Our Spanish lesson ran long; the two dinner choices take a long time to cook so we went back to Hop Saint. We remembered the grilled cornbread with flavored butter (and can't remember what it was) and the pork ribs fondly.
I took my usual look at the menu before we left and their version of deviled eggs sounded intriguing: thin slices of leek, pickled with beets which gave them a rosy color, three or four sprigs of chive and pulled pork. This combination reminded me vaguely of breakfast bacon and eggs.
I wondered if the pulled pork was mixed in with the egg yolks or draped across the top or what? So we ordered them with our drinks - Bobblehead Blonde ($6) for Richie and a glass of Fess Parker Riesling ($8) for me.
Four halves arrived, resting atop a pile of designer lettuce and it was an artful presentation. The (very dry) pulled pork was arranged like a cheapo bird nest - perhaps from a lazy bird? and the pork was then garnished with the leeks and chives. They were very good, once I got over the extreme dryness of the pork. Chewy comes to mind. .
A new item on the menu from our first visit is Pulled Pork Poutine ($12) which consisted of a small double handled iron skillet filled with a pile of crisp oven-roasted potato quarters with pulled pork with barbecue sauce poked in among the potato crevasses, all resting on a bed of what they call "Beernaise" sauce which most closely resembled a white sauce made with beer instead of milk.
Here again the pulled pork was very, very dry. Barbecue sauce applied to it did soften it up - marginally. It was as if the pork had been roasted, forked apart and then the thinnest possible strands put in a drying oven. It was an interesting dish and my leftovers will be the side dish at dinner tonight.
The place is still brain-numbingly loud; the crowd is still 30-something couples, often with small children. Future visits will take place (if I have anything to do with it) at around 1:30 p.m. The office workers furtively belting down a brew on their lunch hour will be gone and the tots safe at home, napping.
Sunday, June 5, 2016
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