out and about: sandpiper sneak

montanaro spritz: montanaro bitter, raspberry syrup, prosecco & soda

burgeon hazy

Living close to the shores, our kiddos often have get togethers at the beach or park; and since none of them drives as of yet, it makes a great excuse to sneak into sandpiper for an early dinner/drink situation.

Which is exactly what we did the other week, during a birthday party drop-off.

We started with drinks, and just general chatting with the bartender.

yellowtail aguachile: stonefruit, onion, cilantro, lime

We started with the yellowtail, as you always should. They change it up often, and it never, ever disappoints. This was no exception.

I also got a few oysters (and promptly forgot to take their picture), as this is one of the few places I can get them by the singular… since jamie has given them up since an unfortunate incident at eddie v’s… and i miss sharing a dozen or so on the regular, but I digress.

The oysters were fantastic. As always.

While we were chatting with the bartender, he asked me about my favorite drinks, and offered to make me his take on a summer gimlet.

Gin based, with cucumber, rose water, and egg white. The traditional gimlet of course also has lime and simple syrup. I absolutely loved the additions, and it was the perfect end-of-summer drink for sure. You can bet I’ll be asking for it again, even after summer is over.

slow grilled prime rib

loaded skillet potato

Since we happened to be at sandpiper on a saturday (and y'all know we are never out on the weekend unless it’s a special occasion) and they only serve the prime rib on friday’s and saturdays, and me being a die hard prime rib fan… you know what we were getting next.

I love their prime rib. And the au jus is poured over, and thicker than a typical jus… but not anywhere like a gravy. It’s just the perfect touch.

Add a side of horseradish and you can’t go wrong.

Then add in a skilleted, giant baked potato with all the toppings… yeah, pretty much heaven on multiple plates. They changed up the presentation, since the last time we had it, and the whole potato was cooked in a skillet, creating this amazing crispy crust.

We like to share prime rib, because i prefer the super juicy and red inside, and jamie loves the crispy outer bits. And that way we get to have starters too. Total win.