Why do I hate admitting it? Well, for one thing, it's not much fun to write a review for a truly delicious meal. What else can be said other that dishes are delicious, amazing, tasty, well-prepared, outrageously good, and near perfect? And I can use all of those commendatory words for Parts & Labor.
For another thing, and I know I'm probably in the minority here, I think Spike Gjerde's restaurants are a bit pretentious. Like not serving lemons or soda (soda!) in cocktails at Shoo-Fly because neither are local products. (That policy has changed, due to public outcry. Sometimes you have to give the people what they want.) But Parts & Labor hits all the right notes--good food, good drinks, extremely pleasant service. We even got a table by a window, which made for good photos.
|Charcuterie - smoked boar sausage, lomo, bastirma|
We started our meal with a selection of three items from the "salt house," aka charcuterie. There were six or so choices from which we selected a salami-like smoked boar sausage, lomo (a dry cured pork tenderloin), and bastirma, a highly seasoned air-dried beef. The latter, with it's curry-ish flavor, was the table's favorite, but all were outstanding.
|Enormous lamb kielbasa|
|16-oz rib eye|
|Korean short ribs, slaw|
|Wood ash hominy|
|Dirty rice with chicken livers, blood sausage, okra|
|Hearth wok with swiss chard, banana peppers, turnips, mushrooms, fermented tomato, benne|
|Chocolate lard cake|
|One hot blondie with salty ice cream and peach conserve|
|Bourbon caramel Peanut tart with coffee ice cream|
Posted on Minxeats.com.