FLOWER MOUND – My first special dinner at Local Pint, and it did not disappoint. Usually good pub food but unsure what to expect with entirely off-menu creations.
It would not be exaggerating to say this is the best beer-pairing dinner I’ve ever experienced. Nothing prior has had the refinement, skill and bold originality of this chef, who obviously has some significant culinary education. It was the first dinner that I’ve had to search the course descriptions online to figure out precisely what I’m eating and how it was made.
However, the beer course accompaniments fell flat as little was paired well, and featured few of Martin House Brewing‘s best products (along with minimal to no course introduction or commentary). But the beer service was secondary to an absolutely stunning menu.
First: House-Made Charcuterie including soppressata, salami, ventricina teremana on crostini, smoked chicken-liver pate with Traverse City cherries, coppa di testa with grain mustard, brioche with whipped blueberry-honey lardo. Paired with Day Break.
Second: Soft-Shell Crab “Cobb Salad” with tempura soft-shell crab, grilled honey gem lettuce, green goddess dressing, speck, cucumber and corn relish. Paired with Salty Lady.
Third: Preserved Spring Onions and Ricotta Scarpinocc with fermented tomato brodo, grilled peaches, squash blossom, Parmesan oil, and basil blossoms. Paired with Martin House Pils.
Fourth: Sausage and Clams with house-made Sardinian sausage, clams, fregola sarda, grilled garlic scapes, watercress and citrus butter. Paired with Depth Charge Imperial Hazy IPA.
Fifth: Seared Texas Olive Oil Cake with fresh berry compote, blackberry coulis, pistachio cookie crumble and lemon sherbet. Paired with Tantalus Imperial Sour.