Justus Drugstore and Restaurant

We had the official celebration of our anniversary last night at Justus Drugstore and Restaurant in Smithville. We were both recovering from a rough day that in the end was completely rescued by dinner at this terrific establishment. The location is the sight of the original Justus Drugstore and the bar's centerpiece is the original soda fountain.

When we arrived, we were seated at the bar to wait for our table. I decided to go for what was described as the "elixir du jour" which was blueberry-infused gin with yellow chartreuse, orange bitters, fresh orange juice and fresh lychee. It was an intriguing mix, a nice color and delicious. Keith had the Chocolate Malt which had coffee-infused vodka among other things.

Upon being seated at our table,we were served the Amuse Bouche which was a single homemade potato chip topped with a smoked walleye dip that was to die for. We decided on the Farmer's platter for our appetizer. This has to be one of the most creative starters I've ever had. It featured rabbit terrine including wild persimmon and topped with a wild sumac mustard, crostini topped with gooseberry jam that went well with a creamy chicken pate, homemade waffle chips that I dipped into fried capers as well as olives and prosciutto and pickled vegetables. I was so mesmerized by the pleasant assault on my taste buds I forgot to photograph it.

Dinner for Keith was Pork Two Ways both as pork shoulder and ribeye in an elderberry and sweet vermouth sauce and cauliflower gratin and bok choy. My dinner was Freshwater Striped Bass pan-seared and served with Berkshire bacon and smoked tomato, basil, lemon confit cream and the tastiest risotto cake ever.

The complex ingredients of all the courses had me asking a multitude of questions to our server who expertly answered every one. Everything on the menu is local and extremely fresh and boy, does it show. I was endlessly fascinated with the origins of everything on the menu. This truly constituted a food experience which in many ways I'm always on a search for and have been since childhood.

Dessert for me was a fluffy flourless Chocolate Torte and for Keith a Crepe Napolean with pumpkin custard. The server surprised us with a cordial glass of mulled wine and fresh apple juice "in celebration". It was a classy end to a first-class meal.

Dinner here is sophisticated but not pretentious or hoity-toity. There was not a false note to the entire experience. Chef Justus table-hops to see how everyone is faring and sure enough he came by our table. He told us about how he used to have a restaurant in the South of France and how he came to return to his hometown of Smithville. He went on to say how he was originally a painter and he looks at food as a pallette from which to create. I was surprised to find out the dinner I had was the one that one him the 'Lord of Rice' award. He was surprised to find out I knew about the award. Chef Justus, known for being a chef who promotes sustainability was asked by Food Arts magazine to submit a dish for the first-ever World Rice Conference rice cooking contest. The green onion and bass-infused risotto cake topped with the lemon and tomato confits that I had was his submission and it earned him a trip to the Phillipines and the top award of 'Lord of Rice'.
How cool is that?