Republic Tavern

Republic Tavern

I have wanted to go to Republic since it opened.  It’s been critically acclaimed with a nose to tail and farm to table philosophy that is so popular with restaurants these days.  The menu seemed a bit different, but I was up for an adventure, as I so often am with restaurants these days.

It was a steamy (the car said it was 100 degrees), sunny day that I was so happy to be enjoying.  Republic is a very beautiful restaurant with the most comfortable chairs ever.  This is important since so many restaurants these days have hard metal chairs that leave us uncomfortable.

Lady Hemingway Cocktail

We were greeted by our friendly waiter and began the adventure.  I began with a Lady Hemingway cocktail (very appropriate, I thought) and it was gorgeous with a slice of grapefruit peel on top.  The scent was intoxicating and the flavor very balanced with rum, rhubarb liqueur, and grapefruit.  I loved it!

Then Mom, Dad, our two guests, Art and Jessica, and I ordered our appetizers and entrees.  Republic places emphasis on family style eating and we were warned that food may not come out together, even though we each ordered our own food with the intention to share a bit but not have a family style meal.

Republic Tavern

The appetizers were outstanding.  I was dying to try the roasted carrots and they did not disappoint one bit.  The carrots were still a bit crunchy but charred and very vinegary, which was great because I love vinegar.  They were served with pistachio pesto and cashew cream.  I would order this dish again and again.

The housemade challah bread with molasses butter was good, but not worth the $6 price tag.  This should be complementary on request.

Potato and Cabbage Pancake

The broccoli gratin was a hit as was the potato and cabbage pancake with housemade speck, a delicate salad, and even fresh currants.  The cherry and tomato salad with burrata was a hit as well, particularly the uber creamy cheese.  The hot dishes came out literally steaming too, something I always appreciate.

It wasn’t a big deal that the appetizers came out slightly apart from each other because we all had sharing plates and did enjoy tasting the dishes; plus the lag time was minimal.

Jamblaya

When it came to the entrees, this was a different story entirely.  Jessica’s jambalaya arrived first.  She loved it, but no one else at the table would know because this time we did not have sharing plates.  Mom and Dad’s strip steaks came out next.  They were a bit undercooked, but once refired a bit, delicious.  Art and I each ate some of their dishes with our fingers, cave man style!  The meat was ridiculously tender and the vibrant, almost spicy chimichurri totally hit the spot.  Housemade kimchi, sautéed rapini, and polenta with mushrooms made this a must order dish.

Art’s pork chop arrived next.  Despite the waiter’s warning it would arrive medium rare (yikes!) it was cooked through and dry.

So that left me.  Where was my entrée?  Jessica was done eating and it had been twenty or thirty minutes since her food arrived.  My duck breast finally came.  Though it was a bit salty for me, the meat melted in my mouth.  I love the beets and turnips that came with it as well as both the beet and fig puree.

Duck Breast with Beets

Dessert also arrived in a less that timely fashion with the s’mores (sans chocolate) coming first.  It looked a bit unassuming, but one taste made me melt.  Vanilla sang through in the ridiculously creamy dish.  I saved some for the carrot cake doughnuts that arrived next.  They were hot and crispy, coated in cinnamon sugar and even better with some of the s’mores melting on it.

Jessica’s housemade Superman ice cream came last, which makes no sense.  She loved it though we all noticed it was a bit icy.

S'more

Mom called the manager the next day to chat about the wait for dishes.  He was very nice and said it shouldn’t have happened.  He also said the pork chop had not been a hit.  All of the food was rather good, but I couldn’t put my finger quite on why I didn’t particularly enjoy my time at Republic.  I think it was all the waiting.  The manager said we should come back, let him know, and he would show us how awesome Republic can be.

And you know what, I am excited to take him up on that offer.  I also hope you will check out Republic because it has amazing food and is still figuring out how to work together as a kitchen.  None of us can be perfect, I suppose.

Republic Tavern

Fish Taco Burgers #SundaySupper

Fish Taco Burgers

What do you do when you can’t sleep?  The other night I had a bit of trouble and tossed and turned and moaned and groaned until I finally passed out into a light sleep which left me waking up every other hour or so.

But it was a night about a month ago that left me completely and totally unable to sleep.  We had gone to dinner and were out rather late.  I also had one alcoholic drink and a couple cups of coffee.  I was wound up from an exciting night and stressed about other things on my mind.  It was the perfect storm to leave me unable to drift off to dreamland no matter how tightly I closed my eyes.

Fish Taco Burgers

Coincidentally Mom couldn’t sleep either.  This is a more normal circumstance for her, while for me it is an anomaly that leaves me feeling totally off my game.

After awhile we both gave up and watched TV.  First we finished Bloodline.  Have you watched it?  SOOOOOO good!  In fact when episode ten ended and there were no more, I kind of had a meltdown.  Only ten episodes?  Complete torture!

Then we finished a movie and started in on the OJ Simpson documentary as the sun rose and began pouring in the windows, striking just perfectly so it hit and warmed me gently.

While I definitely don’t want to make this whole no sleep thing a regular occurrence in our house, I have to admit that it wasn’t bad.  In fact, it was almost, kind of, sort of enjoyable.

Fish Taco Burgers

I don’t know how that is possible, but there’s something about being up when most of the rest of the country is asleep and just enjoying life for a bit with no responsibilities or to do lists weighing on you.  Seeing the sky go from dark to lighter and lighter was something pretty special too.

You know what else is special?  These Fish Taco Burgers.  I worked with Trident Seafoods a bit ago and discovered these Pollock burgers.  They are so easy to prepare, gluten free, and one of my favorite quick dinners.

I really enjoy jazzing them up and adding my own flavors.  So before cooking the burgers in the oven, I seasoned them with my homemade taco spice.  After cooking, I served them with corn chips on a big piece of Bibb lettuce with onion, fennel, avocado, and tons of fresh herbs.

I really love anything taco or taco inspired with a quick chimichurri too.  It adds moisture and tons of vibrant flavor.  Together, all the flavors and textures work great and make this light, healthy, gluten free meal, perfect for those busy summer weeknights.

Fish Taco Burgers

Fish Taco Burgers #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 burgers

Ingredients

4 Pollock burgers

1 head Bibb lettuce, washed

1 sweet onion, thinly sliced

1 bulb fennel, thinly sliced

1 large haas avocado, thinly sliced

1 bunch cilantro, washed, large stems removed

1 bunch parsley, washed, large stems removed

Hot sauce, for serving

Spice mix

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons ground turmeric

1 teaspoon ground coriander

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

Chimichurri

5 garlic cloves, finely minced

1/3 cup apple cider vinegar

¼ cup extra virgin olive oil

½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 400 degrees F. Make the spice mix. In a small bowl, stir together chili powder, cumin, turmeric, coriander, pepper, and pepper flakes. Generously season both sides of the Pollock burgers with the mix.

Place the seasoned burgers on aluminum foil and cook in the preheated oven for 10 minutes. Flip and cook for 10 additional minutes. Then increase the oven to broil and cook for 1-2 minutes, keeping a close eye, just to brown the tops of the burgers slightly.

While the burgers cook, make the chimichurri. In a medium bowl, combine garlic, vinegar, oil, and pepper. Allow flavors to blend while burgers cook. Add herbs, onion, and fennel if desired.

Serve the burgers on the Bibb lettuce with the onion, fennel, avocado, and herbs. Drizzle with hot sauce if desired and use chimichurri for dipping.

Serve immediately.

Notes

Recipe is easily doubled or tripled

http://piesandplots.net/fish-taco-burgers-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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