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re: Toups' Meatery - Brief Review with Pics
Posted on 4/29/14 at 4:37 pm to Oenophile Brah
Posted on 4/29/14 at 4:37 pm to Oenophile Brah
Somebody tell me what it takes! Seriously! Charcuterie boards seems to be the new popular thing right now. I know they've existed forever in Europe and whatnot and I do think they are good but I don't understand how they can be so incredible that it's the best thing on a menu. To me, that speaks poorly on the rest of the menu. It's meat cheese and some accouterments, no?
3
Posted on 4/29/14 at 4:39 pm to Winkface
Preservation
Posted on 4/29/14 at 4:40 pm to Winkface
quote:
To me, that speaks poorly on the rest of the menu.
Should have started with this line of questioning.
I'm not in love with the rest of the place. Good to decent for lunch, but not a great dinner spot.
Haven't had an entree that I really loved, but I've had a few bad dishes.
Posted on 4/29/14 at 4:40 pm to Winkface
Have you been to Root or Domenica or Ancora and seen all of their house-cured meats hanging? They also make their own pate and rillettes. Root makes its own mustard. There are bread, crackers, other baked or fried items..
Not exactly like going to your local Rouses and having them shave off some Boar's Head smoked ham.
Not exactly like going to your local Rouses and having them shave off some Boar's Head smoked ham.
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