I just had dinner at the Halfling Hearth and I am stuffed.
The Halfling Hearth just opened a restaurant in my area. They serve Halfling in a variety of ways. Everything from juicy burgers to succulent baby ribs to deep fried to pit roasted Halfling.
Their juicy Halfling bugers use a ratio of 80% lean and 20% fat. They liberally season the burger with their secret blend of spices then drop the burgers onto a smoking hot griddle. The result is a mouthwatering Halfling burger.
Their baby ribs are hand-rubbed with a secret blend of spices, then pit-smoked for 4 to 6 hours over a smoldering mesquite fire. Then slathered with sauce over an open flame sealing in the flavor with a crispy, caramelized coating.
They soak their cut-up Halfling pieces in buttermilk overnight to tenderize the meat. They remove the pieces and sprinkle salt, pepper, and their secret blend of spices. The pieces are coated with a flour mixture, then an egg mixture, and again back into a seasoned flour mixture. The key to the amazing flavor is they are cooked in rendered Halfling fat. This gives an amazing flavor that is hard to describe. The closest I can come to is fried rabbit.
The pit-roasted Halfling is the star of the show. The meat falls off the bone with a soft, moist consistency. The tasty meat is wonderful with a little of their sweet and spicy sauce.
They say the key to the wonderful taste is they only serve free-ranging Halflings. They don't use cage raised Halflings. All the Halflings are certified organic and antibiotic free.
The Halfling Hearth fills up fast. I recommend making reservations.
I give it five stars.
I hope you appreciate a bit of dark humor.