Av and I had a wonderful supper this week at Veranda in B’ham. It’s been my favorite restaurant in town — in fact, my favorite in the state. We’ve been to all the top-tier restaurants in the city and whenever we have something to celebrate, we aren’t at Hot and Hot or Highlands — we’re here at Veranda.
Ohmystars.
I started with the oven-roasted Apalachicola oysters ‘topped with melted leeks, baby spinach and Finocchiona salami, finished with an Absinthe glacage’ (that’s pictured in the center). Finocchiona salami is Tuscan salami from the area in Italy around Florence, and it’s flavored with fennel seeds — doesn’t that sound great? And the Absinthe glacage — that’s part of the sauce glazed on top of the oyster. Yessss. Crazy-good. Av started with the boudin balls and thought they were great too.
Entrees were the Hereford filet and the Fudge Farms pork tenderloin. What else is there to say? Crazy-amazing. The Fudge Farms meat is based here in Alabama and is certified Animal Welfare Approved.
Av finished with a peanut butter pie and I had the white chocolate bread pudding which they sweetly personalized for us in chocolate. Happy!
For cocktails, Av had an Old Fashioned and I went with a mint julep, so…um…very happy.
Okay, I have run out of adjectives. We’re going out with friends again next week and I think we may just have to go back already…everyone we know loves it there and I’m a fan/cheerleader/evangelist for it too. We really want to go for the Sunday jazz brunch. Oh yes. Coming with us?