This Week at the Herdic House
As the weather heats up and the sun (mostly) shines on, a barbecue Blue Plate to sweeten your Wednesday—smoked and pulled Forks Farm pork, served over southern-style braised summer greens and Liz’s honeyed cornbread. It’s $15 at the House and $17 to go…
And tomorrow, our Happy Hours continue! Join us from 5-7 pm on Thursday evenings at the bar for some cocktail specials—$2 off wines by the glass, $1 off beers by the bottle and a rotating $9 craft cocktail, plus we’ll be making classic Pittsburgh-style salads, with housemade ranch dressing, crisp seasonal veggies, Yukon Gold fries. grated cheddar and grilled tenderloin tips… And this week’s cocktail will be a Cherry Bomb, with local sour cherries, housemade black raspberry liquor, basil…
As the days stretch longer and longer this week, and the alpenglow lasts for what seems like hours, we at the Herdic are feeling that almost irresistible pull to linger outside in the late evening light—dinner shifts later and later, the garden plants we haven’t managed to get in the ground yet stretch with longing toward the lengthening light, and the sounds of people cavorting in the golden light fill the neighborhoods, no matter where you live…and we feel a remarkable urge to celebrate this spectacular season, and the fruits that it brings us.
So that’s what we plan to do this Friday, as the Northern Hemisphere arcs toward the longest day of the year—we’ll be celebrating with a patio bonfire, daisy-chains, solstice resolutions and, naturally, wood-grilled goodness, prepared on the patio by Brooke Styborski, while Liz and the boys solstice it up in the kitchen as well. Book a table on the patio, or swing by for a few drinks, and fashion yourself some new headgear while you set your solstice promises alight on the bonfire. Brooke will be overseeing our solstice rituals, and from the kitchen, we’ll be making…
- Sparkling sunset: summer berry syrup, lavender flowers, fresh lemon juice, cognac and sparkling wine
- Wood-grilled Rhode Island clams and Misty Mountain sausage with white wine, local tomato and garlic
- Edible flower petals, shaved fennel, fresh tomato, parmesan and lemon vinaigrette
- Grilled juniper-rubbed arctic char with a juneberry and sweet onion compote, over herbed cauliflower rice and wilted spinach
- Daisy’s homemade strawberry pie, with whipped cream—get it while you can!