NWBB is always a blast and it's always interesting. When I heard they were doing a special NYE menu I knew it was way more up our alley than an open bar situation anywhere else. Two drinks is enough for me; the food should be the star. Luckily Steph and A shared our interest so we enjoyed good food and good company. Look how cute our rolly menus are.
I began with the BLT salad with Bibb lettuce, rabbit bacon, and sundried tomato confit. I really liked the gorgonzola ranch dressing and the polenta croutons, too. If I assembled it myself, of course I'd add more of the bunnybacon. Everyone enjoyed theirs, but I think A's dish wins for prettiest.
Fried black-eyed peas and rice made for delightful Hoppin' John fritters for course two.
But I had the grape risotto and loooved it. It, er, doesn't photograph well.
\ Oh hey, tamale and surf & turf.
Red and white tuna duo
For my entree I chose the Thai-style red snapper with spicy tamarind glaze. YUM! I thought about the seitan because green tea soba noodles sounded fun, and it would be served in a kombucha squash.
As ingredients dwindled throughout the night, the crispy rice paper lemon cloud napoleon went from lemony to Nutella-y. Yes, yes, yes. Also pictured above: ice cream sundaeeeeee.
Chevre cheesecake from Nettle Meadows Farm. The little baby jar is adorable, and the "cake" was not really sweet at all--it was creamy and deliciousm no need for crazy sugar.
The Italian Greyhound cocktail was a little too tart for me, even though I love grapefruit. 3/4 of us started with a special New Year's Eve cocktail that had cava and cognac. We had more dishes, some of which just didn't photograph well. Obviously we all had favorites, but no one was disappointed in any of the dishes. The menu is full of whimsy and creativity, which is so important when dinner is the show.
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