By Brooklyn Bill
I had dinner last night at newish Scottish gastropub
Highlands in the Village with buddy Lou. The entrées weren't anything to blog home about, but I loved everything else about the meal, including the wonderfully charming but rather dark space. (Hence the lack of any food photos in this post.*)
I started off with a Sweet Ginger Brown cocktail, which—in Highlands' incarnation—consists of "Pyrat XO Rum, muddled lime, ginger, and brown sugar." Well, raise me
kilt and check out me
stone puts, was it ever good. I have to try whipping up some of these drinks at home. Preferably when
these fellows are over for a visit.
Lou had been to Highlands twice in the past couple of weeks. I asked him whether he'd tried the haggis. He hadn't ordered Highlands' haggis, but he'd eaten that more-than-a-wee-bit-unusual dish in Scotland once. He knew it had some pretty gross stuff in it, so he ate it without asking for the specifics. I'd already looked up
haggis on Wikipedia, so I wasn't going to be able to fool myself into thinking it was oats mixed in with some other innocuous stuff.
I went for the baked cod, and it was pretty boring in flavor. Though I guess if I'd wanted something really interesting, I would have gone with the dish that's cooked in a sheep's stomach. I really enjoyed the
bubble and squeak on the side. Lou let me try some of his lamb shank, roasted potatoes, and Brussels sprouts. I think it's safe to say I enjoy Brussels sprouts more than most people, and these were terrific, as were the taters. Lou and I both thought the lamb was just OK, though I should note that it's generally not a favorite of mine.