The Twisted Tail

By Phyllis Stein-Novack

Add Comment Add Comment | Comments: 4 | Posted Aug. 25, 2011

Share this Story:

The southern-inspired The Twisted Tail, which recently opened in Headhouse Square, serves up a variety of dishes for brunch. lunch and dinner.

Photo by Greg Bezanis

I have always dreamed of going on a road trip to Memphis, home of the blues, barbecue and B.B. King. For me, nothing beats the blues.

I thought The Twisted Tail, a new restaurant at Headhouse Square that once housed Kildare’s, featured barbecue, but the blues are king. 

The dining areas are painted a depressing deep battleship gray, although there is a section with a bit of orange. Edward and I had dinner at the bar and returned for Sunday brunch where we sat at very comfortable light, shiny wood tables and chairs.

The bar is covered in a sticky material that was uncomfortable to the touch. The bartender not only mixed a fine Rob Roy for me and a martini for Edward, but made some recommendations from the menu.

We began dinner with dueling ribs ($12), roasted duck spring rolls ($8) and shared a smoked tomato salad ($10).

The ribs were a cute play on surf and turf. According to the menu, the pork ribs were St. Louis Wuxi Asian and the sea portion was pacu fish, which were both new to us. I have to say the dish was a bit imaginative and tasty. The dipping sauces were not too sweet or spicy.

The duck spring rolls were made with confit and were the usual run-of-the-mill variety. They needed more flavor, but the grilled vegetables and red cabbage were a nice contrast.

We could not detect a smoky flavor in the tomato salad although the vegetables were ripe and bursting with summer flavor. Slightly spicy arugula, baby greens, fragrant cucumber and pickled heirloom peppers were a tasty fillip to the salad.

The bartender helped me to select a glass of beer to go with dinner. She offered a sip of three before I decided on Left Hand Sawtooth ($5.50) from Colorado. It drank well with the daily special, which was pork belly made with Granny Smith apples ($19). I prefer real creamy buttery whipped potatoes but the bartender said “try them, you will love them.” First, my dinner arrived cold. The pork and greens were cold and the mashed potatoes were dreadful and cold. It was whisked away and I received a hot meal. Plain, lumpy mashed potatoes replaced the fancy ones but I still did not like them. The pork on the other hand, was nicely prepared.

Edward’s veal osso bucco brûlée ($22) was a disaster. The entire dish, including the homemade veal ravioli, was cold. The ravioli served in a charred tomato broth tasted like they just had come from the fridge. The veal was gray and lukewarm. 

As our plates were whisked away, Edward noticed an entrée being returned to the kitchen as well. A gentleman, who may have been a manager, apologized and brought us complimentary flat bread ($9) to nosh on as our dinners were remade. It was nice — topped with tomatoes, grilled sausage, some creamy ricotta and oregano. 

Edward sipped a glass of Dotes du Rhone ($10) when he received his new dinner. It was just all right. The veal lacked flavor, but the ravioli were OK.

Sunday brunch began with the homemade breakfast basket of scones, cornbread and sticky buns ($5). They were heated in the oven and came out so downright delicious we could not get enough of them. Soft whipped butter added to the goodness of the scones that were studded with dried cranberries.

The bloody marys ($8) lacked depth and richness in flavor. All I tasted was salt and some horseradish.

Edward loves chocolate chip pancakes ($9). Several buttermilk flapjacks dusted with powdered sugar arrived cold. My three-cheese frittata ($8) was brown and rubbery on the bottom and also was cold. Our food was whisked away again. I asked for a frittata made with cheddar and spinach. On the second try, Edward’s pancakes were not cold, but lukewarm. My frittata was a little hotter, but the cheddar imparted a nasty chalky aftertaste.

At least the American blues kept us from falling too far into the dining blues.

One tip of the toque to The Twisted Tail. SPR

The Twisted Tail

Page: 1 2 |Next
Add to favoritesAdd to Favorites PrintPrint Send to friendSend to Friend


Comments 1 - 4 of 4
Report Violation

1. Jenny said... on Aug 25, 2011 at 12:19PM

“Again, we have the same person (same IP address) posting similar comments under different names. You must really have nothing to do with your time!”

Report Violation

2. pete said... on Aug 25, 2011 at 06:03PM

“That location could be trouble...not enough
foot traffic on weekdays for lunch and
some competition that has been there for
years, and has loyal regulars.

During the college school year it might bring
in rowdy drunken coeds at night but there is
already enough bars in the area.

The food will be too much for tourists to
afford as well not appealing to the person
who wants something with grease and salt,
cheap and quick.

If the economy miraculously gets better
then still this new establishment will have
trouble gaining the loyalty of people in
the surrounding area.

They just opened, so perhaps they can
whittle down their menu in time when
they realize who their real clientele will

Report Violation

3. anon for this one said... on Aug 27, 2011 at 11:58AM

“Jenny-same IP address, I think not. Multiple personality disorder, I think so.”

Report Violation

4. Anonymous said... on Aug 31, 2011 at 02:20PM

“It's a shame you had a poor experience there. I went and tried several cocktails, all specialty, and all with their own flare and distinct flavors.

I also tried the duck spring rolls and agree they are nothing to write home about, standard. Didn't taste much duck, dipping sauce was bland.

However, the lamb sliders were definitely worth going back for!

None of my food was cold either.”


(HTML and URLs prohibited)

Related Content

Laura Catlaw stars in 11th Hour production
By Jess Fuerst

Laura Catlaw grew up in the 1980s, but she knows the songs of the ’50s and ’60s hold a distinctive, American sound.


Blizzard Dream Food

Hungry Pigeon

The Olde Bar

Mustard Greens

Abe Fisher

Butcher and Singer

New Year Trends and Wishes