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Our Vacation Food!

I know some of you are wondering how the Woodfire Grill was for dinner last weekend. It did not disappoint. Kevin Gillespie unfortunately wasn’t at the restaurant that night, due to having to make an appearance. But his sous chef and waitstaff were fantastic. We really enjoyed our meals. I started off with a cocktail, a Blackberry Bramble. It was gin-based with muddled blackberries. YUM. Next, a crab salad with beets, grilled avocado and some diced jalapeno. YES. After that, a beef strip loin with duxelle of roasted mushrooms, collard green, and farro risotto with a roasted mushroom glace. MORE. Our server paired the beef with a lovely deep, rich glass of red. On the side — roasted brussel sprouts with sweet herbs and a smoked onion vinaigrette. OH MAMA. Then, for dessert, Justin and I split cocoa nib doughnuts with passion fruit caramel, coconut ice cream and a cocoa nib streusel. CALL THE DOCTOR.