![]() ![]() I liked the toppings on the Pizza Pesto–red onion, roasted tomatoes, Kalamata olives, and broccoli–but it was a little lighter on the pesto than expected. Pizzas are offered in both traditional and creative modes, plus build-your-own possibilities with toppings reasonably priced at a buck each for veggies and two per meat. Chef Traver Lucas told us later that he’s seriously committed to big-flavored tomatoes–this time of year, local supplier Frog Holler sources them from a greenhouse just over the border in Ontario. The first of several good tomatoes we were to have here in early April, it produced wows. My salmon BLT sandwich topped a generous portion of grilled fish with two big and tasty (if slightly chewy) pieces of cherrywood-smoked bacon, aioli, lettuce, and–impressively–a thick slice of heirloom tomato. Yet we managed to wipe the bowl clean with warm pita triangles. In the dip, big chunks of full-flavored artichoke hearts floated in a rather soupy garlic-cheese sauce, making it hard to eat. The guac looked good, seemed extremely fresh, and had an ideal jalapeno heat that lingered without burning. We went instead with our server’s advice and started with artichoke dip and guacamole. Watching a precariously piled platter of “Session Nachos” arrive at a table, with a few jalapenos and olives tumbling down its slopes, I was impressed but not tempted. ![]() You also get a good view of what everyone else is eating. Well padded, these cushy benches make you feel like you’re sitting in an opera box above the hoi polloi. It was time to check it out.Īs I entered the huge converted machine shop on a Sunday evening, my gaze fixed on the regal, C-shaped booths that line the long walls. In the depth of winter, I started hearing the place suggested for evening meals, with callouts for the monster nachos, good pizza, and appealing salads. When I asked acquaintances about the food, though, their first reports didn’t overflow with enthusiasm. just west of Wagner, there was positive buzz aplenty for the big-windowed rustic-modern space, occasional live music, and vast, eclectic beverage selection. And for the first half-year of the Session Room’s life on Jackson Rd. When a new restaurant boasts upward of sixty draft beers and ciders, plus colorful tap handles for dozens more hanging around the bar like pinch hitters waiting to play, you might wonder how much focus goes into the food.
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