We stopped in at City House one Sunday night for some grazing and snacking. That is the night Tandy Wilson, executive chef and owner, brings out the various “snacks” that aren’t on the daily menu.
Pig Ear Croutons
We made sure we got seats at the kitchen bar which gives you a front row seat to the action. They were really great in showing us various plates and telling what each one was. I could have eaten the entire menu that night because seeing each dish looked so delicious. I have to tell you now that Tandy makes some dishes that are not on your typical restaurant menu and to be honest I never had planned on eating some of these things but he won me over and I was willing to try everything.
We started with the crispy pig ear croutons which were served on a bed of shredded brussels sprouts with horse radish cider dressing. The pig ears were fried and were delicious with the brussel sprouts and dressing.
Veal Tongue Sloppy Joe
Up next was the veal tongue sloppy joe with mustard and pickles. Now before you say gross and imagine a big slobbery tongue on a bun, it wasn’t like that. The texture was a cross between pulled pork and ground beef. It had a wonderful sauce and was outstanding. I’m really glad that I stepped out of my comfort zone and tried these two dishes.
After that we went back into what I think of as “normal” dishes. So we had sausage in a beer bath with Aaron’s mustard and saltines. This was truly a great sausage that had a hint of spice and full of flavor. The presentation of sliced sausage and crackers with the mustard made me think of something that I would have eaten as a child and that made it a fun.
The final dish of the night was mussels with fregola and fennel in a tomato broth. This not only looked beautiful but brought sheer joy to my tastebuds. The texture, flavors and the way this dish smelled were absolutely divine.
Sausage and SaltinesThe final dish of the night was mussels with fregola and fennel in a tomato broth. This not only looked beautiful but brought sheer joy to my tastebuds. The texture, flavors and the way this dish smelled were absolutely heaven.
It’s always a great experience at City House. If you haven’t been there, it’s a beautiful place that is hip and cool yet warm and inviting. Tandy’s one of the best chefs in the Southeast and nation overall and when you visit his restaurant you will understand what the buzz is about.
Mussels with fregola & fennel in a tomato broth.