One point in time I would’ve slid my chair up to the buffet and gorged. Thankfully, I’ve matured & my palate has developed over time, for I look forward to an ambrosial array of flavors served with love and care.

This brings me to the enticing combination of small plates & craft cocktails. You’re aware l adore a delectable libation with its depth of flavor & presentation. So it makes sense when pairing small plates. Each bite is packed with flavor & garnished to perfection, as is a finely crafted cocktail. Monk’s Flask is a neighborhood gem and the ideal spot to imbibe on tasty bites while sipping on deliciousness.

It began with the Lion’s Tail made with bourbon, lime, house-made Allspice Dram, simple syrup & Angostura bitters in a coupe glass garnished with a dehydrated lime wheel. My first pairing was the Shrimp and Grits. Served New Orleans style with a Trinity Ragu atop Smoked Gouda Grits; Sweet Cheesus! Plated beautifully, the shrimp had a zing to it, while the smokiness of the grits sent you to the holy land. Flavors from Allspice Dram & Angostura made sense as the citrus from the lime mixed well with the shrimp. Next, the seared tuna with a sweet soy glaze & wasabi mayo. Tuna fails miserably if not cooked right and the chef didn’t miss the mark. The wasabi mayo was ingenious & a superb complement to the dish.

My dessert…an unbelievable Pint of Bacon cured with salt/sugar paired with my second cocktail the Wayfaring Stranger. This southern take on a Manhattan included; bonded bourbon, Cocchi di Torino, Appalachian Fernet, sweet tea syrup, & Burlesque Bitters. Sipping this while nibbling on bacon assured me of why the South is an intricate part of our culinary heritage & why we smuggled booze during Prohibition.

Booze portfolio is astounding & I suggest you taste more from the menu. I loved visiting the Monk’s Flask. They were consummate professionals and flawless.