balanced by creamed greens with herb crumbs, grilled
asparagus and thumbela carrots with Green Goddess. We
were very fortunate to go for the mushrooms which were
all the Chanterelle’s in season.
The beverage program at Hibiscus acknowledges
“the emergence of high quality Texas wines, along with
spirits and cocktails concoctions with local and regional
heritage.” There is a strong contingency of Texas crafted
beers featuring Lakewood Lager and Temptress, Real Ale,
Fireman’s 4 Blonde, Revolver Blood & Honey, Rahr, Pride
of Texas Pale Ale and St. Bernard. The cocktails are uniquely
named just off center, from their original creations. As with
the Chef ’s play on the known caesar salad, that comes out
from the kitchen in an unfamiliar brilliance.
The bar’s cocktail lineup is just as creative and
impressively tasty. The Jaded Mule, Tom Nichol, Pimm’s
Play, Agave & Aperol, Manhattanish, Basil Gimlet,
Martinique Fix, Clover Club, Strawberry Collins and
Brown & Stirred all played well and tasted even better.
The Manhattanish poured with Elijah Craig 12 year
Bourbon, Averna Amaro, Cherry Heering, Apersol and
Orange Bitters is a wonderful far cry from the New York
City staple. The well known Tom Collins is divorced into
a Tom Nichol with Tanquery 10 Gin, Chamomile Syrup
and fresh Citrus while a Strawberry Collins is created with
Bar Hill Gin, Solerno Blood Orange Liquor, fresh lemon,
Muddles Tex