Stop What You Are Doing, Go to Sally’s Middle Name

Sally’s Middle Name was nothing like I expected. Not because I had low expectations, but because it blew me out of the water. Seriously, every aspect of my evening was so thoughtful and creative. From the drinks to dinner to dessert to the service, it was exceptional. Why did I have to leave???

I was welcomed by friendly staff (shoutout to Aphra Adkins) and immediately took a seat at the bar. Beverage Director Gary Enchelmaier then had me look at their creative chalkboard menu (see photo below) to choose a drink. Being a bourbon girl myself, I went with the Dreadnought, and WOW, it was good. But Gary wasn’t done there, as he had me try his newest drink, A Yellow Submarine. It turned out to be my favorite of the evening. If gin is your thing, definitely go for it.

Finally it was time to take a seat upstairs and start feasting (see other chalkboard menu below). Chef de Cuisine Miranda Rosenfelt [and Executive Chef Sam Adkins] carefully crafted a multi-course family style meal using seasonal produce and high quality proteins – fresh products are key to good food, and my tastebuds could tell. And while I could eat all the dishes all day, I would say my favorites were the Green Curry Squash, Roasted Carrots and the Duck Liver Pate. But don’t let me decide, take a look at the pictures yourself!

A Yellow Submarine (Photo: Amber Breitenberg)
The ingredients for some stellar cocktails
Our stellar menu for the evening!
The outdoor patio for warmer months
The upstairs dining area – great for events!
The bar menu
Parsley Pappardelle with Vegetable “Bolognese” and grated Piave (Photo: with permission, Sally’s)
Roasted Carrots with Harrissa, Herbs, and Pickled Shallots (Photo: with permission, Sally’s)
Herb Brined Chicken Breast with Braised Shiitakes and jus de poulet (Photo: with permission, Sally’s)
Lacinato Kale Salad with Pickled Green Beans and Anchovy/Mustard Dressing (Photo: with permission, Sally’s)
Green Curry Butternut Squash with Jasmine Rice (Photo: with permission, Sally’s)
New York Strip and Royal Trumpet Mushrooms with Basil Balsamic (Photo: with permission, Sally’s)
Duck Liver Pate with Pickles, Herb Salad, and Bread
IPA Beer Battered and Fried Blue Catfish on top of Tartar Sauce
Olive Oil Cake and Squash Compote with Cardamaro and yogurt, accompanied by Mint Lemongrass Ice Cream

[NOT PICTURED: Duck Poutine with Duck Gravy. It was the ultimate indulgence, so don’t forget to order that.]

Sally’s is the ultimate triple threat – Food, Booze, and Staff ON POINT. If a quadruple threat was a thing, they’d be that too for their great dining spaces. Need I say more?

Sally’s is open for dinner Wednesdays and Thursdays from 5:30-10:00pm, Friday and Saturday from 5:30-11:00pm, and Sundays from 5:30-9pm. But don’t miss their brunch on Saturdays and Sundays from 10:30am-3:00pm.

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