A food writer friend used to talk of weeknight joints: local hangouts Sunday to Thursday, yet come Friday, overcrowded with weekend warriors, stilletto'd 20 somethings, touristas, and neighborhood folks. Some people love a scene. When service, food, and space is compromised, it's not my thing.
Himmarshee Bar & Grille is among my favorite weeknight joints so far. On Monday, I was reminded how much I like the place when it's quieter, as Jimmy the bartender heavy poured me a whiskey,neat, with a beer back. He chatted as I waited for shrimp bruschetta and chef Brandon Whitestone's arugula salad. Dressed with a honey thyme vinaigrette, it's stacked with portabella mushrooms, roasted corn, and Eden Farms bacon. (Yet another example that everything's better with bacon.)
Despite that he's been running Himmarshee's kitchen for just a few months
- after departing from the (now closed) Chef Allen's-
Whitestone has been getting some buzz, so I decided to give him a ring.
Among other things, the chef said he's scripting a more creative,
updated menu, inspired by the impending arrival of a brick oven. When will it be up and running?
Making structural changes to a restaurant while it's open is no small
feat, let alone those necessary to accommodate a giant piece of
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
The chef paused. "As soon as it's ready." Let's hope it's this season.
In the meantime, I look forward to the next meal at Himmarshee, provided it's a weekday.