I met Chef Bill for a quick catch up about opening his new restaurant, The Keys, over drinks and nibbles at Saxon + Parole. He wanted to go there due to their focus on fresh ingredients and molecular gastronomy inspired cocktails.
We each got a very, very good cocktail and decided to order some charcuterie. We went with the “A bit of everything”: Cured pork, chicken liver pot, terrine, cheese, olives & pickles for $29. This was sensational. Absolutely sensational.
The chicken liver pot may have been the best I have ever had. The rich liver was perfectly cut with a sweet and salty top. Fantastic. And each meat and cheese was a perfect pick. I really, really enjoyed this plate.
I really look forward to going back and trying more soon!
