Simple things at Sketch Food and Wine

I was several whiskeys to the good on a recent school night when I found myself propped up against Sketch's salumi bar, canting sharply like a ship taking on water. I asked for the menu, gave it a cursory glance, then pushed it back across the dark, polished wood, slapped...

By Jason Sheehan

June 30, 2009

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I was several whiskeys to the good on a recent school night when I found myself propped up against Sketch's salumi bar, canting sharply like a ship taking on water. I asked for the menu, gave it a cursory glance, then pushed it back across the dark, polished wood, slapped a palm on top and pronounced, "I'll take everything."

If only every meal could start that way. If only every meal could be constructed of nothing more than the best parts of a variety of animals, cut and cured and and laid out on a plate, chased with a bit of cheese, a few snacks and a couple of glasses of Stranahan's on the rocks.

I didn't love everything about every meal at the new Sketch, which Jesse Morreale and Sean Yontz opened in the old First Avenue Hotel building in March, but I did dearly enjoy a good amount. And you can read all about it in this week's Westword.

That's where you'll also find some news about LoHi SteakBar, the Icehouse Tavern and a second Biker Jim cart, as well as my report on a nother visit to Keegan Gerhard's D Bar Desserts. And then, of course, there's some news about me. Did I mention that I have a book coming out this week?

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