First off, it is chalk-full of extremely loud fraternity and sorority kids milling about (to be expected) and while the live music at night is a nice (free) addition, the guy running the soundboard clearly doesn't know his craft. The scene upstairs was far too ear-splitting in which to dine.
Moving onto the food.
I liked the composition of the deconstructed salad, from taste to colors. The royal purple beet juice bled into the horseradish creme fraiche, dressed with only a few pieces of celery heart and covered with tiny flecks of Parmesan.
The brisket I was less impressed with. Almost dry-to-the-bone with the pickled vegetables being the only accoutrement to save the dish.
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| Steamed broccoli with onions and garlic - Good |
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| Brussel sprouts in brown butter (and always a hit with bacon) - Great |
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| Sauteed lemon spinach - Excellent |
The winner of the evening was cold smoked Lockhart quail, Mexican rice stuffing, cheese enchiladas, fried quail eggs and ranchero sauce. Wooooweeeeee! Just look at it. Hearty, no? By the way, Forkers, cold-smoked does not mean the dish is cold. It is simply the process of smoking the meat in temperatures not to exceed 100*F. I've never seen a hunk of quail as big as this before, nor prepared as well.
Two disappointing dishes:
After seeing Green Chili Queso on the menu, it was the entire reason to try Lambert's. What a disappointment. It may seem silly to some, but this girl knows her queso. There would have been more green chilis had a can of Rotel been added and it would have definitely thinned it out a bit. Thick queso on thick chips is gross!
I like to see how restaurants specializing in meat dishes will execute the lone, or two, seafood dishes. In this case, the Gulf fish in an artichoke/crab/tomato barigoule was plated well, but lacked any flair.
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