Strip Club - November 27, 2015
(Took a week off from writing these to focus on some other stuff.)
It’s important to celebrate. I don’t just mean the big things, and I don’t mean everyday due to some fatalistic idea that it might be your last. I mean in the sense that the celebration and recollection of a happening enforces its hold in our memories. Things celebrated can be a passed test, a tricky work problem solved, a new apartment.
With that in mind Kat and I found ourselves at one of our favorite spots again, celebrating. I touched on the concept of regulars last month, how you can get close to the staff and feel a sense of trust. Kat worded it slightly different, maybe better. When referring to the crew at Strip Club, she said “It’s like going home to the best brothers in the world caring for you…” She’s right. The people at Strip Club, and its sister restaurant Saint Dinette are like family because they are family. The managing partner’s spouse is an occasional bartender and server, one of the chef’s brothers is a server, I’m sure that a lot of the staff are referred to as aunts and uncles for that same chef’s newborn.
(I know a lot of people frown on propping up chefs and restaurant folk, claiming they “don’t get it,” but they go right ahead and do it for musicians and other celebrities. Some of us like the genuine, immediate, and real interaction we can get with other passionate people without propping up some far flung idealized “goal.” It just happens they work in the restaurant industry.)
Soup du Jour Tomato, Roasted Garlic, Croutons, Gruyere, finished with Calabrian Chili Oil and Parsley: Really good, nice heat on the oil, very comforting and a good start to the meal.
Minnesota Market Salad of pickled beets, frisée greens, spinach, hazelnut vinaigrette, ricotta, and herbs: a slightly different beet preparation from the last time we had this, still really good.
Fried Oysters de Jonghe with tarragon aioli, garlic mignonette, and parsley: Still great. I think we’ve got these every time we’ve been back since the first time we had them a few months ago, they’re that good.
Meat on a Stick “Surf’n’Turf” of Thousand Hills Cattle Company New York Strip and Grilled Shrimp with Grits and Fried Squash: Not much to say, it’s their namesake cut of meat and they do meat (ha) very, very good. I’m a huge fan of shrimp & grits, combine it with steak? Sold.
Tacos de Tinga of duck conft, green tomato salsa, cotija, lime, and radish: This is another one that we seem to order frequently. The flavor profiles and textures are just amazing.
(Kat’s Photo - of both desserts and cocktail)
Candy Bar of spicy chocolate, peanut butter crisped rice base, orange curd, white chocolate, orange zest: Tasty. Great use of textures and flavors. Peanut butter and chocolate go great together and the chocolate works as a great bridge flavor to incorporate the orange, the slight spice almost conjured images of mole and satay sauce. Very enjoyable.
Pumpkin Pot de Creme with vanilla whipped cream and candied nuts: Silky smooth, great flavors, if all pumpkin based desserts where like this the world would be a much better place.
We also had some cocktails, which I don’t normally post too often, but they were really good, and I think their creativity should be celebrated as much as the food.
A variation on a Keoke Coffee with bourbon, Frangelico, black walnut bitters, and an orange peel twist. Tasty.
We decided to call this a Violated Restraining Order with tequila, Aperol, egg white foam, Calabrian chili oil, and Hungarian smoked paprika: This was an amazing winter drink, while cold, it really warmed you from the insides.
Overall a great night, and some successful celebration of friendship formed families, great food, and some new beginnings. Definite memory material.