A Dreamy Sazerac and a Farm Burger

On Sunday night, after the opera, CDR met me and my grandmother for dinner. We went to The Peasantry, a PHENOMENAL, inspiring restaurant in Lincoln Park, specializing in “elevated street food.”

It was a snowy, bitter night so I  was craving a warm and toasty cocktail. My grandmother and I ordered a Hot Toddy and for those of you who don’t know, it’s like alcoholic tea. This was an amazing cocktail, for sure, but not quite as glorious as what CDR had.

Yep. The Sazerac. Find a classic recipe here, but rest assured I’ll be blogging about our own Sazeracs later this week.

But anyway, this was the smoothest drink I’ve ever had. There’s no burn (because of the sugar), and the anise notes are delightfully whimsical (the anise comes from the absinth). An absolutely incredible cocktail and will surely be made over and over in our house.

Look how handsome!

Now, for dinner, I popped my Farm Burger cherry. The ever-popular burger topped with a fried egg. I had always been so afraid to try it–and I’m not really sure why, but there was something about this place that just let me know that it would all be ok, and that I NEEDED to try it.

Well…I’ll be dreaming about that burger FOR THE REST OF MY LIFE. Yeah, it was that good. Cooked to a perfect medium-well, with cheddar and bibb lettuce, and then…and then the egg…

Oh…My…GOD…

Knock, knock, knockin on heaven’s door…

It was THAT good. I even had to compliment the chef. For dessert we had AMAZING apple fritters and pecan pie. I don’t even…I can’t even…

Truly, an inspiring dining experience. So inspiring that I have created a new Weekly Cocktail page–check it out weekly and see whatdrinks CDR and I are mixing up. We’re kicking it off with the Moscow Mule.