PRRP installment 12: William Oliver's Publick House

William Oliver's is better known as the whiskey and bacon place! Our friends Glenn and Michelle were in the mood for hot dogs and bacon, so they joined us. This restaurant opened its Lafayette location less than a year ago. Michelle and I had been once before, but it was the first time for G and Glenn. 

It was fairly busy for a Thursday night, but the service was prompt, and the food was good. I tried the Maker's Fruit Cake off the December special cocktails list ($6 each); it was tasty and powerful! Glenn had a Bloody Boar (a bloody Mary with bacon), Michelle tried a Black Bottle (Fort Collins brewery) tripel that she said was good but not very tripel-like, and G had fresh-squeezed lemonade. For dinner, Glenn had the maple bacon bourbon dog; he liked it, but when he found that the bacon element was part of a sauce instead of an actual slab of bacon, he said he would order the bacon dog next time. Fortunately, the bacon in his drink made up for it. Michelle had the bacon dog. I tried the sweet chili pork tacos and was a little startled by the level of sweetness but ended up liking the flavors. G had the shepherd's pie and enjoyed it. 

My favorite thing was the awesome dessert we shared (though I admit that I ate most of it): whiskey bundt cake topped with pecans, bacon-beer-maple-caramel sauce and vanilla bean ice cream (and sprinkled with bacon bits). The cake was very moist but had a crisp edge except where it had soaked up the sauce.

Glenn and Michelle with the drinks: Bloody Boar, Maker's Fruit Cake, and Black Bottle tripel draft beer

Glenn with his maple bourbon bacon dog and coleslaw

Michelle's bacon dog and coleslaw

Sweet chili pork tacos

G's shepherd's pie. I told him he should try this because he loves anything that involves ground meat and mashed potatoes.

The dessert was the real show stopper: whiskey bundt cake topped with pecans, bacon-beer-maple-caramel sauce and vanilla bean ice cream (and bacon crumbles).