Monday, March 15, 2010

The Drop debuts new bar menu

Posted By on Mon, Mar 15, 2010 at 2:00 PM

click to enlarge The bar at The Drop in Martini Corner.
  • The bar at The Drop in Martini Corner.

Eating at the bar doesn't always mean you have to have soggy peanuts or a package of Chex Mix. The Drop recently started serving a new menu exclusive to the bar, with $4 and $8 plates that are making the stools a hot commodity.

"It's food you eat with your fingers that goes with libations of any kind," says chef Kelli Daniels.

The $4 plates are a bite or two. There's crab-stuffed phyllo dough with scallion mousse and raspberry chili sauce, and a grilled roasted garlic baguette with balsamic and olive oil. And pickled things: haricot verts, baby carrots and garlic cloves in a cider vinegar brine spiced with clove, juniper berries and allspice.  

The deviled eggs are served with a bloody mary shot.
  • The deviled eggs are served with a bloody mary shot.

The deviled eggs, from Campo Lindo, get a kick from Tabasco and come with a Bloody Mary shot. "They're fresh, not sitting in back already finished. We devil the eggs to order," says Daniels. 

The crab stuffed phyllo with scallion mousse and a raspberry chili sauce.
  • The crab stuffed phyllo with scallion mousse and a raspberry chili sauce.

Larger plates are more substantial and showcase locally made products like linuisa, loukaniko and andouille sausage (sadly, Daniels won't divulge her sausage source).

"The $8 options could be either a meal or a light bite if you're sharing," says Daniels.

In addition to the sausage and cheese plate with housemade Maudite mustard, the menu includes a smoked chicken flatbread with Campo Lindo chicken, marinated white beans, fresh arugula, feta cheese and Sriracha vinaigrette. Daniels is particularly proud of her new spicy peanut wings, served with celery and peppadew relish and crushed peanuts. The wings are roasted and then rubbed with a sticky peanut sauce. 

"These are the best wings I've ever made -- they're sticky, spicy and gooey," says Daniels.

The margherita flatbread -- roma tomatoes, fontina and reggiano cheese, fresh basil, olive oil and cracked pepper.
  • The margherita flatbread -- roma tomatoes, fontina and reggiano cheese, fresh basil, olive oil and cracked pepper.

You might want to call ahead if you are jonesing for some deviled eggs. "We have people calling to make reservations just to make sure they get a seat at the bar," says Daniels. 

[Images courtesy of The Drop]

Tags: , , , , , , ,

Comments (3)

Showing 1-3 of 3

Add a comment

 
Subscribe to this thread:
Showing 1-3 of 3

Add a comment

Most Popular Stories

Slideshows

All contents ©2015 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation