Things had calmed down considerably by last night, when we stopped in for a last beer -- and learned that chef de cuisine Jorel Pierce had just introduced a few new dishes that day.
Crispy Sweetbreads with Colorado plum-chili sweet and sour sauce are now on the board; we tried these as a special a few weeks ago, when the sweetbreads were lamb, but Pierce says he's leaving the animal non-specific on the menu, so he can just go with whatever's fresh. And speaking of fresh, the menu now features Fall Mushroom Soup and Cast Iron Roasted Vegetables with EPA honey rosemary glaze, for those looking for a respite from the hand-cranked sausages.
But that respite is brief, because Pierce also added Foie Grae by the ounce (at $7 per), as well as an amazing the Seared Muscovy Duck Foie Gras Mini Poutine, with Kennebec fries, kimchi and hoisin ($16).
Pierce promises even more menu changes in early October, when the restaurant will be all of two months old. But in the meantime, so foie, so good.
