{"id":20606,"date":"2018-02-14T10:24:29","date_gmt":"2018-02-14T16:24:29","guid":{"rendered":"http:\/\/www.paulryburn.com\/blog\/?p=20606"},"modified":"2018-02-14T10:24:29","modified_gmt":"2018-02-14T16:24:29","slug":"a-first-visit-to-pontotoc-lounge","status":"publish","type":"post","link":"http:\/\/www.paulryburn.com\/blog\/2018\/02\/14\/a-first-visit-to-pontotoc-lounge\/","title":{"rendered":"A first visit to Pontotoc Lounge"},"content":{"rendered":"

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I got there about 4:30, not long after opening, and was the first one there. This is the kind of place I like – classy and elegant, but not pretentious. Soft jazz was playing on the speakers and they have live jazz later in the evenings on some days.<\/p>\n

They have PBR in 16 ounce cans for $3. I got one with my early dinner, although on a future visit I want to come back and let bartender Cady make me one of Pontotoc’s specialty cocktails. The thing about Daniel’s bars is, he spends quite a bit of time in New York studying the latest cocktail trends, and he brings what he learned back to Memphis and trains his staff. You can always count on getting a good drink at one of his places.<\/p>\n

As for what to eat, the Mississippi Pot Roast Holly blogged about looked amazing, but I wasn’t hungry enough. Therefore, I decided to order two appetizers: The Trout Deviled Eggs and the Alligator Fritters.<\/p>\n

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The trout deviled eggs were delicious – I have loved deviled eggs since I was a child – and I thought getting four of them for $6 was a very good value. The alligator fritters were different from other places I have had alligator in that their consistency was more like that of crab cakes. They came with remoulade sauce and I thoroughly enjoyed them.<\/p>\n

Service was excellent. I bet this place has a great vibe later in the evening when more people are gathered. I will be back.<\/p>\n

PROGRAMMING NOTE: I may take a couple of days off from this blog. I have a technical interview Friday morning with a company I would really love to work for, and I want to spend lots of time preparing. So, if it’s a few days before I’m back with a new post, please forgive me.<\/p>\n","protected":false},"excerpt":{"rendered":"