It makes all the sense in the world that the corn dog should come in cupcake form, and so it does at the Corked Carrot.
Last Tuesday, we explored the savory side of the menu at the recently opened wine and cupcake bar on South Main.
The Corn Dog Cupcake, pictured at front, is cornbread stuffed with bits of hotdog and topped with Dijon mustard. Pictured at back is the Croque-Madame, which elicited the most oohs and aahs at the table. This is brioche cupped in ham and filled with Gruyere cheese and a poached egg, topped with a Hollandaise sauce.
The Brie and Brown Butter is French bread with brie and apple topped with a caramelized brown butter sauce. This one’s very rich, could be on the dessert menu.
Rounding out the savory menu are the Memphis-style Pulled Pork, a French roll with pork and barbecue sauce; and the very good Beet and Goat Cheese Terrine, beets stuffed with a garlic and onion goat cheese.
According to the website, plans are in the making for more savory cupcakes, including Chicago-style deep-dish, shepherd’s pie, and chicken and waffles.
All savory cupcakes are $5.95, extra with salad.
Corked Carrot hours are Tuesday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-1 a.m.
