Ang’s Selection
In keeping with Dinner Club rules, Angela asked permission to bring her hubby Graeme as her date. Permission was granted. Before we get started though, there’s something our readership needs to know. Bree has a habit of trying to guess the restaurant ahead of time. It wouldn’t be so bad except she’s often right. We don’t know how she does it. Luckily for Ang, this wasn’t one of those times. The mystery was upheld until the moment we arrived. Immediately upon entering Woodwork, it was all about the bar. Its surface consisted of a solid wood plank that extended along the left-hand side. In behind, a series of wooden shelves stretched high to the ceiling. They were lined with bottle after bottle of alcohol. The uppermost shelf was reached via a cool sliding ladder, the kind you usually see in traditional libraries. It was like a library of booze. Mmm booze. The alcohol menu was three times larger than that of the food. It offered drinks of all hues and inventive concoctions too. For instance, Bree ordered a violet cocktail that tasted like a flower. Ang sampled a bourbon infused with whipped egg white. Some drinks they liked. Some they sent back. Plain old Dave had boring old water. Wahwahwah. As far as the food was concerned, Woodwork was our first restaurant where the menu seemed to change day by day. Angela’s appetizer was the brassica kale salad. It was effing amazing. Bree agrees. Graeme and Bree both combined chowder and a side order of warm corn bread. The chowder was loved. The corn bread, a little less so. Dave’s smaller dish was a scalding skillet of mac and cheese with pork cracklings. It was delicious. Note to self: when the waitress warns that it’s hot, it truly is. Five days later, Dave and Bree both still bear the burns marks. Oops. On to the main course. Angela reeled in a flank steak served with hickory frites (as did Graeme). She found the meat and frites super salty. Here’s some alliteration for you: Bree had the baby back ribs with beans and coleslaw. The best part by far was the beans. Dave opted for the understated country pie, a pastry stuffed with house ham and smoked chicken. It was good but it couldn’t compare to the mac and cheese he enjoyed earlier. Let’s talk about dessert baby… Let’s talk about things sweet and savoury… After ordering every dessert, the only one worth discussing was the sticky toffee pudding. It perfected the ratio of sticky toffee, pudding, sauce and whipped cream. It was amaze-balls. High five Zawada! Dinner Club out.
No comments:
Post a Comment