Entirely blaming the incident with the door and my finger for my missed dinner post, but dinner was too interesting to let slip by, so let’s get a move on:
Oh, Ditch Plains. You just can’t decide between West Village chic and Western-style country. And I’m afraid it’s to your detriment.
Decent bottles of wine are served in short tumbler glasses, which probably has something to do with the fact that you can’t order wine by the glass. The menu, too, is seriously incohesive: Classic bistro-y options like tartare, fried calamari, some beautiful-sounding salads, skirt steak, several options of moules frites (left), share the menu with three hot dog “combos” (including this fairly unsavory-looking version topped with mac n’ cheese), chicken wings and oyster shooters. Huh.
On the other hand, the “Pigs in a Ditch” ($12) — Ditch Plains’ grownup riff on that classic combination of biscuit-wrapped mini sausages — was entirely classy, delicious, and disappeared before I could say “iPhone”: You’ll have to just imagine mini sausages wrapped in a puff-pastry blanket, served with homemade ketchup.
Of note, it’s the second time I’ve run into “growup” pigs in a blanket that really work in about as many weeks; the pigs in a blanket ($8) at Walter Foods were totally different, but equally delicious, in that the “pig” bits were thick slices of chorizo sausage inside a flakey, croissant-like pastry, served with a zippy, housemade ketchup. I am totally on board with this trend.
The roasted oysters ($15) — I believe there were six, topped with garlic and parsley butter — were also outstanding, the fries soaked in the chorizo-red onion broth of the mussels the best part of that dish (we ended up just dumping the fries in), which brings me to the $21 taco entree, which is three average, fish, steak or smoked tofu soft tacos.
I’m just … befuddled. For $7 a taco I’d expect something pretty fancy. Think of the possibilities! Instead, in trying to do too much, I think Ditch Plains stretched too far on this one. Which leads me back to my original point: Why put tacos on the menu, to begin with?