Girls who also like to eat and drink bloodies. That’s basically our criteria for lady friends.
Our trip to The Bristol a little while back was result of “Brunch Bunch,” a bi-monthly standing brunch date with pals who are former coworkers. If you recall, the two ladies of this blog were coworkers, not once, but twice.
While we often sort through crazy remixes and over-the-top skewers of meats, cheese and pickled anything, it’s often nice to encounter a bloody mary that doesn’t have to try too hard.
You can taste the handcrafted care that goes into the Bristol Bloody Mary. It’s spicy, thick and tomatoe-y (yeah, we made that a word), and finishes with a citrus tanginess. And for a spot that’s known for meats, the garnish is a simply good skewer of cheese, salami and olive. It’s the kind of bloody that’s not a showstopper but never underwhelms.
Get ready for a shocker: we ordered chilaquiles. Speaking of stealing the show, take notice of the tender, savory braised pork. Simple flavors work well together here with the fried egg, lime and cilantro. And a not a hot mess of soggy tortilla chips.
The other lady of this duo had the slightly healthier polenta with mushrooms and brussels sprouts. It was tasty, but in all honesty, there was so many regrets for not ordering the chilaquiles.
Moral of the story: thumbs up for this solid Bucktown bloody mary. Until next time, friends.
Bristol Bloody Mary, The Bristol: Our rating (scale of 1–5)