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Deviled Egg Craze
From right to left: Esplette, caviar, truffle and prosciutto, quail confit.
The one item on the menu that keeps me coming back to the Lion's Share is their deviled eggs.
The restaurant sits at the south end of Kettner Boulevard in Downtown's Marina neighborhood. Dark wood paneling, wrought iron furniture, 1920s-style chandeliers hung low, and the trolleys rumbling by outside give the place an old world pub feel.
The eclectic menu offers items such as antelope sliders, frog legs, and rabbit with a price range of $15 to $20. Each cocktail is hand-crafted with a focus on mezcal and tequila and will cost you about $11.
And then there are those deviled eggs — a favorite of mine. I'm grateful that this staple potluck dish has become a craft menu item. The Lion’s Share serves theirs in a platter of four, which will run you $8. The first egg is mixed with Espelette, a dried red pepper from the Basque region, which provides just the right amount of heat without overwhelming the silkiness of the egg. The second egg is topped with a heaping spoonful of caviar, salty and delicious. The third is made with truffle and a hefty piece of prosciutto set on top. The salty flavor of the prosciutto complements the richness of the truffle. Last, a deviled egg and quail confit, sweet and soft to the last bite.
Here's something you might be interested in.
Deviled Egg Craze
Deviled Egg Craze
From right to left: Esplette, caviar, truffle and prosciutto, quail confit.
The one item on the menu that keeps me coming back to the Lion's Share is their deviled eggs.
The restaurant sits at the south end of Kettner Boulevard in Downtown's Marina neighborhood. Dark wood paneling, wrought iron furniture, 1920s-style chandeliers hung low, and the trolleys rumbling by outside give the place an old world pub feel.
The eclectic menu offers items such as antelope sliders, frog legs, and rabbit with a price range of $15 to $20. Each cocktail is hand-crafted with a focus on mezcal and tequila and will cost you about $11.
And then there are those deviled eggs — a favorite of mine. I'm grateful that this staple potluck dish has become a craft menu item. The Lion’s Share serves theirs in a platter of four, which will run you $8. The first egg is mixed with Espelette, a dried red pepper from the Basque region, which provides just the right amount of heat without overwhelming the silkiness of the egg. The second egg is topped with a heaping spoonful of caviar, salty and delicious. The third is made with truffle and a hefty piece of prosciutto set on top. The salty flavor of the prosciutto complements the richness of the truffle. Last, a deviled egg and quail confit, sweet and soft to the last bite.
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