The Gallows is situated in the old Sage space, but the dark, warm, bustling interior is a world away from the cold, stark feel of Sage. We started with the bacon caramel mix, which is a generous bowl of popcorn, cheerios, bacon and pretzels coated in caramel. So addictive, a perfect bar snack. Next was the arugula, beet and orange salad. It was a little overdressed but the sweetness of the beets against the sweet-tart oranges was a nice combination.
At the Gallows, you can have the poutine many different ways: simple, vegetarian (mushroom gravy instead of chicken), rabbit confit or out of control (I think this selection changes from night to night). We went with the simple; crispy fries, savory chicken gravy and fresh creamy cheese curds. Delicious! But the star of the meal was the Choucroute Garnie platter. R used to hate getting charcuterie – he felt that we could just go to Russo’s and get a better assortment of cured meats for less money. But this was, hands down, the best charcuterie plate I’ve ever had. There was beef tongue, house made pastrami and a unctuous pork belly, all unbelievably delicious but the house-made sauerkraut stole the show. The cabbage was so tender and flavorful, I wasn’t sure it was actually cabbage. I could have just eaten a giant bowl of the sauerkraut and been really content.
Sadly, dessert was a disappointment. I was stuffed, but Christine wanted something sweet so she ordered the Fluffernutter Foster brulee. It was a layered dessert with peanut butter mousse, banana, and chocolate, topped with Marshmallow Fluff. It was much too sweet. I had one bite and I was done. She lifted the inch-thick fluff layer and ate underneath it.
Food: A- (minus points for dessert)