Tonight we had the good fortune to find ourselves free for a dinner out. Little G was playing with a friend, and when we tried to retrieve her around dinner time, she was having too much fun to head home. Never ones to look a gift horse in the mouth, we took the opportunity to try a new place (new to us anyway).
Across from our beloved Neal's Deli sits Glasshalfull, a Tapas Bar/Restaurant/Wine Bar/Wine Store. As you can see from the description, there seems to be a bit of an identity crisis, which may have been a reason for our reluctance to try it out. All I can say is that I am sorry that I wasted 17 months in Chapel Hill without dining here.
The restaurant has a great energy and interior space that is open and inviting . Exposed, distressed brick walls and warm lighting give the space an urban vibe that belies the Carrboro location. There's a large patio for outdoor dining in the warmer months.
You Had Me at Pisco Sour
We arrived fairly early, around 6:15, and decided to sit at the bar vs. a table. The bar is large and horseshoe-shaped, with a large granite counter, perfect for spreading out the small plate selections.
The wine list is on the front of the menu, which indicates the seriousness of the owners about beverages. I spotted a J Vineyards rose champagne by the glass and Big G ordered a Girodano prosecco. One of the things I liked about the wine service was that you could order the wine in 3 oz. or 5 oz. pours, giving you the opportunity to taste lots of things.
After settling in with our bubbles, we started to peruse the menu which offered tapas specials, small plates and large plates. Having been treated to delicious dim sum by our neighbors earlier in the day, we were happy to have an assortment of small bites to chose from. Note to self: small bites quickly become big meals if you eat enough of them. More on that later.
Initially, we ordered wild mushroom croquetas and jamon serrano from the tapas special menu. The jamon serrano was silky smooth and porky without being too strong. And how can you go wrong with mushrooms and bechamel coated with breadcrumbs and deep-fried? Answer: you can't. Warm, gooey and delicious about sums it up.
As we were deciding on the next round, I noticed the cocktail selection on the back of the menu. I literally gasped with delight when I saw Pisco Sour on the list. I love this frothy, sweet and sour, ethereal Peruvian concoction. I rarely see it on menus, so I had to have one. Never mind that it probably wasn't an appropriate pairing with the seafood tapas to come. It was delicious. One of the best I've had.
We sampled an intermezzo of tuna lollipops, also part of the tapas menu. The ahi was perfectly seared and crusted with black and white sesame seeds and served with a sherry dipping sauce. The tangy salad of fennel, apple and radish in a mustard dressing was a tart, tasty complement to the delicate flavor of the fish.
And the eat goes on...
OK, here's where the small plates turns into a big feast. Who could resist a trio of mini-Maine lobster rolls. I admit that I am a sucker for small food, but really what evokes summer, in the middle of winter, more than a lobster roll?
Maybe not if you're from Nebraska, but on the eastern seaboard this is a no-brainer. And to go with the lobster, fries of course. With a four-herb seasoning. The fries were the skinny French frites variety, Very well prepared and tasty.
Now at this point, a reasonable person would have stopped. But my neighbor at the bar ordered the cheese plate. I was not in the mood for dessert, but cheese, that's a different story. And to be fair to the restaurant, we had to take a look at the dessert menu. The profiteroles filled with coffee cream caught our eye. They came drizzled with caramel sauce and hazelnuts. Ridiculously good. Many places serve stale pastry with store-bought ice cream, doing a great disservice to one of the great, simple desserts of all time. Not here. Every element was as it should have been, combining into satisfying bites of tender pastry, rich cream, sweet caramel and crunchy nuts.
And the cheese plate featured three selections, Campo de Montalban, a combination of sheep, cow and goat's milk from La Mancha Spain drizzled with local honey; Saint-Andre triple-cream from France with toasted hazelnuts; and Mahon, a cow's milk cheese from Minorca served with quince paste
I liked them all, but loved the contrast between the Mahon and the quince. I sampled the cheese with a Clos Saint Vincent St. Emilion.
Chatting with the bartender at the end of our meal, we learned that the chef is a CIA graduate and studied in Spain with Ferran Adria, the chef associated with the molecular gastronomy movement. And following up with a little research of my own at home, I learned that he is only 25. I think he has a great future ahead of him and hope he's in North Carolina to stay for awhile. Seriously, this is one of the best start-to-finish dining experiences we've had since arriving in Tarheel country. It's a versatile dining experience that you can make your own. Stop by for a quick drink and some tapas, a full dinner, or dessert at the bar.
Glasshalfull
106 Greensboro St.
Carrboro, NC
Revolution's version is constructed like a muffin with a crispy, crumbcake topping and a rich, dense apple filling. 
