Poppy Happy Hour
Last week, a group of us gathered at Poppy for our friend Phong’s birthday. Poppy is headed by ex-Herbfarm chef, Jerry Traunfeld. (So well-known, he has his own Wiki page!)
the menu
the rum curry (front) and the Pisco sour
(I recently mentioned the rum curry cocktail in my Key Ingredient article on curry leaves.) Poppy offers three $5 Happy Hour cocktails, a great deal considering their cocktails normally run $8-$11. My favorite of the bunch is the Six Twenty Two, which consists of Rittenhouse rye, Amaro Nonino, rhubarb, and bitters.
“Jump-in-the-mouths”
(These battered and fried sage and fontina bites are just as delicious as they look.)
Poppy has a $5 Happy Hour thali; the items change depending on the day.
Above: crispy mussels, blue cheese and pancetta tart, a spiced cauliflower purée, and a spiced “crispies”
the naan
eggplant fries with buckwheat honey
Apologies for the brief post! I have a tart competition to judge today at Rover’s. I also need to do some prep work for a charity dinner for a wonderful guy named Shaun, who bid on this Dinner-for-two auction I donated to Girls on the Run. Tomorrow, I’ll have a lengthier post for you about gluten-free pie baking with Shauna, Jon Rowley, and his lovely wife, Kate McDermott.
Posted: July 8th, 2009 under Uncategorized.
Comments
Comment from Heidih
Time July 8, 2009 at 2:05 PM
Everything looks good. What were the eggplant fries like? Any ideas on method? Thanks and congrats on your cookbook progress.
Comment from lorna
Time July 8, 2009 at 8:26 PM
Meg: There’s a local Herbfarm cookbook potluck coming up July 25th! I’ll take photos for you to check out.
Heidih: Not sure, but they are ever-so-slightly crisp on the outside, but not nearly as crispy as a potato fry. I’m going to guess the eggplant slices are salted, drained, then lightly floured and fried. But I could be wrong, of course! They are one of my favorite items at Poppy.
Comment from lorna
Time July 8, 2009 at 10:42 PM
Heidih: Also, I love the coarse salt they use on the eggplant fries. It adds texture and a lovely, salty crunch that’s perfect against the sweet honey.
Comment from Phoo-D
Time July 9, 2009 at 4:20 AM
I’m so glad you posted this! What an incredible spot. I have never seen eggplant fries before and think the idea is brilliant. Can’t wait to try that out at home!
Comment from midwestern girl
Time September 7, 2009 at 8:32 AM
I ate there once, and the waiter told me they slice japanese eggplant, let it sit for a while, then flour it with chickpea flour and quickly deep-fry it. I have tried a baked version (400 degrees, olive oil spray)- not quite as good, but still yummy.
Comment from Meg
Time July 8, 2009 at 12:30 PM
Wow, this looks amazing! My friend Anica gave me the Herbfarm cookbook for my birthday in October…I’ve read it cover to cover but haven’t cooked from it yet. I need to get on that!