As I write this, I am planning a vacation to Barcelona, watching the Kansas-Kentucky game (listening to Louis critique Jayhawk defense), and figuring out a new veal special. Even with only 5 dinner services left (and the ever popular Easter Sunday Brunch), I am still cooking. Two weeks ago I made Gazpacho with a seared sea scallop. Tomorrow it will be back to veal stew. The kicker is Burlington’s Switchback Brewery‘s Roasted Red Ale, which will give some great color, sweet-acid balance and a real neat hoppiness which will be offset by the onions and carrots I plan to add.
In other word, I can’t really rest. Not yet anyway.
We will offer up $25 Tuesday, THE NINES (I will update the menu Wednesday..) on Thursday, our BIG SALE Saturday Night (all entrees $35 and will include appetizer and dessert) and end the week with Easter Brunch from 10:30 TO 2:00. I can’t wait for Dina’s Dessert Buffet. Hope you can’t either.
Since I am reaching out to you a little differently than the usual Shameless Promotions, I’d love your feedback. Tell me what you think. What would you like to see more of (or less of) at Bistro? I am looking forward to a little break, but after a few days, I usually can’t wait to get back to it. Let me know how we can improve our game.
In the meanwhile, come hit that Ale Braised Veal!
The post One Week Until Vacation. We Have a Few Dishes Left… appeared first on Bistro Henry.