We had another excellent dinner at Drew’s. Besides the usual
NOLA style broiled oysters and Nashville hot chicken, I had a fork tender apple cider braised Duroc pork osso bucco, maple chipotle smashed sweet potatoes and apple pork jus. Drew also generously made us a spicy shrimp and grits in the style of the now closed Tillie’s. Drew also made us pork ribs with an Autumn spice dry rub, with Autumn squash risotto, and spicy cranberry sauce. We also had escargot Bordelaise with Benton’s country ham, sherry demi glace, garlic butter, and grilled bread. There were plenty of leftovers. It all went great with a 2017 Block 665 cabernet.
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