In the new world of “dining” the main feature is cocktails, so food has taken a back seat. Thankfully, such places have been renamed “lounges,” to avoid confusion. There is food in these establishments, but it is clearly secondary to cocktails. As a lifelong non-drinker (excepting college day submission to peer pressure) I understand that the real money in restaurants is made in cocktails, and I am thankful that I am in the minority, or my food bill would be much higher. I again extend my gratitude to all consumers of alcohol.
I have heretofore considered such places silly, because the menu is constructed under headings of “Snacks”, and “Shareables,” rather than Appetizers, etc. But I recently went to a place where I’d love to “lounge.” It’s much more my style and vibe. The food is traditionally crafted with touches of hip and whimsy. Avegno will be fully reviewed in the next newsletter but I am specifically writing about the “snacks” here.
I have never had sorghum because in America we don’t consume ancient grains which are the basis of many diets in less developed countries. But we have recently discovered our “development” is killing us, so expect to see more of these unusual things rising to visibility.
But Avegno offered popped sorghum on its snacks section of the “Bites” menu, and I had to have it. It’s small and less formed kernels than corn. The taste is very similar, but the look is definitely distinguishable from our regular snack. It was fun and a good alternative to popcorn for the expanding gluten-free crowd.
The other “snack” we got was a favorite of mine anywhere, and I never leave these uneaten. I am crazy about cheese straws, but I wasn’t crazy about these. They had the perfect texture but a really intense color, making them more red than orange. All three of us agreed there was an unusual taste to these. They were requisitely spicy, but these straws were “spicier” than expected. And I don’t mean hot, I mean weird. The flavor grabbed me and puzzled me because I couldn’t identify it at first. All three of us agreed there was an Indian spice profile to these straws. After much discussion we decided that it was cumin and curry. I asked the waitress to verify that in the kitchen. They said only paprika. At the table we said, “Nah,” in unison. It makes sense that it would be Indian spice because the Gautreau’s owner/chef next door, Rob Mistry, has Indian heritage, and Avegno is the casual Gautreau’s-adjacent hangout.
I have stated unapologetically before that I am a fierce traditionalist. I want my cheese straws to taste of sharp cheddar with a kick at the end. We left most of these.
All three of us loved everything else on the table, (which will be described in detail in the next newsletter,) and we loved the place. Can’t wait to return for more of the “bites," great wine, (a signature of Gautreau’s,) and the casual glamour of the space.
