This is an example of the dialogue that ensued on January 22, 2013 (ie: the day after my birthday)
Coworker: How was your birthday? Did you do anything fun?
Me: Great! Yeah, my Special One and I went out to dinner.
Coworker: Oh? Where did you go?
Me: I’ll give you two guesses…
Coworker: Meat and Potatoes?
Ding ding ding! We have a winner!
That beautiful bar! It gets me every time! The dark wood, the marble top, the fancy absinthe container, the way the rest of the restaurant wraps around it. The chef’s eye seems to be as talented as his palate because the food gets me every time too!
Sgt. Pepper’s Old Fashioned
bulleit bourbon, black pepper & thyme syrup, whiskey barrel bitters, lemon
There always seems to be some new improvement at Meat and Potatoes too. This time around, I was pleasantly surprised by the branded tables! Branded tables! Then there’s my favorite cocktail the Sgt. Pepper’s, which is a shining example of the restaurant’s consistency in the areas where consistency counts. That Sergeant could make an alcoholic out of an honest woman.
What may look like a mysterious mash was actually a heap of fried Brussels sprouts. Upon eating this amazing heap, cravings for another heap will ensue within three days maximum.
Mussels of the Day w/ Garlic Bread
fennel, tomato, dill, salmon roe and bacon
This was the gift of mussels that kept giving, which is a perfect concept for a birthday meal! After eating every single mussel, we clung fiercely to the sauce, denying every table busser who tried to remove the flavor laden sauce from our grasp. This seemed to earn us extra cred with our waiter who snagged us some extra garlic bread to reward our sauce loyalty. Why were we so adamant? The poutine was on its way, and that poutine meant one more delicious vehicle for a complex sauce!
Dry aged strip, smoked egg, chili, seaweed aioli
Gravy & local cheese curd
Braised Lamb Shank
White beans, broccolini, kale, gremolata
If by this photo, you have visually consumed more food than seems appropriate for two people, know that by the lamb course, we had the same feeling. After a few quality control bites of this lamb shank, we had to throw in our rustic napkins, and call it “to go!” This meant my birthday dinner stretched over three nights. After lamb leftovers the following night, I made a poutine omelette with a side of kale sauteed in the mussels sauce.
It was the birthday meal that kept on giving!