Our plan for Barrielicious had been to only go to restaurants we've never been to before. But... Tuesday night, Don had a recording client who didn't finish until a little before 10pm, and we didn't feel like cooking, so... that place around the corner whose kitchen was open until 11pm was calling our name! You guessed it – our fifth F&B report is for the same damned restaurant we reported on for number four, Hudson.
When we got there, we pretty much had the place to ourselves – Devon (who remembered us – good memory, considering how many people must have come in during the festival!) was up front chatting with the bartender and one waiter on her her way home. So we're hoping that there are some other late-night diners who will start going to Hudson, because now we're afraid they'll start sending the kitchen staff home earlier! Go eat. Go eat late. We're counting on you.
Three days have passed and my brain space has been on many other things, so I'm afraid I don't remember the name of the bartender, who also served as our waiter. I'm sure her name is on the receipt, but Don used his card to pay and I don't think he kept the first page of the receipt, just the credit card section. So... very sorry, Ms. Bartender, you were very lovely and we'll try to catch your name next time.
I've also blanked on the wine we ordered. I know it was a Merlot, pretty sure it was from Washington State, and it had a funny name. Not much help, I know... it was a recommendation from the bartender whose name we also forget, though, so perhaps it's appropriate. If you go there, it was the first red in the bottom section of the wine list. Anyhow, it was wine. It was good. It had a funny name. Wine. :)
We'd both loved Don's Caesar salad the previous time we were there, so each had that to start this time. Unfortunately, it wasn't as garlicky as the first time (wondering if it was too much for mere mortals so they toned it down?), but the salad was still quite good.
For dinner, Alyssa had the Poached Atlantic Salmon. It was poached in a lemon bouillabaisse, topped with smoked trout, and served with scalloped new potatoes with crab béchamel. Delicious combination, and once again, the perfect portion size, because she ate the whole damned thing. Don opted for the Roasted Smoke Duck, served with a smoked bacon & legume cassoulet. It was the best duck he's ever eaten! And yes, he ate it all too.
For dessert, Don couldn't resist the same Pecan Butter Tart he'd had the week before (yes, the coo- and moan-inducing one), but Alyssa decided to shake it up and go for the Saskatoon Berry Crumble. Don ate the whole thing, but Alyssa had to take over half of hers home for breakfast.
As we didn't have to get up early the next day, we decided to be very bad and have special coffees again. Don returned to the Spanish Coffee, but Alyssa tried the Nutty Professor, which had Frangelico, Amaretto, Irish Cream and... I think Grand Marnier? Again, I should have written about this sooner, so I could remember everything, but it was kind of a crazy week, sorry! Very tasty, whatevertheheckwasinthere.
I've got one more restaurant to catch up on, and then we're going to try and cram in a few more before the end of the festival (Sunday). Then we'll have to remember how to cook, I guess... :(
When we got there, we pretty much had the place to ourselves – Devon (who remembered us – good memory, considering how many people must have come in during the festival!) was up front chatting with the bartender and one waiter on her her way home. So we're hoping that there are some other late-night diners who will start going to Hudson, because now we're afraid they'll start sending the kitchen staff home earlier! Go eat. Go eat late. We're counting on you.
Three days have passed and my brain space has been on many other things, so I'm afraid I don't remember the name of the bartender, who also served as our waiter. I'm sure her name is on the receipt, but Don used his card to pay and I don't think he kept the first page of the receipt, just the credit card section. So... very sorry, Ms. Bartender, you were very lovely and we'll try to catch your name next time.
I've also blanked on the wine we ordered. I know it was a Merlot, pretty sure it was from Washington State, and it had a funny name. Not much help, I know... it was a recommendation from the bartender whose name we also forget, though, so perhaps it's appropriate. If you go there, it was the first red in the bottom section of the wine list. Anyhow, it was wine. It was good. It had a funny name. Wine. :)
We'd both loved Don's Caesar salad the previous time we were there, so each had that to start this time. Unfortunately, it wasn't as garlicky as the first time (wondering if it was too much for mere mortals so they toned it down?), but the salad was still quite good.
For dinner, Alyssa had the Poached Atlantic Salmon. It was poached in a lemon bouillabaisse, topped with smoked trout, and served with scalloped new potatoes with crab béchamel. Delicious combination, and once again, the perfect portion size, because she ate the whole damned thing. Don opted for the Roasted Smoke Duck, served with a smoked bacon & legume cassoulet. It was the best duck he's ever eaten! And yes, he ate it all too.
For dessert, Don couldn't resist the same Pecan Butter Tart he'd had the week before (yes, the coo- and moan-inducing one), but Alyssa decided to shake it up and go for the Saskatoon Berry Crumble. Don ate the whole thing, but Alyssa had to take over half of hers home for breakfast.
As we didn't have to get up early the next day, we decided to be very bad and have special coffees again. Don returned to the Spanish Coffee, but Alyssa tried the Nutty Professor, which had Frangelico, Amaretto, Irish Cream and... I think Grand Marnier? Again, I should have written about this sooner, so I could remember everything, but it was kind of a crazy week, sorry! Very tasty, whatevertheheckwasinthere.
I've got one more restaurant to catch up on, and then we're going to try and cram in a few more before the end of the festival (Sunday). Then we'll have to remember how to cook, I guess... :(