Junk Chips, Todd English P.U.B.

In their original form, these thinly sliced potato chips were piled with chicken livers and blue cheese. While wonderfully flavorful, it wasn’t exactly for the offal-averse. Now the dish has been retooled a bit, the livers replaced with a friendlier barbecue-beef ragout, and finished with tomatoes, scallions, blue-cheese crumbles and a creamy scallion aioli. We’ll miss the old version, but these will do just as nicely.

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The Velveteen Rabbit Lives

Cocktail Culture

The Velveteen Rabbit Lives

By Xania Woodman

A visit to Downtown’s Velveteen Rabbit confirmed for this concerned cocktailian that while owners Pamela and Christina Dylag missed the slated late-January opening, all is well in hand. The diminutive craft beer-and-cocktail bar at 1218 S. Main Street is on track for the end of March, and judging by the look of things, it will be worth the wait.



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