Saturday, November 7, 2015

Reeds American Table

Janet Jackson had to cancel on us and we suddenly had an opening on our calendar. We decided to keep date night to try out Reed's American Table. Let's just say it was still a night of watching super stars.

We really had a hard time picking out what to eat since we had seen so many recommendations online, and there were small plates as well as entrees. We couldn't decide between cocktails or wine either.

So we told our server, just order for us!

That's really the best way to try several dishes and we didn't have to make any decisions! (That's important during the work week.)

We ended up starting the evening with four small plates, splitting them all. The first two were some of the most popular dishes: Bacon Fat Fried Corn Bread with honey and thyme butter on top and a Pork Belly with shaved brussels, shiitakes, leeks, carrots, and maple-date jus.

Corn Bread

Pork Belly
If you look at the menu, each of the small plates listed below are paired with a cocktail! The first two came with a Martinez Lacuesta and a Dolin Blanc.

Small Plates Menu
The second round of small plates included the Roasted Cauliflower and a Pork Scrapple that came with a poached egg, brussels, and sage aioli. These were paired with a Imbue and a Ransom Dry cocktail.

Roasted Cauliflower

Pork Scrapple with a poached egg
I didn't know what a scrapple was and our server explained that it is pork mixed with polenta, chilled, then fried.

We really had our heart set on the Braised Beef Cheek so we had an extra small plate come out and I think this was the best one of them all! The beef cheek came on focaccia bread with oven dried tomatoes, arugula, and foie gras cream. So no wonder it was so rich and delicious!

Braised Beef Cheek
Then it was time for our main courses and we both already knew we'd be taking home enough for lunch the next day.

Again, we both got winners: Steelhead Trout on top of mushroom risotto and fried brussels and the Pork Chop on top of sauteed greens, mushrooms, potato, caramelized onion, marsala cream, and black walnuts.
Steelhead Trout

Pork Chop
These were perfectly paired with a Paul Vattan Sauvignon Blanc and a Etna Rosso, respectively.

Even though there were a few chocolate items on the dessert menu, we really just could not eat anymore!

Just a heads up... if you like what you see here, you might need to hurry because they definitely will be changing their menu up.

I was thrilled the experience lived up to the hype and I really like what they've done with the upstairs space. The lighting was a little dim so although it was romantic, I did struggle to read the menu. But it all worked out in the end when we tossed the menu to the side.

Resources:

Reeds's American Table - http://reedsamericantable.com/

Photos by Patience Scanlon