Omnivore - Good things come in threes

Beignets at Abattoir and sliders at the Shed

We hit the Shed at Glenwood's weekly $3 slider night yesterday and Chef Lance Gummere's latest, one made with barbacoa, was fantastico. I also ordered schnitzel with pear preserves and an Angus burger. And here's a shot, too, of the trio of beignets with maple syrup and crumbled bacon that I ordered at Abattoir. ("Beignet" is French for "donut," just like "abattoir" is French for "slaughterhouse." Yes, there are varieties of beignets. Thus it would be as correct to say, "I got me some donuts at the slaughterhouse after I ate the kidneys.")

(Photos by Cliff Bostock)