A few weeks ago, I taste-tested some dishes the guys at Jing-A Taproom were messing with in the kitchen (see collage above). They included fish and chips (crispy batter, delicate flavors, nice) and beer can chicken with the feet attached (the meat was tender and juicy but I think the bad-ass look of the bird merited a funky dipping sauce or spicy rub). It was all good fun, although Jing-A already has some dependable options like the grilled cheese and the meat and cheese plate.
Anyway, I stopped in this week for Wednesday night chili, also a tasty option, and had a chance to try another experiment: the yet-to-be-named Jing-A mini burger. Now, this is something that should be on the menu. Tender juicy grilled patties topped with bacon, Yunnan water buffalo cheese, rocket, tomato and a tangy “secret sauce”. I temporarily abandoned my chili to mow down those two burgers. Word is the the recipe is being fine-tuned, and will include some funky pickles, which means even more potential for what is already a tasty snack.
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