I’m not sure why it has taken us so long to have dinner at Lamberts. We’ve been there for drinks and appetizers at the bar, but never for a full-on dinner. What were we thinking? It’s billed as “fancy barbecue,” and I fancy it quite a bit. 🙂
We sat upstairs in a cushy black booth next to the window. Justin had a michelada, which was really tasty and fairly spicy. I had the sangria blanco, made with white wine, peach brandy, berries, citrus, lemon, mint and soda. It was so bright and refreshing.
The deviled eggs are sooooo good… topped with smoked paprika and caviar, with spicy cornichons and pickled onions on the side.
The soup special was green chile pork… the broth was meaty and aromatic with cilantro, and I loved the addition of creamy avocado.
I loved the cute bottles of house barbecue sauce, hot sauce, and mustard that were brought to the table.
Justin decided on the jalapeno hot links, which were juicy and delicious, and served with hot pink pickled cabbage and dijon mustard.
I had the chicken – I’m always nervous about ordering chicken, because it can be so dry if not done well, but this was so juicy and flavorful. It came with sweet charred red onion.
We had the mac and three cheeses on the side, and it came to the table bubbling hot with a crust of cheese on top. It was seriously creamy-gooey, with huge macaroni noodles.
Our second round of drinks were also great… Justin had a well-made sazerac.
I had the sour cherry rita… oh my, this was so good. It’s made with Cazadores Blanco, cointreau, lemon, cherry brandy, cherry bitters and brandied cherries. At first it tastes like a perfect margarita, but the finish is all cherry.
Of course we had to have dessert… we opted for the strawberry shortcake, which was simply but perfectly done.
I am seriously in love with this place. 🙂