Butcher and The Rye

The Butcher and the Rye

The ambiance was interesting in this little whiskey bar looking establishment.  And they did have a lot of whiskey drinks, but of course, I couldn't have any of them because of the gluten content.  The wine list was typical.  There wasn't anything spectacular on it, but it covered all your bases. 

When I asked the server to ask the kitchen if they could do the scallops gluten free & pepper free, he tried to steer me into the trout.  I'm not much of trout fan because I find it too fishy, but the preparation looked interesting.  I insisted on him finding out about the scallops with the risotto, mushrooms and capers.  He returned with a yes and that was my choice.  My companion ordered the trout.

The scallops were perfectly seared. The outside was almost carmelized while the inside was a medium rare, soft and juicy center.  They sat on a bed of lemon risotto that was creamy and moist and was almost like a mashed potato texture. The lemon flavor was added after the rice was cooked giving it a stronger citrus flavor than it would have been if it had been heated with the rice. Crispy bits of asparagus added an excellent accent to the dish and so did the large succulent wild mushrooms.  The wilted greens added a wonderful edible garnish to this meal. They weren't too wilted either. Every bite had me yearning for more.

The trout, I was told, didn't live up to the hype from the hype from the server.  It was not bad, but also only mediocre. It did have a nice presentation, though.

The Butcher and the Rye succeeded in preparing food that didn't get me sick. As always, if you tell your server up front about your allergies, they can take measures not to cross contaminate or serve you food that will make you sick.


http://butcherandtherye.com/