Bowl and Barrel Plates Up Amazing Dogs
Have you checked out Bowl and Barrel yet? The upscale boutique bowling alley got a lot of attention when it opened late last year. Sharon Hage is responsible for the menu some of the resulting dishes are very good.
Catherine Downes Yes. This.
Watch Your Wallet At Bowl & Barrel
Just take a look at this "kraut dog," which makes use of lightly fermented, shredded Brussels sprouts instead of traditional sauerkraut made from cabbage. The kicker is a horseradish applesauce that recalls that old pork chop plate you had 20 years ago. I love it.
The bun's a little weird though and makes for sloppy eating. It reminds me of a painting at a Roy Lichtenstein exhibit I saw while visiting Chicago last summer.
It's a cool look for sure, but it's not really practical -- the entire thing has a tendency to fall apart while you're eating. Luckily it tastes delicious. I'd order another in a heartbeat.
The burgers here are quite good too. The kitchen doles out juicy, cooked as requested patties on substantial buns. I wish the rest of the menu was this attractive.
Some of the food at Bowl and Barrel comes off too pretty. There's a quail appetizer that coats the most diminutive drumsticks with crunchy breading and pairs them with a decent ranch dipping sauce. They're addictive, but gone in an instant and leave you craving more. I can't help but to think the dish would work a lot better it it was made with traditional chicken wings. The results would be more substantial, and it would likely cost less too.
Oysters and a cheese plate feel out of place too. I realize that the sport has changed a lot over the past few decades but you have to draw the line somewhere. A menu that maintains focuses on bar food classics would work much better.