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Lemon Hill in pictures
This super-handsome new corner spot, spearheaded by Mitch Prensky of Supper and Mike Welsh of The Franklin, will open its doors to eager Fairmountians tomorrow night at 5 p.m.
Lemon Hill in pictures
Ran thru fam/friends of Lemon Hill (747 N. 25th St.) last night — this handsome new corner spot, spearheaded by Mitch Prensky of Supper and Mike Welsh of The Franklin, will open its doors to eager Fairmountians tomorrow night at 5 p.m. The interior is bereft of all sports-barrish traces of former tenant Lucky 7; it's now an uber-warm polished wood and exposed brick sitch, with the bar and banquetted dining room separated by a long wall, the kitchen staff holding court in the open pass on the far end.
You can call the joint a "gastropub" if it truly pleases you, but to us it feels more like a thoughtful neighborhood restaurant. Prensky's cooking downmarket takes on Supper-style food — pastrami-brined wings; housemade beer cheese and rillettes; oven-roasted fish; Prensky's fave patty melt — that wouldn't necessarily fit in on South Street but look quite comfortable here. The eats are complemented by a beverage program built by Al Sotack, who's come up with a 12-drink cocktail list comprising classics (Old Fashioned; daiquiri) and a couple drinks of the Franklin-ish persuasion (the self-referential "Fairmount Project," with Bluecoat, Bonal, Luxardo, lemon, house blackberry syrup and two kinds of bitters).
Lemon Hill will be open nightly from 5 p.m. to 2 a.m., with the kitchen serving late; weekend brunch will launch in a couple weeks. Full food and cocktail menus after the jump.
Snacks
Dirty rice fritters with trinity relish and crawfish mayo
California Roll Crab Dip with wasabi tobiko and nori dusted rice crackers
Hot spiced pecans with bacon, peppadews and molasses
Crispy hominy with chili, lime and queso anejo
Firsts
Smoked tomato soup, blue cheese popovers
Mason Salad: Mixed Blue Elephant Farm lettuces and herbs, sweet garlic vinaigrette
Fondue salad: BE Farm root vegetables, Ben’s apples, Belgian endive, spiced pecans and chevre fondue
Brick oven flatbread: Our Daily preparation
Pastrami fried chicken wings, house pickles and 1000 island dressing
Cathead biscuits, escargots, garlic cream, parsley salsa and fried egg
Housemade beer cheese, Blue Elephant Farm honey, grilled toasts
Potted pork rillettes, apple mostarda and rye bread toasts
Sandwiches
Classic Patty Melt: grilled onions, house pickles, yellow American and secret sauce, waffle fries
Turkey leg confit on housebaked Texas toast: cornbread mayo, spicy slaw and cranberry compote
Dirty Rice Fritter Po’Boy: Dirty rice fritters on baguette with iceberg, red onion, pickles, crawfish mayo and trinity relish
Entrees
Hearth baked cavatappi: Smoked Brussels sprouts, roasted mushrooms, sage and Cantal
Brick oven roasted market fish of the day: Charred escarole, confit gold potatoes and salsa verde
Shrimp n Grits: Head on gulf prawns, anson mills grits, braised collards, pickled okra and red devil butter
Brick roasted Amish chicken: smoked bacon, pickled white mushrooms, charred leeks and creamy anson mills polenta
Stout braised beef brisket: French soup onions, potatoes aligote and horseradish gremolata
Dessert
Pies and ice cream
Cocktails
Daiquiri: El Dorado 3 Year rum, fresh lime juice, sugar, served up
Rye Buck: Wild Turkey rye whiskey, fresh lemon juice, house ginger syrup, served tall with soda
Mark Twain: Famous Grouse blended scotch, fresh lemon juice, Angostura bitters, served up
Double Cross: Smith and Cross rum, Pierre Ferrand Ambre cognac, Cointreau, fresh lemon and lime juice, served up
Bizzy Izzy Highball: Rye whiskey, Amontillado sherry, fresh lemon and pineapple juice, served tall with soda
Clover Club: Plymouth gin, dolan dry vermouth, fresh lemon juice, house raspberry syrup, egg white, served up
Blues Explosion: Dickle’s No. 12 Tennessee whiskey, fresh grapefruit juice, maple syrup, angostura bitters, served on the rocks
The Fairmount Project: Bluecoat gin, Bonal, Luxardo maraschino, fresh lemon juice, house blackberry syrup, Bitter Truth mole and Fee’s aromatic bitters, served up
Kensington: Buffalo Trace bourbon, Carpano Antica sweet vermouth, orange marmalade, Peychaud’s bitters, served up
Old Fashioned: Grandad 114, demerara sugar, Angostura and Bitter Truth aromatic bitters, served on the rocks
Bobby Burns: Famous Grouse scotch, Carpano Antica sweet vermouth, Benedictine, served up
Boulevardier: Buffalo Trace bourbon, Carpano Antica sweet vermouth, Campari, served on the rocks
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