I knew I wanted to start with a cocktail containing their amusingly-named "crotchless" vodka, an infusion made with Prairie organic vodka flavored with cerignola olives, pepperoncini, cocktail onions, lemon twists, and smoked ham hocks. Yes, ham hocks. It's supposed to taste like the dirtiest martini imaginable. The beverage I chose was the "Smoke house," which is made with a spicier version of the infusion (called "Fire Crotch," sadly making me think of Lindsay Lohan) blended with kummel, tomato, horseradish, Worcestershire sauce, and liquid smoke. I thought it might taste like a supremely fancy bloody mary, but with the prominent smoke, pork, and caraway flavors, it was not unlike drinking a liquified ham sandwich.
Mr Minx is a sucker for a Manhattan and went for the "Rabbit hattan" which included their carrot- and cinnamon-infused bourbon, punt e mes vermouth, orange bitters, and a lemon twist. Despite the carrot-cake-like flavors in the bourbon, the drink was less-sweet than the usual Manhattan and even somewhat savory (our server admitted that there was pork in the bourbon, too) with a strong hit of citrus.
The food menu offered as many interesting selections as the booze list, and we really wanted to try one of each. Instead, we settled on a handful of the items that interested us most, starting with a bowl of brussels sprouts topped with a Thai-style sweet chili sauce. Mr Minx was surprised at the sweetness, but I thought the sweet and the heat balanced nicely with the cabbagy flavors of the tender-crisp sprouts.
|Brussels sprouts, Thai sweet chile sauce|
|Southern fried veal sweetbreads with green goddess dressing|
|Charcuterie platter with pork rillettes, chicken liver|
mousse, and Surryano ham
|Kale Caesar, rye croutons, crispy sardine|
|Flatbread with guanciale, pickled onions, sunny-side-up egg|
|Red Velvet hot fudge sundae|