Last Friday, the krew got together for a food and brew orgy at Hopleaf Bar.
What is it about Hopleaf that makes the place as packed as a Liberian Refugee Camp on a Tuesday night? Well, even though we live in a beer lover’s town (home of the Chubbie Cubby baseball fan), Hopleaf’s only real competition is The Map Room. But when food is thrown into the equation, unfortunately The Map Room gets a saddening “whaa whaa…you lose” sound effect (that is, unless you count bar popcorn as a major staple).
Lets get fed.
Three dishes slapped me right upside the head. First, the Pork’n’Beans.
This dish is straight to the point. Whole chunks of swine, white beans and a bit of vegetable (watercress or endive?) in a sweet sauce. A bowl of this could feed entire developing nations. I suggest a liquid that will contrast the sweetness/spice and something which is not going to force your stomach to blow beans/meat through your belly button. The Three Floyd’s Gumballhead (also pictured above) definitely took gold with the diners.
Now two dishes on the menu, when mentioned, drew the “bonkers” face from our server. Like the simple thought of eating the dish spawned some orgasmic memory. Mama didnt raise no fool, so we ordered them up. These were the Pork Chop…DAMN!!! (picture coming soon) and the Pan-Seared Salmon (below).
I know what you’re thinking. Yes, it looks like a clusterfuck on a plate and you cant really tell where the fish starts and the mayhem stops. But trust me, the the savory chive cakes and meshed well with the crunchiness of the fish. Pan-searing lent texture and locked in flavor. Then the Chef splashed the dish with some sort of sweet reduction to liven the taste-buds. Finally, a dollop of mashed potato on top…why the fuck not? This item is just on the summer menu, so you best make it snappy.
…can’t wait til October when the Pork Belly makes its reappearance like genital warts.