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Higgins Restaurant
Incredible beer, incredible food, great wine and drinks too. James Beard award-winning restaurant
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Higgins Restaurant Aug 12
Grilled corn and lobster mushroom bruschetta, lillia onions, black sheep ricotta & grilled Santa…
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Higgins Restaurant Aug 12
Yo dads out there! Grilled lamb t bone with sausage or a grilled hanger steak. Or screw that and have salmon!
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Higgins Restaurant Aug 12
All things ducky at 10! Skewers, moussette, spicy wings
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Higgins Restaurant Aug 12
Tamari marinated duck skewers for happy hour tonight at 10
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Higgins Restaurant Aug 9
Tonight start with nicoise, burrata, mussels, and gazpacho. Come with friends and have them all!
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Higgins Restaurant Aug 9
It's summertime! Fire up the grill. Come in for grilled lamb chops and grilled hanger steak! Or, chinook.
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Higgins Restaurant Jul 29
Having a hot time at the festival? Cool off later with any number of beverage options.
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Higgins Restaurant Jul 29
Hmmm...Greg's porchetta or fresh chinook? Two for dinner? Have both!
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Higgins Restaurant Jul 29
Just a perfect market today! Take the family and grab some goodies
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Higgins Restaurant Jul 28
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Higgins Restaurant Jul 28
Come and get beer lovers
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Higgins Restaurant Jul 22
Hungry late? Come for a cold beer and a schnitzel sandwich!
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Higgins Restaurant Jul 22
Salmon tonight with a blackberry cassis sauce! The triple crowns came today! Boutards long may you prosper.
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Higgins Restaurant Jul 19
At long last the nicoise arrives tomorrow!
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Higgins Restaurant Jul 16
Last day to basque in our sunshine! Come for the iberico ham and stay for dessert!
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Higgins Restaurant Jul 14
Viva la basque!
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Higgins Restaurant Jul 13
Iberico ham, grilled salmon, seared halibut, grilled hanger steak! Finish with a vanilla-cinnamon custard with brandied cherries!
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Higgins Restaurant Jul 13
Big mig weekend! Sample Greg's basque recipes in our salute to Miguel indurain!
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Higgins Restaurant Jul 12
Don't miss out on Greg's tribute to basque delights this weekend! Happy birthday Miguel indurain!
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Higgins Restaurant Jul 10
Kakavia seafood stew. Doing it the Wright way.
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