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Bz bar and grill

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Photo by Heather Mull. The Turducken Burger is a turkey burger with duck confit, sage aioli, fried egg and arugula.

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Full bar Once, we had very low expectations of bar food. If it was greasy, salty and meaty, it was doing its job, which was, essentially, to support the consumption of the bar's primary commodity: These days, beer-drinkers can be expected to have a sophistication about food, and any new bar had better have Bz bar and grill menu Bz bar and grill, if not actually ambitious, at least shows an awareness of post food trends.

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Bz bar and grill Unfortunately, that frequently means little more than adding a few "updated" dishes to the tired, albeit tasty, trinity of wings, burgers and pizza.

Sure, the website promised "twisted Bz bar and grill but words are cheap. Still, with baseball season approaching and an extra hour of daylight inviting us to stroll along the river, BZ's location was strategically convenient, its promise of better bar food appealing.

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The space, sized for a game-night crowd, could perhaps best be described as "sports bar plus. Ultimately, though, it was the phalanx of flat-screen TVs that dominated the space.

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The menu was a much more intriguing departure from sports-bar convention. In addition to a handful of truly distinctive Bz bar and grill, like turducken burger and pear-and-bleu-cheese pizza, there were many more options that promised real attention to detail, from gremolata in the bleu-cheese dressing to pickled red onions on the Cuban sandwich.

If a good menu is one that offers so many tempting dishes that it's hard to choose, this one met the test. Bz bar and grill sliders made a promising start.

Toasted buns held mounds of shredded, not pulverized, beef that was lightly sauced and tasted mostly of smoke, while sweet caramelized onions and morsels Bz bar and grill tangy bleu cheese rounded out these satisfying little sandwiches. Angelique followed these with a full-size burger that, as far as we know, is unique to BZ: The turkey burger alone would have been excellent, with a robust, meaty texture, plenty of moisture and good if somewhat over-salty seasoning.

But then it was topped with duck confit — salt-cured dark meat that has been slow-cooked in its own rendered fat — and, in case that wasn't rich enough, a fried egg.


A handful of arugula seemed more like a symbolic nod to healthful eating, though in theory its peppery taste should have stood a chance; the flavor of sage aioli, meanwhile, was completely overwhelmed by the decadence of the turducken. Swooning from the turducken, we passed on the marvelous-sounding duck pizza with confit, chevre and arugula and went with the pork-forward "racy swine. Truffle fries were almost delicious, but too much salt and not enough well-browned Bz bar and grill left them merely tasty.

A lemon "aioli" instead was thick like compound butter. Macaroni and cheese — Bz bar and grill upscale four-cheese blend with gemelli pasta, herbs and a toasted panko-crumb topping — was somehow not salty enough, and ultimately bland.

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