925 11 St SE
Dinner Host: Andrew
February 23rd, 2019
All members were present in the “Off-Cut bar” within The Nash restaurant for dinner four of round 5. The restaurant is housed in the old National Hotel (built in 1907) which lends its name. Being Saturday, it was packed and quite loud, perfect for this group. Once seated we kicked off festivities with some local brews. Food began quickly thereafter with crispy potato rolls – served with spicy ranch and salsa verde. These are stuffed with pork shoulder and jalapeno jack and went down very easily. Second up was the Nash Greek salad. Normally I would just ditch the salad, but this one is served with chicken on it, so an exception was made.
The main course consisted of the pork tenderloin, rotisserie chicken and the Wagyu beef (courtesy the local Brant Lake Ranch) along with a few vegetables and mash potatoes. The pork tenderloin was wrapped in whiskey cured pork belly and really packed a punch. The chicken was cooked well but lacked any wow factor. The Wagyu however, lived up to every promise. Super tender and flavorful, left nice and red in the middle.
Up last was one of the better desserts we have had for a Mans Dinner. Each member got a Josper apple tart and a dark chocolate bombe. The apple tart crust was perfect buttery crumble and the cardamom in the chocolate bombe added a surprise sophistication to the dish. Both were a great ending to the meal.
1.All the food was very good.
2. We walked out too easily – should have ordered more food.
3. The staff are amazing. From the time of booking through the meal, well done!
3. Yours truly almost knocked over a table trying to climb over the bench and will now be known as “White Kwesi”