That time I had a crepe at a bar…

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It’s that time of year!

We soon will start making wine with some of our friends again! How did last year’s wine turn out? Well, we aren’t 100% sure yet. The first wine, a Pinot Noir that was supposed to be ready in three to six months isn’t very good. I’d take Black Box wine over it any day!

No worries, though, I’ve used our first wine to make some tasty mulled wine this winter. And it’ll make a great sangria this summer. You can always make a bad wine good {unless it has gone bad.}.

We’ve tried two of our other batches, a Shiraz and an Amarone, which aren’t quite ready, and we think they still have potential. But what do we know?! The others won’t be ready until October or November. We are having a tough time with all of this waiting!

That is why we went to Midwest Supplies

and picked up a white wine kit this time around!

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Rob refused to do a white wine last summer, but after we tasted one of our friends’ Rieslings, and it was ready in a just a couple months, we decided this might be the one for us to sip this summer while waiting for our reds.

~

But a trip to Midwest Supplies in St. Louis Park also means an opportunity to try a restaurant in the west metro, like we did here. Although, I have been eyeing this little place called Bunny’s right across the street from Midwest…

Bunny’s it was!

My impression before going is that this was kind of a divey sports bar that’s been there for a while. But I was surprised how big this place was when we went inside…
IMG_6448That^^ is only one half of the bar area and there is also regular seating/tables all around. {There’s also a lovely outdoor patio.} So, not so tiny as I’d thought. And Bunny’s Bar & Grill was named Minnesota’s Best Sports Bar this year.

It was almost noon on Saturday. I was happy to sip on a Bloody Mary while Rob was pleased to find one of his favorite local IPAs on tap – Steel Toe Size 7 IPA, which hails from St. Louis Park.

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There tap list appears not to be one that is ever-changing like so many these days. But they do offer two beers of the month and always list them on their website, too.

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The menu is pretty large, and as always, hard for me to make a decision. But why would I not order this?

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Our bartender was not the chatty type; but he was also very busy. He really seemed like he did not want to be working there. That is probably why, when I ordered a bloody mary, he didn’t try to upsell me on the Bunny Mary

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Oh, yes, you get a paper placemat like that^^ at the bar! {Maybe at the tables, too?} Funny thing is, when the food arrived, the runners didn’t even attempt to place the plates on the mats.

Garlic Cheese Bread A 1/2 loaf of grilled French bread brushed with garlic butter, topped with mozzarella cheese & baked. Served with marinara sauce for dipping. 7.95 Add sausage or pepperoni for 1.95

Garlic Cheese Bread – 1/2 loaf of grilled French bread brushed with garlic butter, topped with mozzarella cheese & baked. Served with marinara sauce for dipping – $7.95  Add sausage or pepperoni for $1.95

Rob had ordering remorse once he saw my dish! But I have to say that Garlic Cheese Bread with Sausage was some good bar food. Still, neither of us had a Lunch of Champions that day…

Crespella Black forest ham & melted brie cheese wrapped in a house made crepe, topped with sautéed mushrooms, with an asiago cream sauce & toasted garlic crostini. 9.95

Crespella – Black forest ham & melted brie cheese wrapped in a house made crepe, topped with sautéed mushrooms, with an asiago cream sauce & toasted garlic crostini – $9.95

Rob stole one of my crostini immediately, thinking I had won the food lottery over him this time around. However, don’t let those Garlic Crostini fool you. They look better than they taste. The Garlic Cheese Bread was much better. This crostini, imho, is just a vehicle to get that sauce down the gullet…

… ’cause it was soooo good. There is a crepe under there, but you can hardly tell from the photo because there is so much sauce. It had a little more ham than I like, but I’m strange. Most sandwiches have too high of a meat ratio for me; so it’s just the same for me here. And those mushrooms – so tender and tasty! Maybe I could get less ham, more mushrooms next time? Not that it really matters. It was still way too much food. I just made sure to eat all the mushrooms and leave the crostini behind.

We’ll go to Bunny’s Bar & Grill again if we’re at Midwest Supplies and in a jam for a meal. But we always like to try out other west metro restaurants if we aren’t in too much of a time crunch.

Do you have any recommendations?

What’s your favorite type of crepe – sweet or savory?

Cheers~
Carrie

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One response »

  1. I am trying to think, but I am not sure I’ve ever had a savory crepe?! My Dad went back to culinary school when I was in 8th grade, and I just remember him making crepes suzette every night after dinner for a week! Can’t wait to meet you guys on Monday!!

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