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Carriage Haus
312 West 3rd Street
Davenport, IA 52801
Scott County
Phone: (563) 322-1162
Fax: unknown
Website: no website on file
Email: no email on file
Hours: unknown
Carriage Haus - About Us
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by Jessica K. on
IF YOU ARE UNDER THE AGE OF 45 AND WANT TO AVOID DANCING WITH SKEEVY OLDER MEN, DON'T GO HERE.  I had read the reviews about it being an older crowd, and unfortunately this was very true.  Not to knock the older salseros, but just wasn't the environment me and my 20-30 something girlfriends were looking for. The one plus was the live band and seeing some very good dancers on the floor.
by Jeremiah Mccabe on
Worst club I've been to in SF. Arrived early one night, and by early, I mean right as the doors opened at 10:30. There's NOBODY there. Our group and I decided to go in anyway, but guess what? First of all, their guestlist is a "paid" guestlist, i.e. you still have to pay cover. Second, I was the only one in our group that wasn't on the guestlist, and they refused to let me in. I mean come on, there's no one inside!!! We finally talked them into letting me in, but I had to pay a ridiculous $20 cover to be the first ones inside the club. WTF! They make all guys tuck in their shirts before entering. What the hell?? So this is supposed to be the new "hot" club in SF, right? Well if it's so hot, why is the damn club full of GUYS? It was literally 80-85% guys inside by 12:30am. I said screw it and bounced on outta there. Other friends went on other weekends and reported a similar experience. Hope this place shuts down.
by Huey Burd on
I have been meaning to get to Parish for ages, ever since Nick Melvin came in to take over the kitchen. I would see the fb updates like housemade porchetta or whole roast hog pickin' and I would say to myself, this time I'm going to go, but something would always come up. Until now... The twitterverse had been abuzz with the news of a new meat in town. I first saw it from Live to Feast,, and was instantly intrigued. I mean who doesn't want to know how Berkshire hogs, fed in the style of Jamón Ibérico de Bellota, taste when served as fresh pork, not ham? Certainly not me, so I drove all the way down to Inman Park in the nasty, cold, rainy weather to get me a plate. Even though I only had one thing on my mind, I couldn't resist trying a few other bites from the menu. I porked out on a savory pork and sweet potato cheesecake with homemade worcestershire sauce, as well as these dreamy little cloud-like parmigiano dumplings sauteed in sage butter and stuffed into a roasted acorn squash. Both were so delicious, I had to ask my fabulous server, Monica, to take them away or I would have eaten every last bite and been too full to eat my pork. Then came the pičce de résistance, the pork. It was beautifully presented on a bed of garlicky mustard greens with a sweet/acidic/clovey sherry reduction on the plate to perfectly complement the rich fatty meat. A golden brown turnip & chestnut gratin sat in its own little Staub saucepan, crowned with perfect buttery bread crumbs. But really, aren't we here for the pork? It's almost indescribable, it's nutty, a little sweet, a little gamey and meltingly tender after its sous vide bath. If I could have somehow grafted a few thousand more tastebuds on my tongue to better appreciate and describe the flavor, I would have done so in a heartbeat. After all that food, I'm sure you are thinking I couldn't possibly have room for dessert, right? Well, I didn't, but I also couldn't miss out on the full experience, so with Monica's input I chose the banana pudding as the best thing to take to go. I had it the next morning for breakfast and thought it was phenomenal, light and full of ripe bananas and the best cookies, these hardly sweet shortbread cookies that were basically like eating a stick of butter. I also want to give a quick nod to the valet, who not only kept me out of the rain by directing me in through the market when I admitted to being a first timer, but remembered my name when I came out and gave me a heads up that my gas light was on, how sweet is that? This easily ranks as the best meal I have had in a restaurant in 2009.
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