Grub Street hears that Post 390, whose banana creme pie was recently enjoyed (and tweeted about) by Rachel Dratch, has rolled out a brand-new tavern menu, with shareable plates and a focus on “hearty and savory” dishes.
Among the fattening fall/winter treats: sloppy “Josef” sliders with buffalo and goat cheddar, venison stroganoff, sunny-side scrapple with duck egg, fried oysters, and scotch egg with quail, maple sausage, fig jam and mustard sauce. Chef Eric Brennan also plans to experiment with something called “Rivalry Chowder”: Manhattan and clam chowders in one bowl. Not quite sure how that one’s going to work, but we’ll let our stomach fight it out.
Our favorite new cocktail is the Fig-n-Pig, starring bacon-infused bourbon swirled with fig simple syrup; the bacon is cold-smoked in the restaurant’s smoker.
Good thing it’s finally sweater weather.