I don't watch Top Chef or pay much attention to the latest reality chef/cooking shows. So I'm still not sure who Malcolm Mitchell really is, but we strolled by the newly reinvented
Mint Gastropub on a Sunday afternoon and the place was still open for brunch. We were there, it was there; why not?
I did not anticipate anything spectacular and I already have it in for the word "gastropub." This word contains no charm or appeal for me. I hope the word dies a quick and unremarkable death.
Despite the word issue, I had a delicious meal. I started with the Porch Rocker, a bourbon concoction with Maker's Mark, agave nectar, lemon, and mint. The mint leaf in the ice cube was a cute detail.
To eat I ordered the Bison Breakfast Burger with Frites. The burger had caramelized onions, a fried egg, and smoked cheddar. The egg was slightly runny to drip down the sides of the bison. A bit messy, but the way it should be served. A mac-daddy burger that I thoroughly enjoyed. (Please notice that the bun was also grilled.)
Roasted garlic horseradish mayo was placed in a little container to be used for either the burger or the frites. I recommend using the strong garlic garnish on the frites.
So, I still really do not know who Malcolm is, but he can put together a kick-ass burger for brunch.
