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The mussel stew, served with cornbread, is sauteed in a green curry-coconut milk sauce.
Patrons may come for the cocktails, but Planter’s House presents a respectable food menu divided into three sections: “Nosh,” “Satiate” and “Indulge.” “Nosh” takes bar munchies to the next level. The poutine is smashed, and fried fingerling potatoes are drenched in rich and chunky red-wine pork gravy, and topped with smoky Gouda. I could have drank the gravy straight from a pint glass. The rarebit is another small dish that pairs perfectly with a night of imbibing. The creamy cheddar and Parmesan dip is infused with Civil Life ESB, giving it a malty, bitter bite. It’s served with housemade pretzels sprinkled with coarse salt and fennel seed.
Keep reading: Cheryl Baehr's review of Planter's House.
Photos by Jennifer Silverberg for the Riverfront Times.
Published on March 25, 2014