I know, I know…We have been really bad about keeping this blog updated. But the reasoning is actually two-fold: 1) I have been sick for like 3 consecutive weeks (so annoying) and 2) We have sort of been on a health kick. Healthy eating doesn’t exactly scream excitement. Unless you find blog posts about 14 different salad variations interesting.
Last night we finally broke down and reverted back to our gluttonous unhealthy selves and indulged in a night out with Alex’s brother and his wife, Steve and Francee.
We decided to go to Industry Public House (IPH) in Lawrenceville. Established in 2012, IPH is a hip restaurant with a very intriguing menu. Their cuisine is best described as modern American comfort food (with menu items such as build to order nachos, Gruyère Mac and Cheese, and burgers with wild boar bacon). They also have a long list of artisanal cocktails and craft beers, which is both awesome and dangerous at the same time.
First we ordered the loaded Filament Fries for sharing. Fresh cut fries topped with melted cheddar cheese, wild boar bacon and flake salt. It. Was. Amazing. If you have been keeping up with our blog, you know that I have recently grown a strong affinity towards flake salt. And this dish only further solidified that.
For dinner I ordered the Smoke Stack, a shaved ribeye sandwich with melted aged white cheddar cheese topped with arugula and served on toasted sourdough bread with a creamy horseradish spread. I, regretfully, opted to have a petite salad as my side although there were much more interesting choices. Why I didn’t order the buffalo mac and cheese? Who knows. I enjoyed my dish overall. The salad was good but nothing to write home about. It was a simple mixed green salad with balsamic vinaigrette. It could have used a little extra something for an added crunch but I wasn’t dissatisfied with it. The sandwich itself was really good. The thinly shaved beef was tender and the arugula added a nice peppery undertone to the savory combination of meat and cheese. My favorite part about the sandwich was definitely the toasted sourdough bread, although I did have to eventually ditch the top part and eat the sandwich open-face style to ensure that I could finish the entire dish before getting full. I paired my meal with a Carnegie Cucumber cocktail, cucumber infused Hendricks gin with Lillet Blanc, St. Germaine and Peychaud bitters.
Alex ordered the Worker Burgher. Thick beef patty topped with caramelized onion, arugula, sautéed wild mushrooms and goat cheese on a classic brioche bun with herb aioli. It was delicious. I am a glutton for mushrooms on my burger and although Alex isn’t usually a huge fan of them as a burger topping, he really enjoyed it! The best part was definitely the goat cheese. Alex said it was the deciding factor for him choosing his burger to be better than my sandwich. And being the smarter one in this marriage, Alex ordered the Catalyst Chili as his side dish. Ground beef and chorizo cooked with jalapeno and topped with cheddar cheese, sour cream, scallions and crispy tortilla strips. The chorizo gave the soup a nice spicy bite and added depth of flavor. I’ve never tried making chili with chorizo in the past but will certainly considering doing so after tasting IPH’s rendition of this classic soup. Alex paired his meal with an East End IPA.
Steve ordered the Sticky Pig Iron Burgher and a side of Pot Roast Fries. Thick beef patty with candied bacon, fresh jalapeno and caramelized onions on a brioche bun. The burger looked delicious but the fries stole the show. Fresh-cut fries stopped with pot roast and gravy? Yes please.
Francee ordered the Roasted Pork sandwich. Pulled pork cooked in a house BBQ sauce topped with charred sweet onions and watercress on a brioche bun with garlic aioli. While I did not try the sandwich, Francee seemed to really enjoy her meal. I did get a chance to taste her side dish, brussel sprouts with bacon and gorgonzola cheese, and I thought it was very tasty. Still regretting the fact that I decided to order a side salad. Francee paired her meal with the Flux Capacitor cocktail, Green Chartreuse muddled with mint and lime.
IPH was a great restaurant. Relaxed atmosphere and just good food.
Average Rating 4.5/5
For dessert, we ventured across the street to Tender Bar + Kitchen for a few post dinner cocktails. The posh bar, which inhabits the former Arsenal Bank building (hence its name), has a very prohibition era atmosphere. Even though I wasn’t alive during this era, I still felt this sense of nostalgia its simplistic elegance. The bartenders seemed to very knowledgeable and answered all of our (many) questions with pleasure. And while the drinks were a bit of the pricey side, we thoroughly enjoyed our cocktails and our experience.
And even though we stuffed our faces at IPH just an hour before….we still ended up ordering a Vegan Ice Cream Sandwich. Peaches and Cream Ice Cream pressed between two sugar cookies with a maple bourbon reduction. We just couldn’t pass it up. The ice cream tasted more like a sorbet but it still satisfied the sweet tooth!