//nibbles//

Absinthe Brasserie and Bar on Saturday night: loud, brassy, sexy. Skipped the parsnip puree and French onion soup (next time, next time) for the spicy fried chickpeas, warm marinated mixed olives with citrus, toasted garlic and cinnamon and cured meats. Yes to the grilled dayboat scallops, celery root purée, Brussels sprouts, mustard oil, and rosemary salt and yes to the kick the mustard oil gave it all. Buttery, buttery scallops. It was sad to see each one, plump, sliced in half, then gone. Gone! Our lips wet with a little red wine. The night another pleasure in a sea of pleasures.