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Chef Lou Rook's imaginative cooking makes this a castle fit for a king. Specialties such as smoked trout come from Troutdale Farms, but Rook is at his best mixing and matching things such as jumbo lump crab and andouille cakes with chipotle aioli. There's also a wide selection of burgers and sandwiches. The 700-label wine list is a recipient of the Wine Spectator Award of Excellence. ....
Notes: Keep the cheeses cold in the refrigerator until ready to grate them. ⢠Juniper uses Dukeâs mayonnaise for this recipe, which has a distinctive flavor. ⢠Be sure to use smoked paprika for this dish. ⢠Juniper uses Crystal Hot Sauce as the hot sauce. ⢠While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do. ⢠The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe. ⢠The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly. ....