Professor Gourmand — January 2024

I started at a fairly empty Boneyard Bistro on Wednesday and the mini lobster rolls were still being offered as a special, so of course. This time I decided I should try some of Ethan’s other cold-weather drinks, so I had the Harvest Moon — Rittenhouse Rye, House-made Pumpkin Spice Syrup, sweet potato liqueur, orange bitters — and it was a terrific accompaniment to my appetizer. Since that was going so well, I ordered the Italian Dream — Wilde Gin from Ireland, Olive Oil-washed Select Aperitivo, Italicus Rosolio di Bergamotto (I had a taste of this as a side and WOW!), olive. Ethan’s a genius. That went really well with the Faroe Island salmon with yuzu koshu butter. For dessert, a Boulevardier using Michter’s Rye, Averna and Barolo Chinato. We offered Trevor who’s been taking pictures of the bar for Aaron the proprietor a taste, and he decided he wanted a whole drink too. Interesting guy, and I was home by 10:15.

Thursday, I arrived at Redbird at 8:17PM. I climbed the stairs, and Ray and Castro were there. I started with the Apples to Apples cocktail — Ahus winter Akvavit, la quintine royal extra dry vermouth (just like The Woods), apfel (a German applejack), elixir combier (a kind of French amaro), absinthe, sloe gin, which went GREAT with the Hamachi crudo — blood orange ponzu, red shiso, puffed rice and some radish chips. Castro directed me toward the John Dory for my entrée, and Erich, the third sommelier, had a 2021 Kistler Chardonnay for it. I wasn’t prepared for how good the John Dory Meuniere, crumbed and sauteed in a parsnip puree with a sauce of lemon, capers and…