Home > Bars and Restaurants, CT Bars and Restaurants, Food > Restaurant Files: A Bistronomie Experience, or Brunch at Noir Stamford

Restaurant Files: A Bistronomie Experience, or Brunch at Noir Stamford

No, “Bistronomie” is not defined in Merriam-Webster, not yet anyway, but I expect that you have no problems understanding its meaning – a Gastronomy experience in a Bistro setting, right? It also means that you can eat dessert when you want, but we will talk about it later. Before we continue, I have to give the usual warning – there are lots of food pictures ahead, proceed at your own risk (not sure if “risk” is a right word, but I’m sure you got my point).

Welcome to the recently opened Noir Restaurant in Stamford, Connecticut, which identifies itself as an American Bistronomie. The restaurant looks nice and cozy from the moment you enter, sporting dark quiet decor with interesting paintings on walls – your brain tells you “ha, that looks interesting”, putting you into the right mood, or rather anticipation, for the food to come.

We visited restaurant for Sunday brunch, so what do you typically start your brunch with? Let me rephrase this: when greeted with “what would you like to drink” as you get situated [during brunch], what is the first thing which comes to mind? You might be better than me, but my brain stops at a very pedestrian “mimosa!”. The mimosa was very tasty, but then I actually noticed the cocktail menu – small, but each item on the list looking very intriguing. I had an opportunity to try a number of cocktails and they we all very creative and delicious – and needless to say, visually appealing. I can’t even name a favorite cocktail – well, may be 3 favorites – The Jazzy Latina, The Cabo Mule and The Piscomatico – as I was going from “wow” to “excellent” and back to “wow”.

Our brunch started somewhat traditional with Devilled Eggs (caper aioli, bacon, pimentone) – I love devilled eggs, so I really had to contain myself to behave (meaning: not to move half of the serving dish into my plate), also this was just the beginning of the meal. The dish was very tasty, and as we eat with our eyes first, I can’t help not to commend the presentation.

Our brunch continued – first surprise – with Fresh Fruit with Yogurt. A peculiar side note: few days ago, I read an article suggesting that we eat our fruit all wrong at the end of the meal, which is not right for our digestive system, and instead, we should start our meal with the fresh fruit. I can’t really comment on that, but I can tell you that the fruit was nice, fresh, ripe and tasty.

Next up – Biscuits and Gravy (Homemade buttermilk biscuits, savory sausage gravy). I don’t know even how this works – I don’t have strong cultural connection to the South, where this would be a typical dish – but I love fresh biscuits and savory gravy – this dish was superb. The dish which followed was Pastelon (sweet plantains, seasoned beef, mascarpone cheese), and it even prompted me to do a little research – it appears that “Pastelón is a sweet and salty Puerto Rican version of lasagna or casserole”. I can easily see the similarity with lasagna – the dish had nice layers. I have to also say that it was not overly sweet.

At this point we are in a middle of our meal, and the next up is … remember what I told you before about the Bistronomie? Well, it is not that it is mandatory feature, but yes, we arrived at the dessert in a middle of our meal! First we had Monica’s French Toast (caramelized challah bread, Grand Marnier, browned butter), which was delicious, and it was followed by Banana Foster Griddle Cakes (spiced pancakes, caramelized bananas, praline pecans) which was “please give me a big spoon and everybody leave the room”.

Done with dessert, back to savory! Eggs Benedict, anyone? Isn’t it a classic brunch dish? Yes, I think so. And topped with a little crab? Yes, I know I’m now talking. Crab Eggs Benedict (jumbo lump crab, toast English muffin, hollandaise) – outstanding.

Following an American classic (I always think of Eggs Benedict as a French dish, but it was actually created in the USA) was another Southern specialty – Crispy Chicken and Waffles (home fried crispy chicken, jalapeño maple syrup). I have to tell you that chicken was crispy and tender, and jalapeño maple syrup was simply a stand out. Then we were served Short Rib Hash (slow braised short rib, home fries, fried egg) – isn’t fried egg makes everything look and taste better? I think it does. Overall, this was very tasty dish with one little gripe – the short rib itself was too salty – for sure for my personal taste.

Finishing up on the high note was one last dish, yet another Southern classic – Shrimp and Grits (Cajun Herbed shrimp, creamy grits). While shrimp were perfectly cooked and very tasty, the creamy grits were simply out of this world.

All in all, this was a spectacular meal, and I can’t recommend Noir Bistronomie high enough as location for your next dinner, brunch or simply a place to have a drink at. And before we part, I also would like to thank Chef Francisco Ciciliano who came to speak to us for a few minutes at the end of our food journey.

Chef Francisco Ciciliano Noir Stamford

And of course I have to acknowledge and thank the staff at Noir Stamford for all the wonderful drinks and for taking great care of our group.

So, what do you think about the Bistronomie? Are you going to ask for it now by name? Cheers!

Noir Stamford
225 Summer Street
Stamford CT 06901
Ph: 203.323.2711
https://noirstamford.com/

Hours:
Tuesday thru Thursday 5PM – 10PM
Friday & Saturday 5PM – 11PM
Sunday Brunch 11:30AM – 3PM

Noir Stamford Menu, Reviews, Photos, Location and Info - Zomato

  1. March 11, 2016 at 11:28 am

    I was Hungry before I read, now? Those pictures need a warning sign! Looks delicious!

    • talkavino
      March 12, 2016 at 7:29 am

      Thank you and sorry 🙂 I love good tasty food, but it is possible that I love taking pictures of it even more…

  2. March 14, 2016 at 9:58 am

    I enjoyed your post! And, those deviled eggs look fantastic!! 🙂

    • talkavino
      March 16, 2016 at 10:52 pm

      Thanks Tonya!

  3. March 19, 2016 at 6:39 am

    Superb photos. You even managed to make shrimp and grits look sexy!

    • talkavino
      March 22, 2016 at 1:38 pm

      Thank you Nadia, glad you like the pictures!

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