May 28, 2012

Spring Eats at Cakes & Ale

Stopped in at Cakes & Ale for a quick bite last week. I feel silly heaping praise on Cakes & Ale at this point as I seem to do that monthly. I'm just thankful they are in my neighborhood; if you haven't been lately, you are missing out. The duck dish above, with pole beans, pickled beets, and whipped potatoes was a standout. The duck skin was nicely crisped with the meat a perfect med-rare.
The wood oven roasted spring vegetables topped with lightly scrambled eggs was also tasty. We also tried the bresola with fennel, arugula, and pecorino salad; as well as the "crouton" with fresh ricotta, early tomato, pole beans, and pesto.
Prior to drinking the 1998 Louis Jadot Corton Pougets we brought in, I tried The Desperado off the cocktail list. Consider it a from-scratch Margarita made with Partida blanco, lime juice, bitter lemon soda, cilantro, and Agave nectar. A good cocktail for a warm spring evening.

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