The interior is divided into 3 areas, a small bar like area that has brick exposed walls, 4 high bar tables and stools and a bar that can host 10 or so people. The two other areas offer a small U-bar and a seating section with two curved booths facing each other (this was a change from before). The entry room, Lofty style, open air with brick and exposed metal, has a bit of a raw industrial feel:
The menu, completely revamped. It's small plates, ordered all at once, served as they come when they come. Prices range from 5 to 11 or so dollars.
The seared ahi came out adorned with chopped cabbage drizzled in a spicy vinagrette, a fried plantain chip and with a side of pumpkin seed pesto:
The tuna was well prepared and the pesto sauce was an interesting touch, though seared tuna in my opinion should not be masked by sauces. The plantain chip added some texture.. And reminded me of the taro chip laden tuna tartare at Aqua in SF!
Next on the list was the Pan fried crabcakes:
The blue crab was actually good, but a dollop too much thousand island sauce. A little red peppered garlic aioli and arugula instead of the cabbage slaw would have made this a fabulous plate.
The angus beef sliders were fantastic. A little slightly bigger than your averge sliders, requiring a full two hands to grip, the angus meat topped with carmelized onions, blue cheese and toasted mini buns hit the spot:
The butter bleu salad, a Bibb lettuce dressed with candied nuts, vinagrette and blue cheese chunks was also quite good. The crabcakes should have been served on top of this!
Sleeves rolled up, the faint dizzy spells of malnutrition fading (lol), and a spicy bloody Mary later... We were ready for more: bring on the chicken flatbread
For 8 bucks, you get a a nice portioned flatbread oozing with two different cheeses, sweet onion, cilantro, red peppers and roasted chicken... Total pizza fix.
Out of curiousity, reqested the eggplant sliders. Didn't exactly know what to expect with this one. Out came a fried eggplant that was double battered dipped, sandwiched with arugula and roasted pepper and melted goat cheese with hints of roasted garlic, all in between two double toasted mini buns:
These were better than expected. The flavors all mixed well, harmonizing every last drop of cholesterol laden heaven!
The bites are yummy and well priced. With a full bourban bar, there are hopes that the rebirth will last.
PS: industry night Tuesday night, $3 u-call it's.
- mobile food cam
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