The British have landed! Quietly, with nary a soul knowing, outside their friends and family, Haddington's opened last night for the first time. Equal parts curiosity and adventure, my friends and I showed up at 8 pm to survey what they had. Needless to say, it was quite the surprise from former Mulberry founders, Zack Northcutt & Michael Polombo,
the British influence of both the fare and the pub's ambiance (to call it anything but a pub is almost to insult the dark wood, brass joints, and long bars that were, no doubt, painstakingly decided upon) were abundantly clear. Touring is like a walk through an Irish pub, with nooks and other rooms, impressive in such a small space. The front windows overlook 6th and continue the ruse that you are, in fact, in London. A glance at the wine list will let you know that you're anywhere but a normal pub, however.
The wine list sprawled, which was an exquisite surprise, as were the specialty cocktails on offer. From foie-infused Sazerac (if memory serves), to the more obscure prohibition cocktails that are finally reclaiming the bar scene, this is the perfect fusion of Olde and new. By the time the menu called to us, we were already impressed. And here is where the decision went a little south for me, but was a win for the others in my party. On the menu is a decadent use of meat and fat, known as British meatballs. Cooked in caul fat, which, while sounding atrocious, is making a significant resurgence thanks to the Food Network and Jamie Oliver in particular,
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Second Bar + Kitchen
I'm here to gush. Yes, though I do my best to remain objective and reserved in my reviews, I am going to lose my mind for just a moment. I am going to dare to recall the deliciousness that is contained in three words at Second Bar Kitchen. It sounds funny, but hear this: if you do not try the Buffalo Fried Pickles on offer at Second, you have missed what is possibly the best snack/app/inventive dish in greater Austin.
Over two nights, I went twice to Second, and could not resist the incredible pull that these had on me the first time I'd visited. Why no one in the land of fried pickles had thought of this before is beyond me, but the stack of salty spicy crispy is more than enough reason to drop into Second. Beyond that, you need to try and get Brian or Liz as your purveyor of spirits. They know how to make a great cocktail with impeccable balance, and the pisco sour is a great example. Too, they carry the finest spirits, and Maker's 46 was easy to order.
The second night at Second, New Year's Eve, was when the menu was put through its traces, and the chicken, a simple dish, simply prepared, took the prize. Served over a side dish that should be available every second of every day, this is the mark of a great kitchen, that they can prepare the simplest and most ubiquitous of ingredients with precision and excellence. I left very little to send to the busboys, and my company thoroughly enjoyed her pizza, made with a similar amount of authenticity, simplicity, and excellence. I'd use words to continue to describe the decor (pristine modern),
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