Look outside. Snow. Ice. Wind. Despair. You need a spark. Better yet, a full-on flame. So we put our UD Labs Team® on the case, seeking out the most incendiary menu items in town. Without further ado, then, our roster of licensed arsonists and their fiery offerings. Into the blaze...
The Heat: Your vest-adorned barkeep will strike a match and carefully light a flame on the
kiwi slice that precariously floats atop your dangerous mix of rum, Chartreuse, demerara syrup and bitters.
It's not going to keep you warm, but fear not for your intrepid kiwi...
The Heat Index: Low
The Heat: A waiter will appear at your table. He will present a choice cut of beef. He will
gently introduce said beef into a pan with Dijon mustard, Worcestershire sauce, white wine and heavy cream.
Then he will ignite the whole thing. With cognac. Discreetly.
The Heat Index: Medium
The Heat: You'll watch as a fire-wielding server wheels a dessert station to your table and
spoons a simmering mixture of melted butter, sugar and black rum over a sliced banana. Then, another dose of
rum, a tip of the pan and a burst of flame. This is how the French deal with unruly bananas.
The Heat Index: Medium
The Heat: Out of caution, the Rusty Knot left this flaming painted ceramic bowl of liquor
off the menu. They'll coat the bowl with liquor and then light it on fire, before pouring on the slushy
drink of your choice (mojito, Singapore Sling, piña colada) to extinguish all but the middle part of
the flame. Which is kept lit as a tribute to all fire-based foodstuffs around the world.
The Heat Index: High
The Heat: A full rack of Colorado lamb, sliced tableside, then ceremoniously teased out
with cognac flames before being mercifully doused with a port wine sauce.
The Heat Index: High
The Heat: Imported herbs from the South of France, soaked in house-pressed sugar cane
juice, fermented with Artemisia absinthia essence, all ignited on the surface of the bar, before
your eyes in a feat of blue-flamed showmanship.
The Heat Index: Face-Melting
