I heart food events… really.
I’m lucky enough to have attended some nice events in the last few weeks so I thought I’d share a couple.
The first was at Rebar. It’s the second floor bar in the Trump. They mostly do sushi and cocktails and they were rolling out a new fall menu for both. It was all so delish that by the time we remembered to take pics, we’d already devoured half the plate. Sorry. Here they are anyway…
All beautiful and creative stuff…. not your run of the mill rolls (although I’m sure they have simple stuff, too).
The cocktails were quite tasty, too. Very fall-centric. The orange one was some sort of pumpkin-white chocolate concoction that tasted like dessert in a glass. I pretty much slammed half of it and then decided that it might be a little much if I was going to fit anything else in my stomach.
The space is quite beautiful, too, as one might expect from the Trump. This is a pic looking down into the lobby. I didn’t even really know about Rebar, only of the main restaurant, Sixteen, on the…you guessed it… sixteenth floor. I like that Rebar is so accessible… just up the steps in the lobby.
And it overlooks the river. It’s an awesome spot to even have just a pre-dinner cocktail with a view
Next was an event at Custom House Tavern. This place has been on my list for a little while so I was very excited to get a chance to check it out. Plus, I always like to sample multiple items rather that sit down for one entree.
The space was awesome. Very modern and elegant but not stuffy.
Here’s a view into the kitchen through the long, rectangular window in the dining room that was decorated with pumpkins and gourds. The team at work….
The passed hors d’oeuvres were wonderful and, might I say, right up my alley. They definitely spoke to the abilities of the team in the kitchen. I chatted with the owner for a brief moment (who is lovely, by the way) and she expressed how pleased she is with what they’ve got going in regards to the food. I certainly would be too, if I was her.
Smoked Whitefish with Apples on Pumpernickel. Smoky, nutty, sweet, crisp, creamy; yummy!
A burger bite.
A fried oyster with remoulade served in its shell.
Duck rillette with pickled raisins.
And my fave: chicken liver mousse with pickled grapes on brioche. I had 2 of these .
There was a pretty sweet spread of cheese and desserts, too.
Four or 5 cheeses with grapes, dried figs and toasty, salty almonds.
Pretty desserts, too!
Panna cotta, a dense fudgey thingy, mini cheesecake, some filled ginger cookie deliciousness and a couple of different gelees.
Oh! And Custom House Tavern is hosting one of the Baconfest satellite dinners. Apparently, the demand for the smokey, salty pork product could not be satisfied by the sole annual Baconfest event itself. A bunch of restos are hosting a dinner with a menu dedicated to pig belly. Custom House’s is on December 8th. I’ve heard promise of the inclusion of bacon in every course from hors d’oeuvres like PB, banana & bacon mini sammies & bacon fritters to desserts like brown butter and bacon fat blondie with maple ice cream. Hey, nothin’ wrong with that!