Every now and then, I am graced with the presence and atmosphere of good people, great food and wonderful libations.  This was definitely the case this past Monday during happy hour at Cuvee Bistro Destin.  From the warm exterior of the building to stepping inside and being greeted by Katie Tyler, assistant manager, I realized that perhaps Michelin star style dining would ensue.  Katie gave me a tour of the restaurant, with its exposed brick and open style kitchen where foodies can lovingly gaze upon the preparation of some really fabulous menu items.

We ended at one of my favorite places, at the bar for happy hour.  Not one to advocate getting totally inebriated, I do have a fine appreciation for an ice cold microbrew, a fine Malbec or Merlot, and on occasion, a martini.  After previewing the martini menu, and a toss up between a chocolate martini and a lemon drop, I settled on the latter.  Jen Teague attended the bar on my behalf, and within minutes whipped up one of the best martinis I have ever tasted.  It rivals my favorite spot in Manchester New Hampshire where I sipped one the night I met and shared laughs with Adam Sandler. 

Now I have two great lemon drop memories.  Although the lemon drop did steal the show for the night... the beef sliders on the appetizer menu were calling my name.  May have to try the fried green tomatoes like Emeril on my next visit (tonight:) but Monday, I was in slider heaven.  The bread, bun whatever you prefer to call it that housed tender juicy beef, fabulous cheese, onions and other goodies was absolutely fabulous!  I could have ordered a loaf of that bread to go. It was sweet, flaky, dense, simply delicious.  Determined to try everything on my plate, I did manage to down a few fries and really yummy homemade ketchup that was for me a tangy cross between ketchup and a marinara.  Have to find out just what spice/herb I tasted.

Tonight, it's on!  I am going back for more... great jazz, great food and to be served whatever dish Chef Tim Creehan would like me to taste.  Hopefully it's the venison and sweet potato mash.  My mouth is watering in anticipation!  Stay tuned... part two, tonight and the finale on Sunday ensue!