On Wednesday, I had the distinct pleasure of sharing a few beers with Rich - an old friend whom I hadn't seen in over ten years - and his brother, Mark. As tends to happen around me, the conversation frequently turned to food, and at one point, I was waxing philosophical about the unctuous pork belly slider I'd had the week before at Odd Duck Farm to Trailer (which I previously blogged about here).
Also common in my world: talking about delicious food makes me crave said delicious food. So the following day, I found myself at Odd Duck, peering at the menu hopefully (it changes frequently, so there's no telling what you're going to find). Fortunately, the pork belly slider graced the menu that day, so I was soon sidled up to the bar by the grill window with a massive slider and a tomato & melon salad with goat cheese.
I swear to you that I did not skew this image of the slider in any way. They are really that tall (fortunately, they have not proven to be this tall).
The slider of my dreams. Six dolla, no holla.
Swoonworthy salad - vine-ripe tomatoes, watermelon, cantaloupe, cucumber, and some kind of very light dressing that had a bit of a kick to it, garnished with goat cheese. $4, and really quite perfect. Truly.
Anyway, I'd been hearing rumors that Bryce Gilmore, the mastermind behind Odd Duck, might be opening a new restaurant. Since I was consuming a meal within five feet of where he was working, I asked. And I'm glad to report that the rumors are true! Bryce will be taking over the space where Pie Slice Bakery used to reside and opening a gastropub called Barley Swine. There will be beer. There will be pig. Opening date still in the air, but they are shooting for mid-October.
I plan to be the first in line.
P.S. Never fear - Odd Duck will remain open. Phew!