Dropped in late on a Saturday night  when only the bar food menu was available. Service got a bit flustered by several large groups all arriving at once, but no big deal. Excellent Sazerac. But mostly I wanted to tell my fellow Brits about the Scotch eggs. These are nothing like the cold, hard, cricket-ball sized lumps of minced meat surrounding a hard-boiled egg that so many of us remember with horror from British Rail station buffets of the 1970s. Instead, these are three tiny, piping hot, deep fried quail's eggs -- and they are superb.
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