Amuses: crisp artichokes and smoked trout roe in lemon aioli, pork belly tot, beet and gorgonzola chip. The Unstrung Harp: Gosling’s rum, crushed limes, fresh ginger syrup, prosecco.

Seven courses + nine drinks = Tenpenny’s Drunken Taste.
My camera had a good afternoon last week.

Summer vegetables: zucchini blossoms, dehydrated fennel, fava beans, caramelized sunchoke soil crumble.

While I love the beauty of pure, unadulterated vegetables,
these took my breath away.

Lagunitas IPA served with Maker’s.

They don’t call it the Drunken Taste for nothing; this is the point of no return.

Pork chop with dandelion greens, paired with a wonderful savory apple pie.

The full review’s here on SENY: Drunken Taste at Tenpenny.