(not actual size)

Some kind of spicy chicken nachos and Zoë got a dang k-suh-dillah. And we got a cheese dip. And I got a margarita, because I am going to wait in line with hundreds of tween and teenage girls (and some well dressed teenage guys) to let me daughter meet a YouTube celebrity.

I may get a few more.

**BRENT**

Edit: drove two hours to get here, not looking forward to drive home with hearing damage from the screaming.

Edited April 11, 201511 yr by MexicanDragon

Hash browns and salmon burgers with Hana Hotties Mango hot sauce

Joanne cooked for a co-workers pre-birthday meal

And made a birthday cake ...

Food Truck Ribs.

My wee Lewbowski burger

And Alden's ridiculous Big Lewbowski

I didn't get a picture of Doug draining his pickle but he can tell you about it.

Phrasing!

My wee Lewbowski burger

And Alden's ridiculous Big Lewbowski

I didn't get a picture of Doug draining his pickle but he can tell you about it.

 

Want 

I think I would need  a nap after that meal.

gordon's fish sticks

Pineapple Teriyaki chicken meatballs with Sambal Oelek as a dipping sauce

Porschetta from meat+bread, which just opened a Seattle location this week.

Sous vide pork shoulder

Surprisingly good bacon free (Parmesan and kale, well this is Mill Valley) scone

Not so much now, but when I was in London last week.  Stretch treated me to one of the best meals I have had at Restaurant Story.  We did the full Story tasting menu with drinks pairings.  The pairings ranged from wine to beer to sake to cider, and were all gleefully presented by the sommelier.

 

 

Apertifs of a beer for Stretch and a cocktail described as a clear, up version of a bloody mary.  The vodka was infused with Worchestershire Sauce flavors, bitters and other mixes filled the tomato and spice roles.  Very tasty, and Mike G would love them.

 

 

The first two of four snacks that are not even on the menu.  Fried cod skin with creme fraiche and juniper leaves, and Storeos that are cookies of squid ink paste and a fishy cream filling.  Both tasty despite descriptions.

 

 

Gifts from the Sea

 

 

Bread and Drippings -- beef tallow candle and drippings for dipping with crusty break and veal tongue cubes.

 

 

 

Onion, apple and Old Tom gin

 

 

Scallops, cucumber and dill ash (the black cucumber balls are rolled in the ash)

 

 

Off-menu brioche with butter/fois gras/truffle cake and some kind of veggie gelatin thing

 

 

Heritage potato mash, asparagus and coal

 

 

Herdwick's lamb three ways, sheep's yogurt and ramson.  I started eating the lamb belly before taking the pic.

 

 

Desserts were wild, with chocolate crumbles, frozen granitas with vegetable flavors, and creamy custards, including an oyster-flavored one.

 

First up, was not on the menu and now I cannot recall what it was, other than delicious.

 

 

Back on the menu, we have chocolate, oyster and lovage.  The chocolates are crumbled and crunchy.  The oyster is the white custardy dollop, and the lovage (leafy green) is a granita.  Way tastier than you can imagine from that description.

 

 

Lastly, we have almond and dill.  Everything white is almond-flavored and everything green is dill-flavored.  Sound horrid?  Wrong again, it was amazing.

 

 

Thanks again, Andrew.  This was a treat and it was great catching up.

 

Al/Andrew that looks unbelievably unfrickin' awesome!  If we visit my daughter in Dublin this summer I am hopping over to London to check that badboy out!

We thought of you and your multi-course shenanigans, Greg.  You'd love Story.

Wow Al - I want the complete story....

That looks fantastic Al!

(drooling)

Wow! Just Wow!

Crazy stuff Stretch and Al. Looks amazing.

I may have missed pics of other courses, but the one I recall was a great cheese plate after dessert just to round things out. [emoji6]