EW!
Restaurant Review
The pork chop was the size of my hand with
outstretched phalanges. I kept demonstrating this size
comparison to Mike, and he’s a good enough friend to
nod and smile like a supportive parent would with an
astonished child seeing a T-Rex skeleton for the first
time. Then I tucked into it, slicing almost effortlessly
into just enough-fatty border of the chop and placing
into mouth the juiciest pi ece of porcine wonderfulness
I’ve had in a long time. It was neither chewy, nor gamey.
The demon did not reside in this particular farm
animal. On the contrary it was evident that this piece of
pork was handled with love and care – and it tasted
heavenly. To complement the umami of the chop was
apple sauce - the de rigueur Costello to the chop’s
Abbott.
The mashed potato was equally delightful. It was light
and fluffy, and gave my mouth the same awesome
sensation that my body felt when I used to rock my
favorite brown velour Fila jumpsuit back in the day.
Smooth, is what I’m saying. I think they also drizzled
the potatoes with quality olive oil that lent an
appropriate amount of “greenness” to the plate. And
finally, like a form of confetti signifying the party that I
was about to participate in with this food, there were
crispy bits of scallions strewn on top. There was a
synergy with the whole thing that made me weep.
Kidding. I didn’t weep. But it was delicious and worth
falling off the carb wagon for. It was so rich that I
couldn’t finish it all. Lame, I know. So Mike took the
rest of the mash home with him.
I hope I’ve been successful in conveying the fact that
having dinner at Salt’s Cure is a pleasurable experience
all-in-all. Thank you for your attention. Cheers!
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THE CONE - ISSUE #1 - 0214