Sunday, April 5, 2009
Over the Shoulder for Luck
I was out with my girlfriends on Friday night and was gently reminded by my friend Kim that I have not posted for a little while. I admit I'm slowing down. Maybe it's because I haven't been anywhere overly exciting lately, maybe we are eating home more..I don;t know. I do know that when someone tells me that my posts are old I should start writing because I can't take my blog fans for granted.
We were able to secure our trusty babysitter last night and Brian and I headed down to Salt in Butchers Hill(2127 E. Pratt St). Previously Salt was a place you were not able to make reservations for. They had a rule that your party had to be 6 or more. It was a pretty popular place, so you either had to eat early or wait over an hour. In the last year, they lifted their reservation rule and now they take them for any size party. We were there once before and it definitely is on my list as one of my top 5 restaurants in Baltimore.
We started off our meal with a drink for Brian. Just an iced tea for me last night. Brian had the "Bottoms Up Doc" drink which was fresh squeezed carrot juice, blood orange vodka and triple sec. He liked it, although he thought it was a little strong. For appetizers we had the famous duck fat fries with a trio of aioli and an arugula salad with roasted beets and goat cheese. I know some of you may be grimacing from the mention of duck fat fries..but this is a piece of heaven I can't even describe. I may not be able to button my jeans this morning, but totally worth it. It's a once a year (maybe twice) treat. We were originally just going to go with the fries, but our waitress was quite a sales person, she talked us into the salad as well.
For our main entrees, Brian scored a grilled Kobe skirt steak Chimichurri.It had a smoked paprika rub, sweet potato short stack, huckleberry syrup and a jalapeno popper. I was debating between 3 things. I could not decide between the lamb chop, tuna or rockfsh. I let our waitress make the final decision and I got the rockfish which was served with Spicy crab empanada, mango butter, Chinese long beans and a pomegranate drizzle. Yum all around.
Even though we were really full, of course we got dessert. Salt makes all their desserts in house, including homemade ice creams. We shared a ice cream sandwich made with a homemade brownie and cotton candy ice cream.
So, there you go Kim. Grab Ernie and get down to Salt! (And call us when you go!)