Omnivore - P'cheen debuts new menu

We just had a stunning meal at P'cheen on North Highland Avenue. The restaurant/gastropub debuted a new menu recently and you're going to want to visit soon.

I started with this spicy lamb merguez, a sausage native to North Africa, over three varieties of sauteed mushrooms. Then I had a big bowl of bouillabaise, followed by a banana-and-chocolate dessert. Wayne ordered ceviche and a special of curried chicken and cauliflower.

Prices are very reasonable, although I should warn you that desserts, recited without mention of price, are $10 and pretty clearly meant for two.

I'll have more to say in next week's "Grazing" column, but here's a tip: The restaurant has installed a smoker outside and will be serving barbecue on Mondays, starting this week. The menu, "Mike's Bone Lick BBQ," will include baby back ribs, pulled pork, chipotle-rubbed smoked chicken and short ribs.

According to our server — actually, one of the owners, I believe — the restaurant's sous chef is a barbecue fanatic and will be preparing four regional sauces for the meats, including (yay!) a mustard-based South Carolina one. Meats can be ordered alone or in combo platters with sides like pork-braised collards and jalapeno mac-n-cheese.

Besides the really good food, P'cheen (which is Gaelic for "moonshine") features very smooth music. You can even download some mixes on the website.

(Photo by Cliff Bostock)