The SHED was a large place that opened in 2013.  It sold cooking/kitchen supplies, take out food, produce, and had a dining area.  Unfortunately the owners, Doug Lipton and Cindy Daniel announced that it would shut its doors Dec. 31, 2018.  They intend to still have an online presence where you can buy things but no more dining opportunities or brick and mortar facitilties, according to several articles I read.  I have no other information about what did happen but decided to share the meal just in case they reopen or you find these folks developing another concept.  The seating area was divided by a service bar and the small space behind the bar had a wall of windows to some patio seating.  On the other side of the bar there were stools and some tables, but they had a lot more shoppers looking over their space.  We were there for lunch and so there was plenty of light due to the windows as well as the general bright lighting a store will tend to have.  There was some background music and the walls around us had shelves containing books, items and lots of jars of vegetables.  The small marble tables were set fairly close and mostly were suitable for 2 people.  The wine list was limited and did include carafes of wine.  

 

Bread did not come with your meal, you ordered it separately.  MHB&B Country Bread came with olive oil and whipped butter.  It was a sour dough variety, dense and moist with lots of air pockets on the interior and a good crisp crust.  The butter was a bit too whipped for me – it loses its flavor but the olive oil was quite fruity and did have a good strong flavor.

 

The Roasted Sibley Squash Soup was made with yogurt, poached quince, vadouvan and bee pollen.  We split the soup and they were nice enough to bring two bowls.  The bowls were presented with the ingredients and then the ‘broth’ was poured over them.  It was thick but not pasty with lots of seasonings.  The quince added a touch of sweetness to the mixture and overall I’d call it pretty good, but I’m glad I split it cause it was heavy.

 

We also split a Tartine of Chicken Liver Paté with mushrooms, onions, mustard seeds and herbs.  The chicken liver flavor was not very diluted with cream or other ingredients, which was fine by me but if you’re not a liver lover or used to more mild preparation it might not be your thing.  The mushrooms and onions added a lot of flavor and it was on the same bread we had ordered earlier, but this was toasted.  It came with a side salad that needed a pinch of salt as did the liver, however there was none on the tables.  In fact the greens in the salad were fairly nice (noted a bit of browning on some pieces) but somehow it came off dull and tasteless, even though it was well dressed.  The paté was improved when mixed with a little extra butter or olive oil.

 

Lastly we split a Confit Liberty Farms Duck Leg with purple barley, blistered Wickson apples, dried spruce and cabbage and cooked in the wood oven.  The oven process gave the duck meat a vivid color.  It was cooked to a fall-off-the-bone tenderness and it was well salted.  The apples were well flavored (I later saw a basket of fresh ones for sale in the store), as was the cabbage that still had lots of texture.  The purple barley was nice and all added to a very colorful plate.  Not sure they needed to put all that in the dish, as it didn’t all blend well but individually it all was nice.

 

We opted to pass on dessert cause we knew a big meal was in store for that evening.