At Bottle & Bone, the word of the day is always “bacon.” Earlier this week, my friend Taylor and I ate lunch at the restaurant and bottle shop in Uptown. I hadn’t been in there in almost a year, and saw that they’d rearranged the space, which culled their bottle offerings but opened up more room for tables.
For the Winter Restaurant Week lunch, you choose between a half bacon flight and an arugula salad for the appetizer. Since there were two of us, we ordered both.
The bacon flight was made up of two or three pieces of three different bacons. All were cooked so that they were nice and crispy (just the way I like it), but the results were different for each.
Next came the sandwiches. To maximize what we could taste, I ordered the burger with potato gratin, and Taylor chose the avocado BLT with chips. The modestly sized burger came with the standard toppings: cheese, lettuce, tomato, and creamy sauce all on a buttered and toasted bun. Because there was one piece of bacon leftover from the flight, I added that onto the burger. It was tasty, but make sure you’re hungry: it’s rich and a bit on the greasy side. The potato gratin was also rich, but who can resist potatoes and cheese?
The avocado BLT was an interesting combination. It was served cold, so the rich and creamy avocado played off the more intensely smoky notes of the chilled (but crunchy) bacon. The mild tomato rounded it out, while the lettuce provided a little crunch to finish it off.
For dessert, the chocolate cookie was a nice, lighter way to top things off. Crunchy edges, white chocolate chips, and a soft center made it a nice way to wrap up the meal.
For more #WRW2016 coverage, check out the Birmingham Restaurant Week website.