Happy Accidents and hello fall

What started out as a disappointing setback turned into a good thing for us when we found out that the Bluescreek shop at the North Market was out of fresh side, or pork belly; nearly out of pork all together after a long family vacation.  Several moments were spent stalking the case and avoiding a meltdown.

Our Fall burger was going to be just a plain (as something with housemade bacon can be) bacon cheeseburger.  We tend to build things from the bottom up, keeping them relatively simple.  Great bread and great meat that we try not to overpower with a lot of outside ingredients.  In our opinion, the more things you pile into a bite of food, the harder it is to maintain balance... to discern the subtleties of each ingredient.  The challenge is magnified when your product is only a few bites, something we've gotten a lot of negative... feedback... about in the last few weeks leading up to the burgerwars competition at Zauber brewery.

I've been toying with the idea of curing some lamb "belly", technically breast, as bacon for quite some time.  The original BLT for our summer menu was conceived as that salty lamb bacon confited, thick cut and seared, with a thin slice of pickled green tomato with...  well, I won't give it away, but when faced with a missing ingredient and a lack of time to find it elsewhere, well, we settled into a "no time like the present" mentality and wheeled slightly to the right.

The result, named after Lyle's son, one of the cutest kids we could think of, was the  LJ had a little lamb (and then we ate it).  Several balanced bites of beef, fatty lamb and smoky cheese with a touch of acid from our tomato jam.  We liked it.  One could go as far as to say we loved it and were excited to share it with you.  We weren't counting on you taking to it so quickly.  We sold out in two hours and won a burger competition to boot.




Here is a sample of what we're bringing you this fall:

Cheeseburger Slider
American Cheese, house pickle, lettuce, tomato jam

L.J. Had a little Lamb (and then we ate it)
House lamb bacon, tomato jam, house pickle, smoked gouda, lettuce

Spicy Jerk Fried Chicken Slider
American Cheese, House pickle, lettuce

Braised Short Rib Slider
Glazed, slow cooked beef short rib, horseradish cream, crunchy tots

Justin Tim-BAO-Lake
Roasted mushrooms, hoisin, Chili Paste

Beet Salad
Arugula, Goat Cheese, Pickled mango dressing

Housemade Tots as always

Tater Tot Poutine
Bacon Gravy, Cheddar Cheese

And yes, we are pulling the brussels from the menu for a while, doesn't mean that we forgot how to make them.  They are still available for catering and special requests.  Of course we cater! Give us a call some time!