This all leads me to the entire pig I was served last Friday at Fire and Vine. Don’t get me wrong. It was good and the temperature was perfect for pork, but it was huge! It should have clicked for me. After all, the menu says a “14 ounce boneless pork chop.” (Graciously narrowed down for me after I couldn’t decide between the shrimp and grits and the pork chop.) The chop was covered with an awesome mango salsa jammed packed with cilantro (Mmm, cilantro) and rested on a bed of whipped sweet potatoes with pecans.
Perhaps the piece of meat wouldn’t have been so overwhelming if I hadn’t feasted on the appetizer of cheeses. I love that wine bars and restaurants have terrific cheese features. Brie wrapped in phyllo with fresh peaches and a cheese board with some terrifically interesting cheeses. One sweet one that was unbelievable. (I didn’t order this and the online menu doesn’t reflect the proper item so my apologues for the vague reference.) Did I mention the honeycomb? (Mmm, the honeycomb.)
The great part about Fire and Vine is that they suggest wine flights with each of the meals. You get to sample three types of wines perfectly picked to enhance your dining experience.
This was my first time having dinner at Fire and Vine. I’ve enjoyed lunch there before and I can recommend their salad bar, they call it “The Chef’s Table.” Is it quite impressive and unlike any traditional salad bar you may think of. There are these beautifully roasted vegetables of squash and zucchini. If you want to add protein I suggested one of the wood fired skewers.
The dining space is large and opens up to the kitchen. The smells are rustic with the wood fire oven. The service was good, I’ve noticed I’m a great deal more patient since I’m back to wearing the black bistro apron. But that’s another post still to come.