Chowhounds Night Out
Doggies with discerning palates recommend FoodBar.
By Jan Walsh
For Mother’s Day weekend, Jordan and Courtney bring their new fur baby, Jayce home to meet the family. After initial sniffs, he starts taking over Rudy’s bed and Wyckie’s toys. Kev, Ross, and I commence spoiling Jayce rotten. And our snooty Cavalier King Charles tolerate him, which is the best you can expect because this is how Cavaliers are with other breeds. “At least he is not a poodle…” I expect Wyckie and Rudy are mumbling to each other. But they have a gift for him, a big boy, leather collar like theirs. Bowtie and leash are coming. I don’t think Jayce should be left while we go out to dinner. So, Director of Operations, Heather Hay reserved the perfect table, for all our poochies, on the patio. Appreciation and congrats to Heather, who was recently accepted for membership in the Birmingham Chapter of Les Dames d'Escoffier International.
With Wyckie and Rudy donning new collars, bow ties, and short leashes and Jayce wearing his new collar, we divide and hope to conquer. Kev leads Rudy to one end of the table. Ross and I take Wyck to the other. And Courtney has Jayce in between. But before I sit, I find a penny under my seat. Perhaps a penny tossed by an angel from Heaven? Mother’s Day Eve dinner with my family at FoodBar is heaven to me.
The guys start with beer and Charlotte Speake’s incredible cocktails. Courney and I share a bottle of Graham Beck Brut Rose. Sommelier and Head Server, John Rusiecki nods in approval as we catch up. Almost 20 years ago, I drafted John and others to take The Court of Master Sommeliers first level course and test, so The Court would agree to come to Birmingham for the first time. Then I got drafted with a comp by the Court as a thank you to also take the course and sit for the test. John and I both celebrated when we passed and were pinned.
As we are slathering butter on the house baked bread, Chef George McMillian generously and unexpectedly treats the pups to a gourmet dish he made for each dog. Oh, my! This lovely mix of farro, carrots, and green beans looks good enough for us people to eat. All three woof it down. Wise man. After chowing down their own entrée, they are less likely to beg for ours, although we do not feed them people food from restaurant tables.
FoodBar always has some surprises and specials that aren’t on the menu. So, we listen carefully to our server before ordering. For starters we share quarts of Boiled Peanuts and Crab Claws. The warm, soft, and salty peanuts are fun and appetizing. And the plump, succulent crab claws, cooked two ways, please all five of us.
For entrees we opt for off the menu FoodBar Burger, Halibut, and Filet Mignon. Where else could we go to dinner, take three dogs, and order both peanuts and port? Kev and Jordan’s thick, juicy, “here’s the beef” burgers are topped with a parmesan crisp, tucked in house made buns, and served with golden, piping hot fries. If history repeats, I will be hearing about this burger until next time.
Courtney’s halibut is so generous in portion that it needs a take home box and she will enjoy tomorrow at home with my grits. The delicate fish is firm and flaky in texture and mild, sweet, and buttery in flavor. It is served with comforting, herb roasted finger potatoes and crisp, tender haricot vert bursting with freshness.
Ross and my tender, towering filets are cooked to order and melt in the mouth with buttery richness. Creamy potatoes and fresh jumbo asparagus round out this superb steak plate. Highly recommended!
Dessert at FoodBar is not an option. It is a must. From whimsical sweets to the finest of pastry arts, Pastry Chef, Tyler Mosier whips up delightful desserts that are uniquely FoodBar… as well as making all FoodBar’s breads. As the family indulges in a feast of desserts: Blueberry Buckle, Chocolate Phyllo Parcel, Warm Lavender Pound Cake, and an Individual Lemon Meringue Pie for Jordan to celebrate his upcoming birthday, I opt for my favorite dessert, a glass of port.
Kev’s blueberry buckle is textured and buckling on top, per its name. Inside it is moist and fruity, laced with blueberries and topped with strawberry lemon puree and whipped cream. Essence of lavender fill Courtney’s pound cake, topped with honey meringue crisps, crème Chantilly and macerated berries. The chocolate parcel is to die for! Having had this memorable dessert previously I recommended to my chocoholic, son, Ross.
Seated next to me he is in fork length for me to steal bites of this chocolaty goodness wrapped in its paper-thin crust like a present, with a “bow” of vanilla ice cream. If you love chocolate, come here, order this! Jordan’s lemon pie is divinely tart and creamy with its citrus shortbread crust on bottom and toasted meringue atop. Watching him blow out his candle, I enjoy my last sip of my port and could not wish for anything more for Mother’s Day.
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