Outsider Tart Blog

Is it any wonder you miss our blogs?  No.  Not really.

And since we are loathe to disappoint, we deliver this little tidbit.

Please note, there are only 12 seats remaining.    



10 October 2014


Creole Shrimp w/ dos sauces

butternut or achiote salsa

Hawaiian Punch

 No, not the one from a can.  It's a party punch w/ red wine, cointreau, guava, passion fruit


 Seattle Slather

sour cream, vodka, chive, gherkin, caper, orange and

smoked salmon served on Boston brown bread

Charles Smith Kung Fu Girl Rielsing 2013


Beet, Basil and Pumpkin Salad

feta, balsamic mustard vinaigrette

Charles Smith Vino Pinot Grigio 2013


Walla Walla Onion Tart w/ Smoked Trout Remoulade

tarragon, gruyere, lemon, mustard

Charles Smith Boom Boom Syrah 2013


Wild Mushroom Potage w/ White Truffle Oil

leek, garlic, cream

Charles Smith Velvet Devil Merlot 2012


Cauliflower Steak

kale pecan pesto

K Vintners Milbrandt Syrah 2010


Roast Salmon

pinot noir mustard, honey, tarragon

Charles Smith Boom Boom Syrah 2013


Lamb Burger

balsamic onion, pimento, aioli, kale-tomato gratin

K Vintners Northridge Merlot 2011


Sour Cream Cranberry Pie

honey, walnut

Honey Lavender GoatsCheeseCake

blueberry, port

Charles Smith Kung Fu Girl Rielsing 2013 


£65.00 all in


0207 096 1609  info@outsidertart.com

New York City

Posted in News


It is by pure fate we arrive at our next region today, 11 September 2014.

For no reason, we are following the outline of one of our favorite resources which divides America into regions in no particular order. Given we have used this book consistently for the past twelve or so years one would think the logic would reveal itself. It hasn’t.  Not to us, anyway.  As for the timing of our menu switcheroo, that comes down to being distracted by a council-issued to-do list.  You know, the kind that focuses on minutia while over looking the obvious.  The sane.  The rational.  The reasonable.  Example?  Here goes:  a microscopic chip was pointed out on a stair tread.  After staunching the blood flowing from my newly bitten tongue, I opted to investigate the council’s perspective on another issue, namely that of a neighbour who has taken to burning trash in the rear car park.  A fire that is no longer “contained” in a cracked bin, but one that is ignited directly on the pavement.  The goal was to see what, exactly, posed a real risk/danger.  The answer?  The microscopic chip.  Not uncontained flames nor smoke in the midst of an enclosed car park in a densely populated urban area often found in the middle of the day.  Yes.  Of course.  Who am I to determine if that poses any threat to the health and welfare of people or property?  Silly me.  To be fair, we have a rather long to-do list ourselves and some items overlap with the Jobsworth List.  Perhaps we won’t have to divert too many resources to finishing our tasks.  With just the right amount of wind speed and direction, we might be reduced to a pile of cinder in no time.              

So given the convergence of council-induced stress and the time of year, we opt for full-on comfort food with a variety of things one could find at any proper diner.  On any corner.  Anywhere.  Anytime.  Provided you were in New York, that is.  But you’re here.  And so are we.  And we might be able to help.  

The Waldorf
The Last Word – what very New Yorker wants
The Big Apple
The Perfect Manhattan
The Bronx
Brooklyn Cocktail
Egg Cream
Cold Noodles with Sesame Sauce
Karnatzlach or Yiddish Sausage
Turkey Joe on Mac N Cheese Pancake
Blue Plate Turkey Burger on English Muffin
Chicken Parmesan
Tuna Melt
Steak Diane
Brooklyn Duck Meatloaf
Baked Bean Cobbler
Noodle Pudding
Delmonico Potatoes 
Nesselrode Pie
Foster’s Frozen Lime Pie
Blackout Cake

New England

Posted in News


Where it all began (begins anew).

We’re beat.  No bones about it.  We’re beat.  A little over a year of driving around the country, repeat visits, special stops requested here and there driving driving driving cooking cooking cooking tasting researching tweaking and finally finishing our nationwide taste trek.  Whew.  Time to rotate the tires.  Change the oil.  Let the motor cool down.

Many of you have asked what’s next.  Many have asked for do overs for one reason or another.  Many have suggested a “best of” or “top 10” type menu.  We thought there was a tad more research to be done.  Nothing too grand.  Nothing too ambitious.  And certainly nothing esoteric.  It’s food.  It should be enjoyed.  It should be delicious.  It really shouldn’t challenge your mind.  That’s what work is for.  So we opt to put all these thoughts together in one new agenda.

So...herewith...we propose the following...

In very broad strokes which, given this crowd, will no doubt invite debate, America can be divided into 13 regions.  Given said debate, we fully anticipate addendum to this new agenda.  In a mathematic twist of fate, when the 52 weeks of the year are divided by 13 we get the lovely 4 which means every 4 weeks we will be shifting our focus from one region to another.  What we’re hoping is to determine possible similarities amongst the states that make up a region.  In some instances, the state is the region and with good cause.  To achieve the desired results/effects, we refer back to our state-by-state menus to choose the “best of” dishes.  Think of it like a slide show after your aunt’s safari.  Okay.  That dated us.  Maybe think of it like swiping through endless Facebook or Instagram selfies to find the one image that actually means something.  Something worth remembering.  That is if you were alert enough during the experience to actually experience the experience and not experience only the focusing of the camera/smartphone/tablet/hand-held electronic device of whatever kind.  Note to the Poles in the crowd...stay away from the edge.  Too soon?  Sorry.  But it kinda illustrates the point, no?  So to recap...we are dividing the states into regions.  Each region is made up of any number of states or sometimes just the one.  Each regional menu will be made up of the best dishes from our previous jaunts through those states.  We remain open to suggestion.  Open to finding culinary influences from those regions.  Open to discovering something new and delicious.  We leave no pancake unturned in our quest.   Plus we really like to eat so that helps...

To begin our new chapter, we thought it best to start at the beginning, of sorts:  New England.  That would mean Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont.  We will briefly but lavishly re-visit this region come November for Thanksgiving (which began in Massachusetts) so we opt to omit any of those dishes now because we know they are on the menu then.  As mentioned, if any of your favorites do not appear, let us know and we will make amends.  Off we go...


The Expatriot

Blue & Stahmy



Live Free or Die


Connecticut Bulldog

Brass Monkey

Rhode Island Red 

Narragansett Casino


Burlington Sazerac


Before The Fall


New England Crab Cakes

Red Bread

White Bean Fennel Dip

New Haven White Pizza w/ Clams

Maine Lobster Rolls

White Mountain Burger on our Pretzel Roll

Drunken Spare Ribs



Brown Ale Cheddar Bacon Mac

Beer Bread

Vermont Baked Beans

Harvard Beets


Boston Cream Pie

Lemon Mascarpone Cake w/ Pickled Rhubarb




Posted in News


Number 35

The Mountain State


As we pull in for our final stop, we’d like to thank one and all for indulging us in our cross-country odyssey.  We hope you’ve enjoyed it as much as we have and that we haven’t made anyone too car sick nor home sick.  We’d did our utmost to share regional specialties be they truly delicious or just plain odd (Nebraska’s Pretty Party Pretzels anyone?).  Hey, sometimes we were just the messengers.  We’d do it again in a minute.  Okay, maybe in two.       


Haute to Hillbilly as fast as (white) lightening West Virginia is.  One of the most gracious, genteel resorts, The Greenbrier, is nestled in the Allegheny Mountain town of White Sulphur Springs.  It’s even a National Historic Landmark.  Of course you’ll go knee-deep into Appalachia (think duelling banjos) to get there, but that’s how it goes in the Mountain State.  Appropriately, Dolly Parton is singing in the background about her Tennessee Mountain home in the background.  True, its west and a touch south, but if you know anything about her, her story sums up West Virginia, too.  Dirt poor.  Rags to riches.  But not for all.  Sadly it ranks 48th out of 50 for lowest median household income.  But then you get the mucky mucks playing golf at The Greenbrier Classic.  Originally part of Virginia, it seceded from the Confederacy after the Civil War.  One of only two states to do so, the other being Nevada which got the hell out of Utah.  To this day, those from Number 35 will admit to being from Virginia and then begrudgingly give up details only when pressed.  Lovely to look at.  Nice place to visit.  But wouldn’t wanna live there.  Sorry. 


We forego recipes for squirrel and possum (any roadkill, really) and we bypass the fancy schmancy pheasant type recipes as well.  We toyed with Fried Bologna Chili but figured no one would forgive us if we made it.  Not that we would shove it down anyone’s pie hole, mind you.  So we tried to bridge the gap as best we can.  With a nod to all corners of the Mountain State.  For this menu, you will need teeth.  Scraggly beard and corn cob pipe, optional.      



Greenbrier Lemonade

New Moonshine

Moonshine Martini

Blue Moon

Hillbilly Highball

Moonshine Splash



Greenbrier’s Lobster Mashed Potatoes

Pig Skins

Turkey w/ Black Bean Relish (turkey is big in WV, who knew?)

Fried Green Tomato Sandwich

Smothered Chicken on Spoonbread

Logan County Patty Melt on Jalapeno Bread

Hobo Pies

King Ranch Mac n Cheese (this one migrated from Texas)

Honey Coleslaw

Grilled Corn w/ Cheddar Bacon Butter


Blackberry Dumplings w/ Vanilla Ice Cream

© Outsider Tart Bakery, Chiswick, London 2010-12