Monday, August 24, 2009

Bin 555

“It’s small.”

“How small?”

“Tiny. I mean comically tiny. So tiny that I had the urge to take a picture of it next to quarter for scale.”

“Really?! And you just popped it in your mouth?”

“I was dying to. It was just so...cute.”

“How was it?”

“It was over too quickly and made a mess. But those fleeting moments. Oh. My. God.”

“Wow. So is it true – ya know – that it’s not the size of the mini-slider that counts? Is it really ‘the way you mix the sloppy joe’?”

Absolutely – and Bin 555 knows how to mix a sloppy joe. Don’t be discouraged by the diminutive size, as it was merely an inexpensive ($4) prelude to bigger things. Oh, and get your mind out of the gutter.

Bin 555 is in Artisan’s Alley on Bitters road, creating a nice ambiance if you’re a voyeur who likes watching talented artsy-types at work. Perhaps you’re looking for a nice Bed, Bath, and Lingerie Boutique (isn’t everyone?) before you grab some dinner. Or maybe you need to buy some jewelry to set the mood first. In either event you’re covered (or uncovered, depending on what you end up buying).
I didn’t need jewelry to set the mood because I started the evening with a rockin’ tomato bisque and a bottle of chardonnay. The bottle was for the table – I swear. This place is great for relaxing with a bottle of wine, with 55 bottles for 55 dollars. Before you get too excited, I should mention that it’s $55 for each bottle, not all 55. I know…just when you think you’ve found a better deal than two buck chuck, I go and pull the rug out from under you. My apologies.

I followed up the soup with the aforementioned sloppy joe sliders, which were spectacular. The bread was a little mundane, but it was only noticeable when juxtaposed against such a splendid filling.

Now I found myself in a tight spot. I had a heavy lunch and thought I wasn’t hungry – so I figured I would keep it light and stick to an appetizer. Big mistake. Thankfully the rest of the table wasn’t so short-sighted and I had the opportunity to try some tasty pizza, a few pommes frites (delicious despite the pretentious name), and a splendid maple-syrup meatball.

I know, I know…maple syrup and meatballs sounds like an odd combo which begs the question: How was such a dish was conceived? I’m glad you asked so that I can segue into my imaginary explanation.

The chef goes on a bender and joins his buddies at IHOP for the ritualistic after-party meal. In a moment of absent mindedness after ordering a plate of spaghetti (it’s my imaginary situation – let the man order spaghetti!), he instinctively reaches for the syrup and makes a serendipitous mistake which can only be likened to the discovery of penicillin. Even in the chef’s drunken haze, he realized the promise of such a dish and made a mental note to improve upon it the following day – and a legend was born.

The result was quite tasty. The following inevitable coffee and Courvoisier (and s'mores!) led to Mr. Burns impressions and the evening was complete.

Who says engineers don’t have imaginations?

Food: 4.5 Cuy
Service: 4 Cuy
Ambiance: 4.5 Cuy
Value: 4 Cuy

Overall:

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Not sure if you’ve got enough conversation to make it past the first course? Try this place and if things go well – or especially if they don’t – you can always order a second (third?) bottle of wine until the kitchen staff kicks the two of you to the curb.