Second course

Pied de Cochon, foie grass, pickled radish greens. Cocktail: Godot- Stillwater Existant, and other awesome stuff. Garnished with a fig.

Again, as with the previous course, the chef made a somewhat questionable pig part- foot, ear- and made it amazingly delicious.

We're at a table with Polly from the Avenue Pub and other Avenue denizens. Table talk is fun, and I'm being super rude blogging! Yay me.

This may not be the best idea for my blogging audience or my dining companions. Hmm.

But seriously, the contrast between the foie torchon and the pig foot croquette was amazing.

Opinion at the table is that while the cocktails are fantastic, the beer seems to complement the food better. We'll see if that holds.