What a great idea:
One menu each week.
When it's gone, it's gone.
Jen Gilroy and Amy Britt, owners of Meditrina and the new Pig and a Jelly Jar, have a knack for finding niches Salt Lakers didn't know needed filling.
Like Sunday night supper.
We stopped in last evening around 6:30. We ordered-supper. No substitutions, no choices, except of what to drink-we had a bottle of Latour Ardeche Chardonnay and one of us had one of the special PBR cocktails, beer and orange juice. Except she subbed a hefeweizen.
Then we all ate our BLT salad–fresh greens and tomato quarters in a sweet-tart dressing, criss-crossed with thick bacon
and garnished with tiny grilled cheese sandwiches instead of croutons.
Next a plate of polenta-crusted fried chicken breast, firm and juicy, topped with grilled onions, on a bed of smoked pepper and spicy corn "tapenade," with a side of garlicky and slightly soupy mashed potatoes.
We cleaned our plates.
And then ate a freshly made doughnut, with a fruit cream and a drizzle of balsamic.
Back home in time for Masterpiece Theater.
This could get to be a habit.