Bow & Arrow

We had the exciting experience last night of getting to be some of the first few diners at Auburn’s newest culinary addition, Bow & Arrow.

Upon pulling into the parking lot you could smell the aromatic wonders of the smokers cooking a variety of meats. The design of the restaurant is warm and inviting. The ambiance is that of a hunting lodge, with a woman’s softness added. There are big buck trophy’s adorning the walls, all from local hunters.

When you walk in the front of the restaurant you are greeted by the visual sights of a tortilla machine cranking out freshly made tortillas, and then a feast of meats as far as the eyes can see. The restaurant is counter service in style, and family-style sharing of food is encouraged.

At the beginning of the order line, you will begin by selecting your meats.  There is a butcher that will cut them to order for you. To choose from there were brisket, turkey, pork shoulder,  chicken, ribs, jalapeno cheddar link sausage, and the Bow and Arrow original link, which was my personal favorite. You can order as many things as you want. We were in a group of six people and we chose to order several things and share our trays family style as suggested. We tried an array of the meats, and for the sides, we had the potato salad, mac & cheese, tater tot casserole, creamed corn, camp beans, butter beans, and potlicker greens. I think the only thing we missed was the corn cabbage slaw. Everything was very delicious and flavorful. There was an entire bar of sauces, relishes, and other dressings for the meats that I missed out on. I know several of our friends were raving on the white sauce. There was not anything that we did not enjoy. Standout favorites being the tater tot casserole, and the creamed corn.

We had fun sharing dinner with our group of friends, and the evening temps were mild enough that they were able to open the garage-style doors that line one side of the dining room that led out to a picturesque lit picnic table style seating area.

Listening to David Bancroft share his enthusiasm about the cultivation of this restaurant, and all the care and attention to detail that was paid to every single element, you cannot help share in his excitement. It was a wonderful evening shared with “friends and family” and we cannot be happier for our friends, David & Christin Bancroft and Caleb Fischer on this new venture. I truly felt the presence of Lord throughout the evening, I know they will all be blessed  and will be able to bless many others through your delicious food!

Beautiful iron work done by John Howell.

Hand-crafted bow and arrows. 

The buffet line. All the servers were so friendly and excited to serve.

Big Buck Hunter games will bring out your serious side. 😉

I think he covered all bases with this plate. 

 (L-R) Rob McDaniel of SpringHouse, John Mark Davis of International Wines, and David Bancroft of Acre & Bow and Arrow.

Adorable outdoor seating area that can be opened up to the dining area.

Lucy’s

For our last date during the month of June, we returned to the place where we met. June for us is a month of celebrations. We met on June 8, 2013, and had our first date together at what was Maestro 2300. Three years to the day we married in a wine vineyard in Oregon. My birthday is the following week and it’s the beginning of summer fun. Needless to say, I love June.

In the building where Maestro 2300 used to be located in the Moore’s Mill area of Auburn, Alabama, you will find the newly-opened, completely-renovated, vibrantly-cheerful,  Lucy’s.  Lucy’s is a great addition to the restaurant scene here in our growing community. Classified as a neighborhood eatery, with killer cocktails, shared plates, wine on tap, and good vibes only. During our visit, they lived up to all these things.

Upon entering the restaurant, I believe you will be blown away at the transformation Lisa VanderReijden, one of the owners and interior designer has done with this space. Her design style is impeccably classy and timeless. This space resembles nothing of is predecessor. It’s vibrant white, with black and yellow tastefully accenting the room. It’s no longer a choppy, obstructed dining room, but a beautiful open space that is welcoming and inviting. The beautiful bar, and the locally made metal accents throughout by John Howell add an industrial feel to the space.

We were seated in one of the booths just left of the bar area. It was a perfect spot to view everything going on in the bustling restaurant. As we usually do, we started with cocktails. My husband ordered the Affirmation, which consisted of Redemption Whiskey, Cappelletti, Vermouth, bitters, and Jack Rudy Bourbon Cherry. If you’ve never tried Jack Rudy products, I highly suggest you do. One of my favorites is their classic tonic syrup. It makes the best vodka tonics! I ordered the Habanero Paloma.  This delicious sip consists of Casamigos tequila, grapefruit, habanero simple syrup, sparkling rosé, and a Himalayan salt rim. This was a great kick off to  our dinner.

For starters, we ordered the tuna poke and the truffle fries. The tuna poke was a beautiful and colorful dish, almost too pretty to eat! You have probably seen poke restaurants starting to pop up. Poke originates from Hawaii and refers to the type of preparation of the dish. Poke is a chopped salad consisting of raw tuna (in this case), cucumbers, avocado with a house yuzu dressing. Lucy’s serves theirs with a side of plantain chips for dipping. The tuna was fresh and delicious, and I really enjoyed the plantain chips. The truffle fries were as expected, savory and delicious.

For our entrees, I ordered the Argentinian style New York Strip steak. My steak was cooked perfectly to my desired temp, medium well. I know many would criticize my temp preference on steak, but I like what I like, and that’s what I order. The chimichurri sauce served over-top of the steak was yummy. I almost thought about asking for more. Chimichurri sauce is a raw mix of finely chopped parsley, garlic, oregano with garlic, red wine vinegar, and red pepper flakes, originating from Argentina and Uruguay. The sides were lovely roasted potatoes that had been smashed into a flat disk, blistered tomatoes, and perfectly cooked asparagus. Everything was perfectly season and very tasty.

My husband ordered the garlic and rosemary lamb shank. The presentation was pretty awe-inspiring. The shank was served over McEwen and Son’s polenta, with stewed vegetables and braising jus. The shank peeled off the bone with ease, and all the combined flavors worked really well together. We enjoyed a bottle of a 2015 Jean Louis Chave Offerus Saint Joseph. This wine is comprised of one-hundred percent Syrah, which paired nicely with both of our meals.

Last, but certainly not least, we ended this magnificent feast with attempting to share the dessert board. This astounding board of chocolateness was comprised of ice-cold Blue Ribbon milk out of Tallassee, Alabama, served alongside fried cookie dough balls, and a hot fudge sundae with the cutest tiny milk can full of fudge to pour over ice cream and meringue crisps, and finally a small iron skillet full with monkey bread, served with bourbon butter pecan ice cream.  It was all sinful to the say the least, but was thoroughly enjoyed.

I cannot wait to dine at Lucy’s again! I really want to go back and try their brunch menu they serve on Saturday and Sunday’s. I see many more drinks and dinners here in our future!

Dinner menu.

Cocktail menu.

His and Hers Cocktails. The Affirmation for him, and the Habanero Paloma for her.

Tuna poke and plantain chips.

Truffle Fries.

Argentinian Style New York Strip steak with chimichurri sauce, served with asparagus, blistered tomatoes, and roasted smashed potatoes.

Lamb Shank served over polenta with stewed vegetables.

Dessert Board  (L-R) Ice cold milk from local creamery, fried cookie dough balls, hot fudge sundae with meringue crumbles, and monkey bread with Bourbon butter pecan ice cream.

Arricia Trattoria

Saturday evening we had the luxury of trying out the new menu at Arricia Trattoria in The Hotel at Auburn University located on College Street in Auburn, Alabama. Several things that I really like about Arricia Trattoria is that they serve dinner seven nights a week. I like not having to plan around a restaurant’s own schedule to accommodate my own dinners and events. Also, they have a Mediterranean style menu. I lived abroad for some time during college and really fell in love with the style of food and the pace of life found in many of the countries along the Mediterranean. Being able to have an experience and a little taste of that culture is always delightful to me, especially when executed accordingly. Lastly, the ambiance of the restaurant can suit any occasion. You can enjoy casual attire and a more casual dining experience, but you can also dress to the nines, and enjoy an exquisite, bougie date night here.

Upon entering the restaurant you are greeted by an open style kitchen. I love being able to see into the kitchen in which my meals are going to be prepared. We stopped and spoke briefly with the executive chef, Leo Maurelli III. Leo and my husband have been friends for many years, both graduating from the Hotel and Restaurant Management program at Auburn University. We have followed Leo’s culinary adventure from Central in Montgomery to here locally at the hotel. We have been blown away many times by his culinary skills and we were excited to see his new menu rolled out at Arricia.

We ordered a mixture of smaller plates and shared them together. We often opt for this style of eating when we go out. We like to try a variety of things, and often times I do not want or cannot eat an entire portion myself. The new menu here is perfect for that style of eating, but you definitely could enjoy the portions on your own too if you do not like to share.

For starters, we began with Leo’s choice, which consisted of the cillengini with sweetie peppers, basil, and balsamic. The sweetie pepper was something new to me. They originate from the Peruvian Amazon, and although they look tiny and fierce, they are sweet and delightful. I loved getting to try a new take on a classic dish (Caprese salad). We also tried the grilled octopus that was served with fingerling potatoes and a delicious, spicy romesco sauce. My husband about devoured this entire dish by himself. The third dish chef had us try was the Ahí tuna crudo. It was the standout dish for the evening. The tuna was light and refreshing, and the garnishes of lemon oil, citrus, shallots, and fennel made this my absolute favorite dish. It was delicate, yet very layered with flavors, and was a combination that I had never tried before. I thoroughly enjoyed the citrus pairing with the tuna.

We were enjoying our shared style supper so much we continued on our dinner throughout the evening in this style. Next up, we ordered the roasted beets, the heirloom polenta, and the burrata salad. The roasted beets stole my heart. I am a huge fan of beets, especially when they are cooked in a creative and delicious manner. The roasted beets had been tossed lightly in lemon oil and had a sprinkling of crushed pecans and blue cheese on top. It was absolutely scrumptious and another standout dish this particular evening. The burrata was also simple and delightful. The polenta was a huge hit with my husband. Polenta has a similar taste and consistency to grits, but they are different in that grits are typically made from white cornmeal and are ground finer, and polenta is made from ground yellow corn and is much coarser. It was creamy, and oh so good.

Even as we were getting full, we found ourselves unable to stop eating. We wanted to try one of the fresh plates of pasta they were making that evening so we ordered our favorite to share, the carbonara. It was delicious! The entire meal reminded me of being at a grandmother’s house in Italy; more food than you could ever possibly eat, and everything reminded you of home and comfort.

We had any bits of food we had leftover boxed up so we could finish enjoying them at home. This food was so incredibly good that we could not dare let even a scrap go to waste. We wanted dessert but were too full to continue eating. We ordered the tiramisu to go so that we could enjoy it later at home.

We highly recommend that you check out A.T. on your next date night! They often also have jazz in their lounge area, so follow them on their social media outlets for updates on their events and happenings!

New menu for Arricia Trattoria.

Ahí Tuna Crudo

Grilled octopus with fingerling potatoes and romesco.

Cillengini with sweetie peppers, basil and balsamic.

His and Hers Cocktails (L-R) Shaken, not stirred and Bellini

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Oh so good heirloom polenta. 

Roasted beets with lemon oil, toasted pecans, and blue cheese.

Carbonara.

2016 Cakebread Cellars Chardonnay

Tiramisu to go!