|Duck egg, sausage, and mustard|
Grange’s prices are, as was to be expected, a bit high, but that’s OK. Eat a sandwich and drink half a bottle of wine at home first. Then order small plates and appetizers and chalk it up to a dining adventure. To avoid the hoity-toity dinner crowd in Ann Arbor, go early and head to the upstairs bar. The ambiance is no less enjoyable, and much more casual for laughing and cursing after gin and absinthe drinks.
For less than $50, the wife and I shared three small, but rich and delicious dishes, and three damn tasty cocktails -- not too shabby, all things considered. The wife ordered the Scotch duck egg, which was about 100 times better than any Scotch egg I’ve ever known, especially smeared in the mustard sauce on the bottom of the plate. I dined on the fried pig’s head with sauce gribiche, like a beautifully salty, piggish butter -- crispy outside, melty inside. We also split a radish crostini -- fresh and salty, simple and tasty.
To drink, the wife ordered the GGGinger with mint, lime juice, Tanqueray, ginger beer, and crystallized ginger. She was surprised by how understated the ginger flavors were, and thought it tasted like a fancy mojito. I had the French 75 with New Holland Gin, simple syrup, lemon juice, sparkling wine, lemon twist and brandied cherries, served up with a bunch of unnecessary sticks and adornments, perhaps to remind me to slow down while drinking. Tastes like candy.
Not to be constrained sticks and twists, I followed my gin drink with the cocktail of dreams, a Sazerac made with Sazerac rye, absinthe, Peychauds bitters, and simple syrup. And by drink of dreams, I mean dreams for the evening, nightmares the next morning. For more information on Grange, the farms they buy from, and other assorted goodies, visit www.grangekitchenandbar.com. Enjoy.
|Fine looking pig|