And let's make it all GOOD News...we sure need some.
Binkert's is back open! Frank brought us a stash of sausage and frankfurters on Thursday.
Redman's Farm is bringing us fresh broccoli and spinach these days, along with beets and butternut squash, string beans and plum tomatoes. This is awesome, eh? We are so lucky to be on Bill's delivery route!
The oyster fritter was immensely popular this past weekend. No surprise there.
Best new feature on the lunch menu - the Bratwurst Burger. Oh my, a juicy patty of seasoned pork, on a Village Bakery Bun, with grilled onions and offered with mustard...this is good eats!
There is one piece of bad news. Of Course. There's always bad news. Ours is: those damn Box Elder Beetles have returned. Not as bad as last February, but still, there they are, crawling on the window, wishing they could live at the Brooks Tavern. They must know how well we eat here...
Back to the good news: those of you who enjoyed the Chicken and Mushroom Crepe last night, which was the entree portion of the Wednesday night Prix-fixe, will be pleased to know that some version, possibly involving oysters and ham, will likely be a part of the new menu that is currently in the works.
Some interesting new wines approaching our wine list - Ironstone Vineyards Symphony Obsession, which will be offered by the glass; Clayhouse Adobe Red, also by the glass; and on the bottle list: Heartland Viognier/Pinot Gris blend and Quarterback McLaren Vale Red, another blend. The first two are California wines, while the second two are from Australia. We're also sporting some Sam Adams Octoberfest, for you beer drinkers out there.
We're on the verge of hiring a young man for the Salad Station - a position which Todd has been covering for some weeks now, with nary a protest, despite the fact that he is supposed to be, and would rather be, on the line. The applicant in question currently works during the day at another local restaurant and would like to pick up some extra hours on the weekend, which is exactly what we are looking for. He'll be coming in tonight to check the job out; meanwhile, a first for me in 22 years - his current boss called here to tell us what a great guy he was, before I even had a chance to call her to get his reference!! Is that the beauty of Kent County or what? I can assure you, not too many restaurateurs would be that cool.
And finally, the headline news, the best news, the most long awaited news of all:
After literally months and months and maybe even a Year of asking Kevin to let us have the burger available at the bar at dinner, he has finally acquiesced!! Yes folks, you heard it right - the delicious St.Brigid's Farm Burger, served exclusively, until now, for lunch at Brooks Tavern, will be offered at dinner at the BT Bar. Now, there are - of course - some limitations. It's only going to be available at the bar or the tall tops and, for now, it's only going to be on the Bar Menu on Thursday nights. But it's a start. And it sure qualifies as good news! Next thing you know, there will be fries with that...
Binkert's is back open! Frank brought us a stash of sausage and frankfurters on Thursday.
Redman's Farm is bringing us fresh broccoli and spinach these days, along with beets and butternut squash, string beans and plum tomatoes. This is awesome, eh? We are so lucky to be on Bill's delivery route!
The oyster fritter was immensely popular this past weekend. No surprise there.
Best new feature on the lunch menu - the Bratwurst Burger. Oh my, a juicy patty of seasoned pork, on a Village Bakery Bun, with grilled onions and offered with mustard...this is good eats!
There is one piece of bad news. Of Course. There's always bad news. Ours is: those damn Box Elder Beetles have returned. Not as bad as last February, but still, there they are, crawling on the window, wishing they could live at the Brooks Tavern. They must know how well we eat here...
Back to the good news: those of you who enjoyed the Chicken and Mushroom Crepe last night, which was the entree portion of the Wednesday night Prix-fixe, will be pleased to know that some version, possibly involving oysters and ham, will likely be a part of the new menu that is currently in the works.
Some interesting new wines approaching our wine list - Ironstone Vineyards Symphony Obsession, which will be offered by the glass; Clayhouse Adobe Red, also by the glass; and on the bottle list: Heartland Viognier/Pinot Gris blend and Quarterback McLaren Vale Red, another blend. The first two are California wines, while the second two are from Australia. We're also sporting some Sam Adams Octoberfest, for you beer drinkers out there.
We're on the verge of hiring a young man for the Salad Station - a position which Todd has been covering for some weeks now, with nary a protest, despite the fact that he is supposed to be, and would rather be, on the line. The applicant in question currently works during the day at another local restaurant and would like to pick up some extra hours on the weekend, which is exactly what we are looking for. He'll be coming in tonight to check the job out; meanwhile, a first for me in 22 years - his current boss called here to tell us what a great guy he was, before I even had a chance to call her to get his reference!! Is that the beauty of Kent County or what? I can assure you, not too many restaurateurs would be that cool.
And finally, the headline news, the best news, the most long awaited news of all:
After literally months and months and maybe even a Year of asking Kevin to let us have the burger available at the bar at dinner, he has finally acquiesced!! Yes folks, you heard it right - the delicious St.Brigid's Farm Burger, served exclusively, until now, for lunch at Brooks Tavern, will be offered at dinner at the BT Bar. Now, there are - of course - some limitations. It's only going to be available at the bar or the tall tops and, for now, it's only going to be on the Bar Menu on Thursday nights. But it's a start. And it sure qualifies as good news! Next thing you know, there will be fries with that...
and raw onions?.......
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