ed209

great to see everyone tonight, thanks for your support

Ed

Thanks to everyone who came to Pork and Pinot tonight. We all love cooking and pouring wine for you

Ed

Sommelier Vidalia

we are offering our second pig and pinot happy hour tonight from 5:30 -6:30. R.J. has a grate happy hour menu that includes shaved pork rubens, and pig tail croquettes. We will be offering two special glass pours tonight as well 06 daedalus cellars pinot from willamette, and 05 Gannoux Beaune. I hope to see people there

I think I'll try and score some of that bacon ice cream tomorrow at lunch.

Are reservations recommended for lunch, or can I just walk right in?

Walk-ins are welcome although if you really want to you can make a reservation

Ed

We've been going to Vidalia more and more lately, mainly because of their fantastic lunch deal ($19.90 for a three course tasting) and think its turning out some of the best food in the city right now. Saturday night was a slightly more expensive outing as 8 of us tried the tasting menu but boy oh boy was it worth it. Service was impeccable and Chef RJ tolerated some food allergies with grace and humor. We had some interesting wines including a first for us: a wine (syrah I think) from Brazil.

Anyway the food was dynamite. Highlights for me were the wild garlic soup with morels and foie gras, the shrimp and grits (as good as ever) and one of the best desserts I have had in months. Of course, true to form I can't remember exactly what it was but it involved frozen chocolate mouse topped with a piece of lightly toasted marshmallow. I'm not doing it justice but for chocolate lovers and sweet tooths in general its a must and I hope they put it on the regular dessert menu as I think it was a special.

The wine from Brazil was the Miolo, Quinta do Seival which is made from three different port grapes.

Ed

Have you tasted the trial pizzas? LOL

Fortunatly I have, and I look forward to being able to try them in situ