I was just about to go home, leaving the distillery on this warm and sunny spring long weekend afternoon until I noticed this alluring patio – the staff intent on re-arranging the Tetrus-like furniture to make room the live jazz about to start. Hey, who can pass that up? So, I turned around and took a seat outside and hoped for a good time, I mean it’s got that Euro/I’m-on-vacation vibe to it. Sadly my waitress seemed awkward, and at times terribly annoying. But the view of the cobblestone courtyard was, and is relaxingly beautiful.
First to arrive, pretzels with tank house ale aged cheddar and mustard dip – so bitter and sour the salt is the only redeeming quality. Next, fried confit duck wings, tossed in a sickly sweet Korean barbeque sauce, pull apart like dried out cheese strings. The Mill St. Organic lager enoki and king oyster mushroom flatbread, loaded with truffle cream sauce, gruyere and mozzarella is cooked to that burnt crisp cheese state; drizzling it with truffle oil doesn’t save it, Sista!