It’s officially summer time, and the seasonal offerings at Outpost are designed to savor during those warm, lazy summer nights. We recently enjoyed a terrific tasting of Chef Nick Bajal‘s latest menu. Here are some of the highlights:
I started off the evening with fun new cocktail, Rabbit Season, which features carrot infused Ford’s Gin (I have to get my veggies in somehow), mellow corn bonded, honey, lemon, orange and chocolate bitters. It’s rather unusual, but trust me, it’s delicious, especially when paired with spicy dishes like the Classic Mussels with lemongrass, red curry and coconut milk. Served with a mouth-watering grilled baguette, that curry sauce is so good, you’ll want to sop up every drop.
Another delectable, curry-forward dish is theyellow curry, roasted garlic aioli and chili flakes. They’re simply fabulous. I could eat this dish every day.