Last night, Anne and I walked down for the soft launch of Haddingtons on 601 W 6th Street. Wow!

The space is beautiful: English, dark and masculine with little distinctive touches such as Victorian taxidermy and cozy nooks. Chef Zack Northcutt’s gastropub fare is spectacular. We sampled the Grilled Trout, Niman Ranch Pork Chop with Caramelized Apples, Lamb Sandwich, Foie Gras Sausage Link and Panna Cotta for dessert. The wine list is well-selected, unpretentious, and just the right size [I didn’t count, looks like around 100 bottles, though] and Champagne by the glass! The cocktail menu is amazing. I sampled four: the Duck Fat Sazerac, Smoking Jacket, Apple Orchard and the Haddingtons Word. I also sampled a little bit of Bill’s Housemade Ginger Beer, used in his version of the Moscow Mule. Unbelievable! Thank goodness for the walk home.

Thank you Bill Norris, Brian Phillips, Paula Biehler, and Michael Polombo for inviting us. Anne and I greatly appreciated it and enjoyed ourselves thoroughly. You’re already our favorite restaurant in ATX, but just one question remains: Is it Haddington’s or Haddingtons?

The architect of the cocktail list and bar program, Bill Norris, chatting with his old boss, Emmett Fox of FINO / ASTI.

The architect of the wine program, GM Brian Phillips, in addition to his beautiful wine list, he assembled quite the professional floor staff. Nice one.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine