Some pics from our meal at Cakes & Ale last weekend. It had been a couple months since I had visited, which is far too long. Billy Allin really continues to impress with his embrace of seasonal ingredients and flavors. The octopus, GA shrimp, and chickpea stew with aioli pictured above is perhaps the best dish I've ever had at Cakes & Ale. Tender octopus and perfectly cooked GA shrimp in a rich broth. We had some other tasty stuff including the veal tongue with frisee and sauce gribiche, as well as the dishes below.
Steelhead trout, fregula, carrot-fennel puree, and minted yogurt.
Vermont Burrata, arugula, spiced pumpkin seeds, and lonza.
We also tried a couple of desserts from Cakes' new pasty chef, Eric Wolitzky. The Mississippi mud, flourless chocolate cake, with stout whipped cream was pretty damn good.
It was another very good meal at Cakes & Ale. I consider myself a bit of a foodie, yet, I'm man enough to admit that every time I eat at Cakes & Ale I encounter a flavor or ingredient that is new to me. I feel like a smarter and better eater every time I dine there, this time was no exception. Oh yeah, we had some wine, too.