Having eaten at Meat & Potatoes newest restaurant Butcher & the Rye two weeks previously, I had high expectations for the meal and only one requirement; brussel sprouts. Since I had the brussel sprouts at Butcher & the Rye, I had been dreaming about eating them once more. Knowing full well that I needed this smoky fried vegetable, I got anxious and ordered a plate before I even ordered a drink and they were just as good as before. Lightly fried with truffle oil and parmesan cheese, this appetizer quickly changed my negative attitude about the small vegetable.
Of course we couldn't have eaten at a restaurant with potatoes in the name without a plate or two, so we ordered fried taters and Poutine with gravy and local cheese curd. Essentially we ordered two appetizers of french fries, but one came with toppings. While the fries were tasty, I was hoping for more of a home-fried deep south potato, not a french fry.
For dinner I choose the Agnolotti pasta with english peas, fava beans, spring onions, cherry tomatoes, wild mushrooms, and pecorino roma. It was light and flavorful, the perfect size after the million fries I consumed. My father ordered the smoked chop with pastrami, baked beans, and spicy apple slaw while Angela happily ate the Pot Roast braised chuck roast with carrots, celery, horseradish gremolata, and whipped potatoes. Dinner couldn't be complete without dessert. Split amongst the three of us, we quickly spooned the warm pecan and whiskey pudding until the last drop where I happily licked the mason jar clean.
I can definately see why Meat & Potatoes is always packed. They are a solid restaurant and one that I hope to return to many times.... at 4 o'clock on the dot.
