This past weekend sure was fun, and it was also filled with lots of delicious meals shared with good friends. A pretty excellent combo, if you ask me.
Saturday, I finally got to try out Silo, the new-ish bar/restaurant in Reynolda Village, for lunch. Mary, Allen, Kevin, and I met at Mary and Allen’s and then walked over to Silo with the pups in tow. It was awesome being able to walk there, and Fulton and Roark felt special for getting to come along. Plus, we got to meet up with two more friends — Watson and her 2-year-old, Gretchen — once we got there.
I loved pretty much everything about Silo. Okay, I loved everything. They have great outdoor seating, the wait staff was wonderfully friendly, the drinks were delish, and the food was excellent (both the presentation and the taste). I had an elderflower champagne cocktail (um, YUM!) and a salad with grilled chicken. We all split a few apps, too: the cured olives, seasoned roasted nuts, and white bean hummus with veggies.
Let’s move on to Sunday, shall we?
My friend Bethany just moved into the Ardmore neighborhood, and now she’s right around the corner from Kevin and me. Score! She invited us over for brunch yesterday and we got to tour her cute new place and enjoy an amazing meal. So…that was awesome.
Bethany mixed up delightfully refreshing grapefruit/tequila cocktails and prepared a seriously delicious Smitten Kitchen entree: Baked Ranchero Eggs with Blistered Pepper Jack Cheese. Brunch success.
Here’s the before and after of my plate, for proof of the deliciousness:
And, oh, the cocktail. That recipe needs to be shared, so here you are:
Fire Island Sunset from In My Kitchen by Ted Allen
- 1/2 cup fresh pink grapejuice, cold
- 1/4 cup brewed hibiscus tea, cold
- 1/4 cup silver tequila
- 1/2 teaspoon Cointreau
- Fill a tall glass with ice.
- Add the grapefruit juice, tea, tequila, Cointreau, and stir.
Thanks again for hosting us, Bethany! It’s our turn next time. 🙂