A hash always sounds like such a messy thing, a littlebittathis, littlebittathat kind of dish that simultaneously answers two nagging questions: When are we going to eat those leftovers? And what are we having for breakfast?
That's all well and good, but Verdant Tea's hash proved that this deliciously wild beast can actually be quite refined, even technical.
See also: 66: Red Wagon Pizza's Sausage Espagnole
As we described in our review of the Verdant Tea menu: "Thin noodle-shaped pieces of potato are blanched and then gently fried like hash browns, tossed with a generous handful of hoisin-glazed bacon, braised kale, and of course, topped off with the ubiquitous but entirely necessary soft-cooked egg. So delicious."
Indeed. And so we will miss this Chinese hash now that Verdant Tea owner David Duckler has sold his tasting room. Duckler has shifted his focus back exclusively to teas and other sippers, and Verdant Lounge, as it is now called, has overhauled the menu with an Argentinian flair (plus a few Asian- and Italian-influenced dishes thrown in). Sadly, Chinese hash didn't make the cut. We'll be back to find a new favorite soon, or see if we can, ahem, hash it out with the chef.
Correction: An earlier version of this post named Katriel Menendez as the chef at Verdant Lounge. Menendez has since moved on from Verdant and is now training in young cooks at the Salt Cellar in Saint Paul.
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