Last week, J & I headed to H&F together to have some cocktails. We grabbed a couple drinks at the bar with Michael first. I learned that ice really does make a difference in the texture of a drink and that their secret to making my blood and sand so creamy was ice, not an ingredient.
After that, we moved to a table. I started off with oysters -- those interesting CT blue points -- and they were plump and delicious. I suppose I have adjusted to the brininess of the kumamotos but they were good. J started off with the deviled eggs since he had never had them. I think he liked two of them a lot, and not one of them.
We had some head cheese which I have been wanting to try. J i snot much of a head cheese eater so I ate it all. Yums. And the mustard was really good, too. We also had the soft pretzel which was good, but not amazing as often mentioned.
Then we moved on to the pork belly which was really delicious. The meat was luscious, unctuous, and tender. The top layer was crispy. Delicious. It came with cheesy creamy grits.
We also got the poached farm egg and bacon with johnnycakes and foie gras. This was a delicious, delectable plate. The only sad thing was the bacon, which was more limp than crispy. The foie was a good-sized 3 oz portion and was delicious. This is a good dish.
Like any other meal at H&F, we also got the steak tartare and it was delicious like always.
One of the drinks I had during dinner I requested as "a manhattan-esque" drink. It came as bourbon with amaretto and a few other things and was really really good.
After dinner, we moved back to the bar for a night cap. Unsurprisingly, we were at h&F for about four hours total. One of the drinks I sampled was bourbon and champagne with hearty amounts of both peychaud's and angostura bitters. Michael mentioned that it's an old-time once-lost drink that was found in an old diary or something.
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