^ First of all, I love the taps – no clutter of branded pulls, they are uniform. But the handwritten chalkboard descriptions add a clever and personal touch.
The most stunning element of the room took a second glance to register:
^ Yes, these are the original (restored) stained glass windows from the stage of "The Supreme Court of Rock & Roll" – Dallas' first outpost of the Hard Rock Cafe.
Opened in 1986, our original branch of that eventually tired concept was once one of the most stunning in the country.
^ A nice touch, and very Shannon.
^ My buddy Scott chatting up Moth chef Chad Kelley as we discuss plans to assault the menu for the next post; ^ Meanwhile… there's pie!
The menu gets me twitching with phrases like:
Shin of Beef – Vanilla Porter, Brie, Walnuts
Point Judith Squid – Braised Oxtail and Parsnip Purée
Veal Sweetbreads – Oyster Mushrooms, Bacon Jam
Five Spice Pork Belly – Pickled Carrot and Black Strap Glacé
Bone Marrow – Salsa Verde and Crispy Capers
Fried Hominy – Cayenne with Lime
Cajun Boudin Blanc – Buttered Leeks
Moth Balls – a nod to The Spotted Pig
(There's also, like, normal stuff for the less… adventurous.)
^ As it was opening weekend and the throngs had yet to descend, Lon passed me the iPhone remote and I did the mix for awhile as we sampled the wares – including the exceptional Westmalle Trappist Ale.
^ A little Beer porn. …then…
^ Lon's 'green' restrooms feature Dyson Airblades, among other amenities.
^ The sweet patio.
Next up: a post on the food – it better match up to the space, Chad! Love this place so far. Stay tuned.
To celebrate the fact that it's only 88° right now (instead of the 104° it's been this last week,) I sat on the patio, caught up on some back-issues of Bon Appétit, and drank a few of these:
I call this a Chelada (not to be confused with the Budweiser offering – or the Michelada on which the canned version is based).
Mexican Beer (here some left behind Modelo), Ice, Sea Salt, Lime. Refreshing as hell! I do like Micheladas as well – made by adding to the above: Clamato, Worcestershire Sauce, pick a Hot Sauce, Maggi Seasoning Sauce (or Soy Sauce as a substitute.) It's heartier but delicious. I get them often at MiCo's, and they have a great one at Pepe at Mito's.
This is an open call to all my Chef and Sommelier pals: Somebody get some of this – NOW!
Ferran Adrià, famed chef of the impossibly brilliant elBulli restaurant in Roses, Spain, has teamed with Damm brewmasters to create INEDIT, a beer specifically designed to pair with serious modern cuisine. "Inedit is a unique coupage of barley malt and wheat with hop, coriander, orange peel, liquorice, yeast and water. After bottling and capping, a secondary fermentation in the bottle occurs, leading to a more complex product." Sounds good to me!