Dinner tonight was a real treat. First, Karin was in town, which is always an excuse for excess laughter and bacon. Second, instead of cooking at home, we decided to try a new happy hour – at Grange. Third, did I mention bacon? How about poutine? Fancy cocktails? Because we had all of those things.
Grange is a relatively new addition to the A2 restaurant scene – new enough to merit Current’s award for Best New Restaurant – and while we’d tried bites of their food at the HomeGrown Festival last fall, we hadn’t been to the restaurant proper. Their happy hour deal is $2 off cocktails, wine by the glass, and the bar menu, which seemed just right for a pretty affordable dinner with a friend (thanks, Karin!). We got to Grange right around 6 and found the upstairs bar practically empty, meaning we had our server’s undivided attention, which came in handy as I felt the need to grill her about everything on the menu. I ordered their signature drink: the GKB Manhattan, comprised of bacon infused Bulleit Bourbon, maple syrup, orange bitters, and brandied cherries.
I’ll be honest with you – I love bacon as much, if not more, than your average girl, but I’m pretty on the fence about bacon in drinks. My cocktail was not un-enjoyable, but the bacon-infused bourbon left a strange mouthfeel reminiscent of the greasy burned bits that are left in the pan after you fry bacon and drain off the rendered fat. How’s THAT for an appetizing description? My dinner – an excellent fried egg sandwich with chile mayo on thick slices of challah – was actually a pretty nice pairing to my weird drink, so I’m thankful I ordered in that direction.
Shane had the French 75 – a sweet/tart gin-based cocktail with lemon and sparkling wine – and the duck confit poutine – a pile of fries topped with soft cheese curds, bits of duck, and a thinner gravy than I would’ve expected. Karin also had a very nice Dark and Stormy along with the fried egg sandwich, and we all split a bowl of savory fried chickpeas – the real highlight of the meal for me.
Despite winning the Current award, Grange has gotten pretty mixed reviews on Yelp, and I can understand why: there was nothing wrong with our food, per se, but I had a vague sense (like that strange mouthfeel) that it could’ve been more right. You know what I mean?