In search of the perfect BLT.

There aren’t a great deal of words to describe what we’re all feeling right now. We’ve been grateful enough to receive an insane amount of business since opening last Friday, and we look forward to doing everything we can to get you all to return.

The full dinner menu has been put on hold as of now, as a safeguard of sorts to remain a fully functioning, manageable kitchen, with the ability to push out as much high quality and flavorful food as it is possible.

Although from my perspective, it is a slight setback to hold off on the additional dinner entree menu, I’ve been finding inner peace with the ways in which we’ve been treating the current menu. Each item was thoughtfully and meticulously planned out for the right balance of flavors, textures, colors, and even plating designs. Even to myself, this seems a little bit “out there,” sometimes, but it’s completely true.

A friend of ours recently commented on our facebook page about our BLT. Something to the extent of, “Best BLT ever.” And yes, that meant the world. As with all of our other dishes, each item on that BLT has been doctored in some way to really make something that seems so basic not basic, something so common not common.
We’ve sourced the best baker in the city to supply our bread. We’ve sourced incredible ingredients from wonderful small produce companies and local farmers for our veg. We’ve slowly roasted our tomatoes in olive oil, garlic, salt, pepper, and oregano. We’ve roasted absurd amounts of garlic for hours in slow simmering olive oil, just to mash the hell out of it, and spread it on both sides of crunchy and chewy toasted bread. We’ve added handfuls of fresh, sweet, and fragrant basil into the mix, brightening up an otherwise straightforward lunch staple. We’ve glazed our applewood smoked bacon with sweet wildflower honey to add yet another set of layers to the savory smokey sandwich, and not to mention we’ve created options for the dish to be completely vegan by adding the ability to substitute a smokey salty tempeh in exchange for that pork bacon. We also cook each version of the dish on entirely separate flat top griddles, to ensure the lack of cross contamination of meat and vegetarian foods.

This is just we’ve been doing to our BLT. You can’t believe what we do to those tacos.

Very soon we’ll be trying out some new things for ya’all, even though I bet the menu is pretty damn new for you already.

Tomorrow, we’ll begin with an entree or two, and a few dinner appetizers as well. I’ve got some amazing Nantucket sea scallops on the way, as well as a planned vegan phyllo roulade with caper marinara and grilled lemon, and some rainbow trout to boot.

We look forward to your continued company. Whether it be for an amazing Victory lager, refreshing Ginger Mint Julep, or simply a crunchy, sweet and savory BLT.

-Brian

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