Comstock Saloon. My friend Karri, a server over there, guilted me that I had already missed the first menu and therefore my friend Chris' game hen. Jonny, the Saloon Keeper, also said, I missed the oyster stuffing that went along with it. Doh! But my best friend Ron was in town for one last night and we had to celebrate in style.
And in style, is an understatement, when you walk into the Saloon. It really is quite swanky and fun in terms of the layout. We sat at the bar and put ourselves in the hands of the master of ceremonies. Jonny asked my friend Ron whom his favorite pitcher was and based his drink around this. Ron proclaimed Nolan Ryan and the concoction that was made was amazing. It was a variation of a French 75 made with vodka and champagne. Ron said it was everything you could ask for and more. I got Jonny's riff of an OLD PAL with whiskey and vermouth. It was fantastic!
At this point we had some snacks arriving as well. Carlo and Chris, who are the Grub Slingers in the kitchen served us housemade cheddar crackers and pepper jelly. The pepper jelly came with some ricotta and we just dipped those delectable crackers in the mix. Then came the corn & jalapeno fritters and we were completely floored. They were puffy and powerful. Ron and I looked over at each other and just nodded our heads in agreement. And this was just the beginning...
My next cocktail was a riff on the High Cotton. Made with Rittenhouse 100 proof rye, Pimm’s No. 1, Dubonnet Rouge, and dashes of Peach and Mint bitters. Stirred and served up with a mint leaf and a lemon twist. Inspired by Lyndon B. Johnson and "the hope for better times to come." I need not hope, they are a happening and the drink further proves this fact. Plus, the Fried Seafood Cocktail that was brought out next is nothing but good times. This unbelievable combo of fried oysters on top of succulent crab and cocktail sauce will have you ravaging. I certainly was.
In terms of main courses, I think we almost covered all of them. First, there was the beef shank and bone marrow pot pie that was out-of-this-world. I had heard about this legendary dish from Karri and Co. She was spot-on. Johnny suggested the clams and sausage to share as well. He was not kidding. The clams were screaming and the toasts and potatoes were awesome to sop up all the jous. And would you believe that Jonny also brought us the chicken-fried rabbit with pepper vinegar to sample. And if that were not enough he even brought out the pappardelle which I think was vegetarian. I couldn't tell at this point between the Dunlap cocktail and the glass of Pinot Noir. All I know was that I was in rapture. I was seduced to the point of being completely speechless. You can ask Karri. All I could utter were moans and um's and ah's.