[Photo: Angel Powell]
Highly-anticipated Elliotborough bar-to-be Warehouse cracked open their doors last night for a friends and family trial run. There were high ceilings and beer cocktails and, perhaps most importantly, a rumor that the place might open on Monday.
Chef Eva Keilty, formerly of Ted's Butcherblock, was serving fancy bar food, which meant Memphis-style confit wings and pork rinds with pimento cheese, as promised. The soft opening menu also contained lamb meatballs, deviled eggs topped with fried oysters and a trotter and shrimp spring roll. Over on the sweet side of things, there was French toast, specifically called "vanilla bourbon caramel pudding."
[iPhone shot of the hooch at Warehouse]
For liquids, the bartenders (dressed simply in black, on the off chance anyone cares) were shaking up a few special cocktails, like a shandy, a vodka/berry/ginger drink and a martini with a caper berry at the bottom of their stemless glasses. Of course, there was also wine, local beer, like Westbrook, and all the booze above.
· Chef Eva Keilty on the Menu at Bar-to-Be Warehouse [-ECHS-]
· Get Ready for Soon-to-Be Bar Warehouse [-ECHS-]
· Warehouse [Facebook]