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Travel Diaries: Few Restaurant Recommendations for Prague

June 12, 2017 1 comment

@ Pivovarský klubI recently shared my excitement after spending two weeks in Prague, one of the most beautiful cities on this planet – mostly in pictures. Today I want to share with you some of the dining experiences, just in case if you plan traveling to Prague in the near future.

First, let me give you a “thousand feet view” of Prague’s dining scene and Czech cuisine. Prague is a modern city, so as in any modern city, you will find a mix of different cuisines, and the range of dining style options, from the street food to the beer gardens to the bistro and then the world-class fine dining. Prague is a popular tourist destination so you have to expect to find lots of tourist traps, especially around any historical sites.

Talking about Czech cuisine, the best thing to have in Prague is pork. Pork dishes are done in a number of the ways – smoked pork cold cuts, roasted pork shank and anything in between – I spent quite a bit of time dining together with an international group, and pork dishes always were the most popular and generated the most of the “wow” references. Don’t get me wrong – of course, there is lots more to eat than just pork. The game is big in Prague – venison, ostrich, wild boar – you can easily find all of those on the menu, and all at the reasonable prices. Of course, there is chicken, and the fish dishes would also be worth your attention. If you like pickled vegetables, you might find yourself in heaven – everything I tasted was delicious, not overly vinegary and with an excellent crunch. In a number of restaurants I also saw special vegetarian sections on the menu, however, I don’t think vegetarian cooking is as widespread as it is in the USA.

One more quick note before we talk about the restaurants themselves. English menus are generally available, but not everywhere. In a few cases, we had to wait for someone to come and translate the menu for us. One way to avoid it is by using Google Translate app on your phone, where you can just point it to the text on the menu and get your immediate translation. Download extended dictionary as the basic one might not be enough.

Ahh, sorry, another quick general note. In Prague, you should drink local. The beer is excellent, not matter where and no matter which. Local wines, often made from Austrian and German varieties (Gruner Veltliner, Muller Thurgau, St. Lauren, Portugieser and more), are generally excellent and you should do yourself a favor and try them while in Prague, as many of those wines are simply not available outside of Czech Republic.

Now, let’s eat! Well, I meant let’s talk about the restaurants. Below are the restaurants which I’m happy to recommend – there were definitely a few I was not thrilled about, but I don’t see a point of bringing them up in this post.

Kampa Park
Na Kampe 8b, 118 00 Praha
Ph: +420 296826102
http://www.kampagroup.com/en/

Let me start with one of the best dining experiences of the trip. Kampa Park was the first fine dining establishment in Prague, opened in 1992. The location is superb, right under the Charles Bridge, so you get the great view of the bridge and the river – definitely hard to beat. Make no mistake – the restaurant can be expensive, pretty much on par with fine dining prices, let’s say in New York ($50+ pp lunch) – but of course, it will depend on what you will order.

Good wine list with a good number of local wines. Food is creative European, lots of good options. We had cream of asparagus soup which was sublime, and then the pork cheek which was super tender and flavorful. The service is top class – attentive and helpful. Overall, for a great restaurant experience and the views, I can’t recommend the restaurant high enough – I think it worth the price.

Steak Tartare @ Kampa Park

Steak Tartare @ Kampa Park

Pork Cheeks @ Kampa Park

Terasa U Prince
Staromestské námestí 29, 110 00 Praha-1
Ph: +420 602 462 260
https://www.terasauprince.com/terrace

The restaurant is located on the roof of U Prince hotel. It is notoriously difficult to get in and suggested reservations are two weeks in advance. However, many people manage to talk their way in without any reservations, so you definitely should try your luck.

Most important part of the experience is the view. There is only 1 (one) beer available at the restaurant, and two different wines by the glass (and none of them were Czech), otherwise the drinks menu is extremely expensive. Food is decent, but not amazing. Creme Brulee is supposed to be very good. But again, the views are amazing, so it is worth suffering for one night.

Prague View from Terasa U Prince

Pivovarský Klub
Križíkova 17, Karlín, Praha 8
Ph: +420 222315777
http://www.pivovarskyklub.com

If you like beer, this place is a heaven. As you walk in, you can see the walls all covered in various types of beer. Everything on draft is excellent – I had most of what they offer and all the beers were one better than another. If you don’t want to drink Czech beer, no problems – there is a great offering of Belgium, German, UK, and others. I had 5 AM Saint by the Brewdog, something which is hard to find in the USA, and it was outstanding.

The food is mostly traditional Czech. Good soups, good pickles, cured meats, port, duck. Very reasonable prices. Good location close to the subway station. Definitely recommended.

Arrosto Ristorante
Mikuláše z Husi 1709/9, 140 00 Prague
Ph: +420 241 405 964
arrostoristorante.cz

Located in the close proximity to Vyšehrad which I highly recommend visiting as a tourist attraction – great place, located close to the subway station with the same name (Vyšehrad).

The restaurant is charming, especially the room in the back where the tables stand around the big tree. From the name of the restaurant, you would expect that the food will be an Italian, and it is to some degree, but definitely with the local flair. Good wine list with a number of local wines to select from. We had buffalo mozzarella with cherry tomatoes and then file of sole with pasta – all delicious.

The Bašta Brewery
Sousedský Pivovar Bašta
Táborská 389/49, 140 00 Prague
Ph: +420 602 295 403
ubansethu.cz/en

This is a true neighborhood restaurant for the locals, despite having the menu in English available (also in a close proximity to Vyšehrad). You sit down at the communal table, and beer starts flowing – fresh, tasty, simple, without any cherry or mango flavors. Then the bread arrives, and then whatever you will decide on. The menu is not large but offers many local specialties. Cold frankfurter sausage with pickled onions was excellent. Duck fat with crackles was just spectacular, home pate outstanding, luscious and tasty. Fresh crispy fries are a must when you drink beer, right? And then the smoked pork (pork belly and pork loin) was just an incredible dish in flavor, you could smell smoke before the dish was even landed on the table.

The whole price of feast was $25 for two – I’d say you owe it to yourself to check it out.

Of course it is impossible to fit Prague’s food scene into the one simple blog post – but I still hope my personal recommendations might be useful.

One more note before we part – I also ate at a number of “fast food” places – Chinese, Oriental, Pizza, Creperie – and pretty much everywhere the food was reasonably priced and tasty. However, yes – be aware of the tourist traps.

I hope your travels will take you to Prague and you will get to enjoy this beautiful city! Cheers!

Restaurant Files: Unbound Creativity at Killer B in Norwalk, Connecticut

June 5, 2017 9 comments

Killer B SoNoIf you don’t love bacon, burgers, beer and bourbon, this post is not for you. If you love bacon, burgers, beer and bourbon, but you are hungry – I can’t say this post is not for you, but I highly suggest you will go eat before continuing reading. For the rest of you, folks, let’s have some bacon, burgers, beer and bourbon fun!

More often than not, it is easy to categorize a restaurant. “Fine dining” would easily invoke an image of the white tablecloth with perfectly arranged plates and silverware, and the waitstaff enamored with the bowties. “Burger joint” would bring you an image of maybe the ketchup bottles and simple wooden tables and chairs, and, of course, lots of burgers on the menu. “Bistro” would probably not have a strong mental image associated with the category, but it means “easy and fun place”, for sure to me.

When it comes to Killer B in Norwalk, Connecticut, it is not easy to place it into a specific category. Okay, for sure this is not fine dining establishment, it is not snuffed up like that, and you will definitely feel that when the check will arrive. But it is not a burger joint either  – I feel we need a new category – maybe a “burger bistro”, just to signify that Killer B is simply a place where creativity is unbound. And by the way, the “B” actually stands for “bacon, burgers, beer and bourbon”.

Talking about creative, let’s start with the drinks. Killer B offers a number of interesting cocktails. But maybe “interesting” is just not the right word. Two of the cocktails on the list get smoked right in front of your eyes – right at the table. A small glass box arrives together with your cocktail, the pipe with aromatic chips is lit, and the smoke fills up the box. And you are witnessing all the magic.

I tried a few cocktails – Bourbon Mule (knob creek rye, lime juice, ginger beer) was tasty, not too sweet and with the good balance. Bite The Bulleit (Bulleit bourbon, house made ghost pepper honey, lime juice, orange juice, muddled jalapeños, topped with red bull, maple smoked right at your table) was very good, but not as spicy as I would expect,  seeing the “ghost pepper” to be a part of the ingredients. But the smoke was there, so the cocktail was definitely a treat. Smokin’ B (Jim Beam black bourbon, bittermilk smoked honey sour aromatic bitters, strained over an ice sphere, garnished with a toasted orange slice, smoked right at your table) was, well, smokey, and yes, tasty too, nicely balanced and very cool to look at.

Then the Bacon Flight (flavors: bourbon, butterscotch, fire, honey, orange) arrived, and this is when I realize how the real adult candy should taste like. Thick cut, perfectly crispy, and with tons of flavor – this bacon disappeared in the blink of an eye. Seriously, that bacon was simply something else – if you would have an opportunity, bacon at Killer B is a must experience.

What arrived next was simply amazing – Lazy Man Lobster Mac (3 lbs of lobster, Monterey jack,  cheddar,  served in a lobster shell) – can’t be described using any words other than “super-creative” – and whole lobster shell, filled with mac and cheese and lobster – just wow.

Time for a salad, right? First, we had the Wedge Salad (boston lettuce, diced tomatoes, red onions, bleu cheese crumbles, creamy bleu cheese dressing and signature bacon), fresh and crunchy. The Cheeseburger Salad (mixed greens, burger, tomato, onion, pickles, American cheese, creamy bacon bourbon dressing) – was one of one of the “wow” moments for me – how many times you really wanted the burger but not the bun? Here it is – a salad which tastes like fully composed burger (lettuce, tomatoes, pickles), but without the bun! Another simple, but the wildly creative dish, if you ask me.

We continued with Volcano Potatoes (bacon-wrapped baked potato, onion, sriracha, honey, oozing melted cheese) – very tasty and again, creative – just look at the color of that dish. Beer Cheese & Bacon Nachos (house made potato chips, beer cheese, bacon, salsa fresca, black olives, sour cream) were simply dangerous  – nobody could stop eating this dish until the last tiny morsel disappeared! Bacon-wrapped Fried Mozz (fried bacon wrapped mozzarella, bourbon bacon sauce) was another delicious concoction – who can say no to bacon and melted cheese?

Then we had Bacon Cast Iron Mac and Cheese (candied bourbon bacon, bacon, more bacon) which I’m not sure I can properly represent (I mean how good it was), so let me explain it to you this way. I brought the leftovers of this dish home. My daughter loves mac and cheese (who doesn’t?), but she doesn’t like bacon. As the leftovers didn’t have any visual bacon presence, I decided not to tell her and see her reaction. She starts eating, she is clearly happy, then she turns her head to me and says “it has bacon, right?”. “Yep” was my short answer. She continues “it’s soooo good!”. So yep, that’s how good this mac and cheese was.

Mac'n'Cheese at Killer B

Now, we finally arrived at the burgers! We had an opportunity to try 3 different burgers, each with its own unique presentation and its own taste profile.

Killer B (double-decker pork patty & beef patty seasoned with bourbon & Guinness bourbon candied bacon, LTOP, bourbon bacon mayo, between two bacon grilled cheese sandwiches) was a bit scary to look at – so it definitely accomplished its purpose of bringing a “wow” to the table. But beyond the looks, each component was tasty, by itself and together. The Stinger (jalapeño patty, pepper jack, lettuce, chipotle mayo, jalapeños, sriracha, spicy bacon, chili flake bun) was not too spicy, but what I really enjoyed is the fact that you could taste jalapeño everywhere – so if you like jalapeño, this would be unbeatable. Country Style (open faced, Lettuce Tomato, BBQ sauce, black bean corn salsa, onion rings, corn bread) was also unique, sporting some of the very best onion rings I ever had – crispy and crunchy, overall – an excellent burger.

Killer B Burger

The Stinger Burger at Killer B

Country Style Burger at Killer B Now, I have two questions for you (hoping you are still reading). First, do you think we left without trying the dessert? Second, do you think our dessert didn’t contain any bacon?

No and No!

Our first dessert was Coconut Peanut Butter & Double Trouble Milkshake, which was outstanding, fun to look at, tasty and perfect for sharing. And then (drumroll, please) we had Fried Oreo Cookies with … bacon! Yep, inside of each little roll of goodness, yes, there it was, a bacon. Clear, wild standout – a great finish to the great experience.

There you have it, my friends. I hope you successfully survived this bacon and burger juggernaut, and maybe I even made you crave some. If you are ever in a proximity of Killer B (I use “proximity” loosely here – when you crave something, distance shortens greatly), don’t miss your chance for an unforgettable bacon, burger, beer and bourbon experience. Cheers!

Killer B
80 Washington Street
Norwalk, CT 06854
Ph: 203.853.2326
http://www.killerbsono.com

 

Killer B Menu, Reviews, Photos, Location and Info - Zomato

Evening With Friends

April 22, 2017 8 comments

I confessed it many times, and I’m glad to do it again – one of my most favorite parts of blogging, and essentially the most important one, is people. Interacting with people is the most prized element of any published blog post; meeting fellow bloggers and finding new friends is a huge cherry on top. I don’t know if the wine has any special qualities, but I have a great personal experience with meeting fellow bloggers face to face for the first time and feeling like I knew them for my whole life.

When I got an email from Jim, an author of JvbUncorked blog, offering to get together a few weeks ago, I knew I had to make it work. When I arrived 20 minutes late to Aldo Sohm Wine Bar in midtown in New York, Jim, Lori (a blogger and the winemaker behind Dracaena Wines) and Lori’s friend, Donna, were already there.

Anatoli, Lori and Jim More often than not, when I know what restaurant I’m going to, I like to check the wine list in advance. Aldo Sohm Wine Bar was opened by Aldo Sohm, the Chef Sommelier at Le Bernardine, a world-famous dining destination in New York City. Aldo Sohm is also known for winning numerous Sommelier competitions and was crowned multiple times as “Best Sommelier in Austria”, as well as “Best Sommelier in America” and “Best Sommelier in the World 2008” – you can imagine that the wine list put together by such a wine Pro requires some homework. I don’t know about you but I love and always do my homework, especially if it is connected to wine at least in some way.

In addition a to the substantial wine list, we had another interesting challenge – Donna liked mostly white wines with the nice buttery component to them – but, she was willing to try new wines, which was very helpful, but – the challenge was on.

Being late by 20 minutes had one lucky consequence – the first wine was already chosen and about to be poured by the time I situated myself at the table. We started with 2013 Kuentz-Bas Riesling Cuvée Tradition Alsace ($40) – and it was outstanding. Perfectly bright and intense on the nose, with a whiff of honey and apricot; on the palate, it was live and vibrant, crisp and playful, continuing honey and apricot flavors, supported by clean acidity. An outstanding wine and a great value at a restaurant wine list at $40. Bonus – we got “thumbs up” from Donna – you know how we, wine geeks, feel when someone says about your recommendation “ahh, I like this wine” – the top of the world feeling. Well, kind of, anyway.

As we were pondering at the next wine, it was really hard to decide, especially trying to make everybody happy again. While we were looking at Italian options, feeling “yeah, might be, but really, yeah?”, I took the advantage of my list studying and suggested to try a California Chardonnay. Not just something random, but a very particular Chardonnay – 2012 Sandhi Chardonnay Santa Barbara ($80). Earlier in the year, I had my first experience of Sandhi wines with Sandhi Pinot Noir. Sandhi winery was founded by Rajat Parr, a world-renowned sommelier, a partner at Sandhi winery and one of the founders of IPOB (In Pursuit Of Balance) movement for dialed-down, balanced California wines. The Sandhi Pinot Noir was incredible, which made me really curious about the Chardonnay – and it didn’t disappoint. This 2012 Sandhi Chardonnay had generous, intense, open nose with apples and vanilla, and on the palate, this wine was simply a riot – I experienced similar Chardonnay wines only a few times, mostly from Burgundy, when they get incredible intensity and brightness of golden delicious apples, vanilla and honey, supported by just a hint of butter and clear, vibrant acidity. This was truly a treat. And – yay – we got “thumbs up” from Donna again. Two out of two!

It was the time to move to the reds. While previously looking at the list, I noticed a 2001 Santenay for $77 at the end of the Burgundy section, right after 2001 DRC Romanée St. Vivant for $2650 (need an expense account, anyone got one we can share?). At first I thought there might be a mistake either with the price or a vintage in the online copy (had such experience numerous times), but no – the same Santenay was there on the wine list at the restaurant, for the same $77, so it was not very difficult to convince my partners in crime to go for this wine.

2001 Paul Chapelle 1er Cru Gravière Santenay ($77) was earthy, dry and pretty closed on the nose despite quick decanting. It took the wine a while to start showing some dark fruit, with earthy, minerally notes prevailing at the beginning. I think it took the wine about 45 minutes to give us some dark fruit notes and become a bit brighter. This 16 years old wine still has a lot of life left in it, and it is definitely a food friendly wine. By the way, do you care to guess of Donna liked this wine? Yes, you got that right – no, she didn’t. 2–1.

As our evening was progressing, we got a pleasure of meeting Aldo Sohm in person – he came to our table and introduced himself, so we were able to chat with him for about 10 minutes about all the fun geeky stuff oenophiles enjoy so much – how uneasy it is to find good wines at the good prices, especially when it comes to the Burgundy, with the combination of terrible weather and Burgundy’s love on the upswing around the world. Talking to Aldo was definitely one of the highlights of the evening.

It was getting somewhat late, but the challenge was still in front of us – we managed to score with the white wines for Donna to enjoy, but we had to find the proper red. After going back and force we settled on 2007 La Rioja Alta Viña Ardanza Rioja Reserva ($75). La Rioja Alta doesn’t need much introduction to the wine lovers – one of the very best producers in Rioja, making delicious wine year after year. Of course, this wine was still a baby, but within the reasonable price range, we thought that it would have the best fruit representation, which, again, we were hoping would win Donna’s vote. The wine was every bit as expected – nose of cigar box and vanilla, dense cherries, vanilla and eucalyptus on the palate, touch of sweet oak, full body, noticeable, but well integrated tannins. This was an excellent wine, but … Nope, we didn’t win this one. 2–2. But one super-fun evening.

It was late, and it was the time to go home. But I really hope we are going to do it again. And again. And again. To all the friends – cheers!

Restaurant Files: The Art of Southern Cuisine at Peaches in Norwalk, CT

March 19, 2017 4 comments

Eat Drink Boogie RepeatLet me make a bold claim – Southern Cuisine might be the only authentic cuisine in the United States. Yes, New England got lobster and clam chowder, Maryland got blue crab and crab cakes, but it hardly constitutes a “cuisine”. Even barbeque is more of a cult or a culture if you will, but more often than not, the word “barbeque” would simply associate with the specific method of cooking rather than a cuisine in general.

Say “Southern cuisine”, and immediately the words and images for “shrimp and grits”, “chicken and waffles”, or ‘fried green tomatoes” pop in one’s head. Same as Thai, Japanese, or Mexican, Southern cuisine is something we can easily identify with.

While the Southern cuisine is, of course, better experienced in the South, over the last few years we were lucky here on the East Coast of the USA with a number of restaurants representing the cuisine very well. Today I want to offer you a perfect example – Peaches Restaurant in Norwalk, Connecticut, officially known as Peaches Southern Pub & Juke Joint. Peaches is the newest endeavor of the serial entrepreneur Greer Frederick, who is deeply involved in Connecticut restaurant scene for many years.

I love the rustic decor at Peaches, very homey and calming, but very modern at the same time:

Of course the restaurant visit started at the bar. Spicy Okratini (Oola Aloo Vodka, dirty okra juice, pickled okra) had a nice bite and literally no sweetness, which I really appreciate. Bee’s Knees (Bar Hill gin, fresh lemon, Mad Hatter honey) was made with an artisan Mad Hatter honey, which we also had an opportunity to taste. Again, despite the honey base, the cocktal was perfectly balanced with right amount of acidity and sweetness. Peaches’ Old Fashion (Rittenhouse Rye, Damerara sugar, Angostura bitters, Fee Brothers Peach bitters), was very tasty, but also a bit too generous with alcohol.

Once we got to our tables, the little bowl with various pickles was the very first plate arriving in front of us – not overly sour, quite tasty. Then our first appetizer showed up – Devilled Eggs (beet brined eggs, braised bacon, pickled okra). Definitely a very creative dish, an unexpected color of the eggs, nice touch with the bacon crumble on top, creamy. Devilled eggs are very popular in Russian cuisine, so I’m more accustomed to a different style, but this was still a tasty dish.

The Chopped Kale (charred corn, pickled beets, green goddess dressing, cotija cheese) was one of the best kale salads I ever had. Additional of charred corn worked very well, and creamy dressing was outstanding, very flavorful. The Fried Green Tomatoes (tomato jam, country ham, buttermilk ranch), a timeless Southern classic was excellent as well – great interplay of textures, and I would eat that tomato jam by the bowlful. Our last appetizer, the Country Fair Bacon (funnel cake batter, braised bacon, black pepper maple) was good, but maybe a bit too simple to my taste.

We started our entree round with another Southern classic – Shrimp and Grits (andouille, smoked shrimp broth, pickled okra, heirloom grits) – the grits were creamy and super-flavorful, one of the best ever, and the shrimp had a perfect amount of spice and cooked very well – that was one delicious experience. The Pork Shank (black eyed peas cassoulet, pickled veg, onion jam) was a standout. It was a huge hulk of meat on the bone, marinated for 36 hours and cooked at 275F for 3.5 hours – I can’t even describe how comforting this dish was. The meat was falling apart, and all you needed to do was just to savor ever little bite. Outstanding.

Shrimp and Grits at Peaches

Pork Shank at Peaches

And then there was Bucket O’ Chicken (pickle-brined fried chicken + Nashville style cornbread, coleslaw, collard greens, mac ‘n’ cheese). Do you like properly made Southern style fried chicken? Then get away from the screen and head over to the Peaches right now – that dish was a quintessential Art of Southern Cuisine right on the table. We had both regular and Nashville Hot style – in both cases chicken is brined before cooking, but the Nashville Hot style has the addition of a hot sauce (smoked paprika, brown sugar, cayenne, oil) brushed on after the chicken is fried. It was also served with lots of different side dishes – cole slaw, collard greens, mac ‘n’ cheese and delicious corn bread – every bite of chicken was tender and bristling with flavor. It was also served with apple cider vinegar on a side, which, as Greer explained, is considered a Ketchup of the South. Great experience all in all.

Bucket o'chicken at Peaches

Peaches is not called the “Pub and Juke Joint” for nothing. The restaurant has a second floor with another bar, perfectly suitable for dancing or as an event space, as well as an outdoor patio – definitely the space with a lot of potential.

We finished this outstanding meal in style with Old Fashioned Southern Peach Cobbler (brown sugar peaches, vanilla ice cream) – delicious dessert, candied pecans packed a lot of flavor.

Old Fashioned Peach Cobbler at PeachesI hope that the pictures and my notes explain my point about the Art of Southern Cuisine – this was truly a soulful cooking, and we experienced the tasty food with unmistakable personality – like the familiar face we are always happy to see in the crowd, the Southern Cuisine is something we can now spot anywhere we go.

Hope I didn’t make you too hungry. And if I did – oh well, I’m not going to apologise. Cheers!

Peaches Southern Pub & Juke Joint
7 Wall St
Norwalk, CT 06850
Phone number (203) 831-0399
http://www.peachesnorwalk.com

Peaches Southern Pub & Juke Joint Menu, Reviews, Photos, Location and Info - Zomato

Restaurant Files: Room 112 in Norwalk, CT – Experiencing The Art Of The Cocktail

December 18, 2016 Leave a comment

Room 112 NorwalkI’m very comfortable around alcohol. In the times of utmost political correctness this statement might be taken wrong in so many ways, but yes, I would still say it. Wine, beer, whiskey, tequila and everything in between – I’m not an expert, but I know my way around different types of alcohol in all of its forms. With one exception – cocktails. I have to openly and honestly admit that I’m intimidated by the cocktails.

While I was growing up, even at the age when I could legally drink, a bar and a cocktail where only a theoretical concept for me, something I learned from the books, and from the books alone. It continued that way even after I came to the States. It is quite possible that my first cocktail drink was during my first vacation in Cancun, as it was very simple there – Mojito was one and only name you needed to know.

When I sit at the bar, I’m at loss. Too many ingredients I can’t relate to, the need to measure, numerous failed attempts to make something tasty at home, despite religiously following the recipe. In most cases, the service starts with “What can I get you”, for which I don’t have a ready answer, and usually the menu wouldn’t help. So I end up with the sheepish “something not too sweet, please?”

Of course, the situation is not as dramatic lately, as a majority of the restaurants now offer concise, easy to choose from and often unique selection of the cocktails, which I’m gladly taking advantage of. Still, sitting at the bar is not something I would readily go for.

And then, there is Room 112 in Norwalk, Connecticut, which is The Bar. I remember in many books coming across the word “saloon”, which now seems to be used interchangeably with the “bar”. In the original meaning, saloon seems to be a “large room with the bar”, so this is what the Room 112 is – a large, creatively appointed room with the bar. Actually, it is two rooms with two bars – as few steps down the stairs will lead you to the game room, with another bar. Maybe we should just call it The Lounge.

What you will see below is few of my notes and mostly a collection of the pictures; I hope they will convey the magic of Room 112 at least to a some degree:

I visited Room 112 with the group of bloggers, so I was happy to sit at the bar to get the best view in the house:

Room 112 Norwalk

The cocktails at the Room 112 are not just made  – they are crafted. Thoughtfully selected drinking vessels, the presentation, the meticulous measurement and execution – sitting there at the bar at the Room 112, you are looking at the work of not just a barmen, but an Artist.

Here is Moët Impérial Champagne to start the evening  – just look at that glass:

Look at all the “tools of the trade”:

Room 112

Room 112 Norwalk

And here are the cocktails in the making – I should’ve recorded the video, only I didn’t:

Room 112 Norwalk

Room 112 Norwalk

Room 112 Norwalk

Room 112 Norwalk

Here is the final product – cocktail called Casa De Amor (casa amigo tequila, pavan liqueur, fresh lime juice, orange blossom bitters, dragon fruit, pink peppercorns, fresh rosemary sprig):

Casa de Amor Cocktail Room 112 NorwalkHere are few of the cocktails which I tried. The Pinacita (absolute elyx vodka, koval chrysanthemum & honey liqueur, st elder liqueur, fresh lime juice, serrano peppers, grilled pineapple, pink peppercorns and a campari foam) was not too sweet, nicely balanced (no, this is not an individual glass – it was served for the whole our group to try):

Room 112 NorwalkMy absolute favorites were two cocktails. First, Magic Mule (magic moments lemongrass infused vodka, koval ginger liqueur, fresh lime juice, topped with club soda, ginger root, lime, and mint), which was truly magic. I don’t know what was so special about this cocktail, but it was super-delicious – soft and gentle, but with rich flavor profile, soft notes of fresh ginger with herbs – I simply couldn’t get enough of it, most delicious Mule I ever had, pure magic:

Magic Mule Room 112 NorwalkThe second standout cocktail was  El Nino (Mexican Hot Toddy – azeteca de oro liqueur, koval honey liqueur, fresh lime juice, hot water, dried cranberries and a lemon and orange twist garnish) – it was served warm, in the beautiful sniffer glass, and I would just smell it forever – so much flavor was exuding from this glass, lemon, orange, wow. This is an ultimate cocktail for the cold winter day – grab the glass with two hands, and feel like warmth spreads all over your body:

Room 112 offer food with the help of the farm to table catering company called Harbor Harvest. We didn’t have an opportunity to explore much of the range of the food offerings – only had some antipasti, but they were fresh and tasty:

Here is the peek at the room downstairs:

For the desert I had … yet another drink. I’m sure I mentioned in the prior posts how much I love good Mezcal (close relative of Tequila, but usually a lot smokier). Room 112 offers great selection of Mezcal (and tequila), so I was given an option to try one of my favorites – Del Maguey Mezcal and went with the Del Maguey Vida Mezcal – beautiful smoke over characteristic agave notes with herbal accents. Perfect desert in my book, for sure.

That’s all, my friends – here is your [mostly photo] report on my experience of the Art of the Cocktail. If you are local, or maybe visiting for the holidays – Room 112 should be on your short list.

What was your latest encounter with creative cocktails? Let me know. Cheers!

Room 112
112 Washington St
South Norwalk, CT, 06854
Ph: 203.939.1347
http://room112sono.com/

Room 112 Menu, Reviews, Photos, Location and Info - Zomato

Restaurant Files: MIRO Kitchen in Fairfield, CT – Obey Your Crave

December 4, 2016 Leave a comment

Sign at MIRO KitchenThere are lots and lots of restaurants in Fairfield County in Connecticut (in 2014, Fairfield county had the second highest number of restaurants per capita in the country, don’t think it is any different in 2016). That means that every dining out night has a great number of choices – in case you are craving Italian, Japanese or creative American, may be  French, Thai or Indian. But what if you still want something else, something different? I might have just a place for you – MIRO Kitchen in Fairfield, Connecticut.

The restaurant describes itself as serving “Pacific Rim” cuisine. On the plate, it means a unique blend of flavors, with elements of Southeast Asian cuisines, Hawaiian, Filipino, Cambodian and other influences, bringing the seesaw popular term “Fusion” to the new height – at least in my personal dining experience. MIRO Kitchen serves truly unique and different food, and to deliver that “unique and different” experience, no effort is spared. To give you one example: our dessert course included Filipino ice cream, called Ube, made primarily out of yam (Ube is a Filipino word for yam), which was absolutely spectacular in flavor and texture. There is only one source of this ice cream on the East Coast, in Jersey City (about 70 miles from Fairfield), which means that every week someone have to take a trip there to get that “unique and different” treat – if you have ever driven around New York city, you would agree that it means “going an extra mile” (pun intended).

Just wanted to give you an example – but it’s way too early to talk about dessert, let talk about our whole dining experience from the beginning. Once again, I visited the restaurant with the group of bloggers, so we really had an opportunity to try lots of different dishes MIRO Kitchen offers and experience the full range of Pacific Rim cuisine.

We started with the cocktails, and you know what – I continued with the cocktails throughout the dinner – don’t think I ever had that many delicious, unique cocktails. The cocktail list at MIRO Kitchen is not that large, so I tried almost all of them: Saketini (Vodka, nigori, cucumber) was excellent, not too sweet; Thaigarita (tequila, Thai chili, calamansi) – love the presentation; Old Fashioned Green Tea (Bourbon, citrus, green tea) – outstanding with noticeable bourbon notes, delicious; Cambodian Mule (coconut vodka, sake, kaffir lime, fresh Ginger) – soft and tasty, Weng Weng (white and dark rum, tequila, gin, vodka, st. germaine, tropical fruit juices) – a nod to the famous Long Island Ice tea, not too sweet with tasty pineapple profile; Hala Kahiki (pineapple vodka, amaretto, sake bubbles) – beautiful presentation, tasty and refreshing.

Now, let’s talk food! We started with the selection of Hors D’Oeuvres. Our first dish was Ahi Bruschetta (Tomato, balsamic glaze, avocado) – great flavors, very nice crunch, following up by
Hanger Sushi (Miso glaze, wasabi crema) – this was a standout, both in the presentation (sushi style) and the flavors, with the sauce served on a side.

Our first official course was a soup sampler. What was almost mind boggling is that in Saimin Noodle Soup (pork belly, mushroom, scallion, soft egg), which is a Hawaiian version of Ramen, the pork belly was still crisp. The Curry Noodle Soup (curry, coconut milk, vegetables) was literally heartwarming – I would gladly eat it any day, but it is an ultimate cold winter night treat.

The soup followed by the selection of Tacos – Tako Taco (braised octopus, roasted corn relish) and Duck Taco (Hoisin, cabbage, peanut sauce), both very tasty.

Our Pacific Rim cuisine exploration continued with Togarashi Lobster Mac and Cheese (Japanese seven spice, panko crust, bacon) with a unique, delicious, spicy flavor and then General Tso’s Cauliflower (sweet chili sauce, crispy potatoes), which could be easily my most favorite dish of the day. I love Cauliflower in any form, and in this dish, it was perfectly cooked and the flavor was simply outstanding – couldn’t stop eating it.

Next up were Lo Mein (Chinese wonton noodles, vegetables), very tasty, then Crispy Shrimp & Grits (coconut shrimp, white cheese grits, hot oil) – another wow dish with unique “fusion” blend of spices on the shrimp. We finished our dinner with Macadamia Kalamansi Cod (wasabi sticky rice) which was simply outstanding.

And finally, the dessert! We had a pleasure of sampling three desserts – Malasadas (miso caramel), Banana Bread Pudding and Mansana Turon (apple spring roll), served with the Ube ice cream – all “wow” flavors, a stunning finish to an absolutely delicious meal.

Dessert Sampler at MIRO KitchenWe had an opportunity to thank Eugene Kabilnitsky and Chef Howard McCall for the exquisite meal and ask them a few questions:

Howard McCall and Eugene Kabilnitsky MIRO KitchenThere you have it, my friends – unique and different experience. In the sea of restaurants, MIRO Kitchen is clearly a standout – from crafted cocktails to unique dessert, offering vegan, dairy free and gluten free dishes – something you owe it to yourself to check out. You can thank me later. Cheers!

MIRO Kitchen
1876 Black Rock Turnpike
Fairfield, CT 06825
Ph: (203) 332-0001
http://www.mirokitchen.com/

MIRO Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Restaurant Files: Tavern 489 in Stamford, CT – Come for Food, Stay for Music and Wine

November 19, 2016 2 comments

If I will describe a restaurant as “classy rustic”, would that make sense to you? Can you walk into the restaurant and feel that time and place all of a sudden changed on you? The modern, fast, noisy city disappeared, and instead, you find yourself in the cozy shack up in the woods?

That’s what Tavern 489 does to you. You walk in and instantly taken by the ambiance – no detail of decor is left to a chance – every element is used to create that tavern feel, the rustic ambiance – and it puts you in the right mood.

We visited restaurant back in May, when it was only opened. Eric Monte, a well-known restaurateur in Stamford, CT and an avid wine collector, put together a special dinner menu for us, with all the dishes paired with the different wines.

And not only the wines. Tavern 489 is the only restaurant in Connecticut which serves Moosehead Lager, the beer made at the oldest Canadian brewery (founded in 1867) – and Moosehead Lager was our first pairing of the night.

Before we get to food – yes, of course, there was a cocktail to start the evening. Tavern 489 is located on the street called Glenbrook Road, one of the oldest streets in Stamford – how you can pass on an opportunity to taste the Glenbrook Mule cocktail (which was very tasty)?

Our first dish was Venison Balls (red wine green peppercorn sauce), served with the Moosehead Lager. The balls were nicely spicy, and the beer was working perfectly with the dish. And what I loved the most was the presentation – perfectly fitting for the tavern food.

Next up was Cold Spring tomato Soup, and we also switched to wine to continue our dinner. Our first wine was 2013 Les Costiéres de Pomerols Picpoul de Pinet AOP – touch of honeysuckle on the nose, clean, simple palate, tart. The wine didn’t work with the soup (how many wines do?), despite the fact that the soup was very tasty. But it perfectly complemented Taunton Bay fried oysters (lemon, tamarind, curry, tomato sauce), which were delicious and again, beautifully presented dish – we eat with our eyes first, and the oysters were a pure delight on the plate.

Remember I mentioned music? So the music has a special place at the Tavern 489 – right in front of the house, and it is live. Tavern 489 brings in many musicians, so all you really need is a glass of wine (or a Moosehead Lager), sit down (or stand for that matter), and get carried away:

Music at Tavern 489The food continued with the selection of the burgers – Bison Burger, Blackened Angus Burger w/Blue Cheese and Tavern Burger w/Pesto Truffle – my favorite was the Blackened Burger – great flavor, and of course it is hard to resist a blue cheese topping. With the meat, the new wine showed up – this time red, 2010 Grand Palais Bordeaux Supérieur – typical Bordeaux nose, green bell peppers, supple palate, good balance. This wine perfectly paired with my favorite dish of the evening – Charred octopus (Kidney bean, tomato, shallots, garlic, parsley, pomegranate chimichurri dressing) – this dish had both perfect finess of flavor, and just a rustic, homey, comfort food feel – simply a wow.

Our main course was a true carnivore dream and a masterpiece in the presentation – Dirty Tomahawk steak – bone-in thick ribeye steak (served with Chef Suggestions – potatoes, broccoli rabe, bacon-wrapped asparagus). Definitely a treat, and if you are into the meat, that is your dish. Another wine was served with this dish –  2012 Shooting Star Blue Franc Blaufrankisch Washington State – generous, rich, brooding – delicious wine overall. The wine was unique and different – how often you get to drink wine made in the USA from the Austrian/German grape such as Blaufränkisch? Definitely a treat – and an interesting story on the back label.

And finally – the dessert – very tasty Chocolate Mousse, light and delicious.

chocolate mousse desert at Tavern 489We had an opportunity to thank Eric Monte and his wife Donna and Chef Regis Saget, and of course to ask them questions, which we did:

Eric and Donna Monte Tavern 489

Eric and Donna Monte Tavern 489

Chef Regis Saget Tavern 489This was the end of our evening of delicious food, music, and wine – and I highly recommend that you will head over to the Tavern 489 and check it out for yourselves. You can thank me later. Cheers!

Tavern 489
489 Glenbrook Road
Stamford, CT  06906
Ph: 203-355-0360
http://www.tavern489.com/

 

Tavern 489 Menu, Reviews, Photos, Location and Info - Zomato

Restaurant Files: Tablao in Norwalk, CT – Wine or Cocktail, You Decide

November 12, 2016 2 comments

Translated from Spanish, the word “Tabla” has a few different meanings, but the one of interest for us here is a “board” or a “plank”. If you stop by the recently opened Tablao restaurant in SoNo district or Norwalk, Connecticut, the wooden planks on the walls will definitely attract your attention – and if you are a oenophile, you can’t help but to keep looking for all the familiar and coveted names (uncontrollable drooling will be excused, but please behave):

For sure I was very happy to observe all those wooden boards when I visited the restaurant for the bloggers dinner a few month ago. This time around, I arrived even a bit early, so I had an opportunity to snap a few pictures of decor and ambiance:

Tablao SoNo

Tablao SoNo

Tablao SoNoWhile I love wine, I would never skip the bar – after all, nice cocktail is a nice cocktail, a great way to start the evening. The bar at Tablao didn’t disappoint. To be entirely honest, it even exceeded my expectations, as soon as I saw a bottle of Del Maguey Mezcal. Del Maguey makes absolutely spectacular Mezcal, which is rare and almost impossible to find. If the restaurant carries it, it gives me a good pointer for what to expect.

Tablao offers a nice selection of cocktails and wines by the glass:

Cocktails and Wines by the glass menu Tablao SoNoWe had a few of the cocktails, and the wines were prepared for our dinner in advance. I really liked the cocktail called Charred! (charred Serrano pepper, Chinaco Blanco – another sign of high-class – rare and beautiful tequila, Vida Mezcal, lime, agave, optional egg white) – nice balance, good spicy bite. From the wines, my favorites were 2011 Guimaro Mencia Ribera Sacra which was earthy and showing nice ripe fruit, and 2014 Desierto25 Cabernet Franc Patagonia, Argentina, which was unexpected (Cab Franc from Argentina? wow) and stunning – smooth, balanced, with an excellent fruit profile:

 

While we were mingling, the food started to appear:


Cheese Croquettes were very tasty, with nice amount of spice. Potato Croquettes were my favorite, again, well cooked and very tasty, with good amount of seasoning, and then Grilled Chorizo – who can argue with Chorizo?

The first dish to arrive at the table Charcuteria, which is offered with a very nice selection of meats and cheeses at Tablao:

Our first course consisted of three different Tapas: Brussels Sprouts Salad (Fontina risotto cake, black truffle shavings, truffle olive oil, lemon, parmesan cheese) – memorable presentation, the salad itself was tasty, but the risotto cake was a touch too dense to my taste. Next up was Salmon Tartare (Jalapeños, red onion, ginger, lemon juice served with house-made potato crisps) – nicely made, good flavor and then Calamari a la Plancha (Vinaigrette of vegetables and salad) with a good char on the octopus.

Brussels Sprouts Salad Tablao SoNo

Salmon Tartar Tablao SoNo

Calamari a la Pancha Tablao SoNo

The second course brought in Hanger Steak (Green chimichurri), Asparagus (Parmesan, red pepper vinaigrette, balsamic reduction) and Chorizo Español (figs, beans), all nicely prepared:

And then, of course, showing all the Spanish cooking heritage, the Classic Paella (Chorizo, Chicken, Port, Clams, Mussels, Shrimp). Let me explain how good this paella is: you know how every once in a while you are setting next to the dish, you are full – I mean, completely full – and you still are going “let me just get another bite, just one more, please, I promise” – yes, that was the Paella experience at Tablao.

To finish our night in style, we got the trio of the deserts – Tres-Leches (Dense 3 milk cake), Strawberry Panna Cotta (Served with coconut ice cream) and Housemade Chocolate Tart (Chocolate & Goat Cheese) – all very tasty.

Desert trio Tablao SoNoThat’s all I have for you, my friends. If you are looking for a tasty (and different!) drink, a glass of good wine and a tasty bite of food, Tablao in SoNo can provide them all – with a bonus of a perfect ambiance. Cheers!

Tablao Wine Bar and Restaurant
86 Washington St
Norwalk, CT 06854
Ph: (203) 939-9602
tablaosono.com

Tablao Menu, Reviews, Photos, Location and Info - Zomato

Restaurant Files: TerraSole Restaurant in Ridgefield, CT – Beyond Traditional Italian

November 6, 2016 4 comments

When it comes to the so-called “tableclothed”  restaurants in the USA, Italian restaurants are the most popular category (Italian cuisine is the third most popular overall, as you can’t beat Chinese restaurants, present at least on every other block in our cities and towns). With such a popularity comes a question – how can you differentiate yourself? Every Italian restaurant can serve fried calamari, mozzarella sticks and penne alla vodka – and this is what people want, the traditional comfort food. But you want people to come back to your restaurant, so you want to keep the tradition, but make the dining experience memorable – how can this be done?

Talking about “how”, I have an example for you  – TerraSole Cheese Wine Bar Ristorante in Ridgefield, Connecticut. The restaurant serves food which is unmistakably Italian, with heart and soul, but the word which comes to mind to describe it is elevated – from ingredients and preparation (for instance: 85% of the pasta is made at the restaurant, 15% is imported directly from Italy) to the presentation of all the dishes – I tried my best with the pictures below to give you an idea – the pictures might not do the justice to the food, so you might need to visit restaurant on your own.

I visited TerraSole few month back with the group of bloggers, with the torrential rain pouring outside (was well soaked by reaching inside from the parking), so I forgot to take any interior pictures which I like to start the post with – and thus let me just jump straight to the food. Well, no, the drinks first.

The restaurant offers a nice selection of the cocktails. We started with the cocktail called Chanel #6 (Kettel One vodka, Prosecco, Chambord, Pineapple juice) which was refreshing and not very sweet, something I always appreciate in the cocktail.

The restaurant owner, Pietro Polini, pre-selected the wines for our dinner, which I definitely appreciate. For the white, we had 2015 Cantina Terre del Barolo Roero Arneis, which was excellent, with a nice fuller body and touch of sweetness. I don’t drink Arneis all that often, but this wine was definitely a notch above any other Arneis wines I tried before. For the red, we had a few different wines, and 2015 Vecchie Terre Zensa Primitivo Puglia was my favorite – perfect balance, nice dark roasted berries, espresso, mint – an excellent wine overall (looks like the wine was imported directly from Italy as wine-searcher can’t find it anywhere in the USA).

Now, let’s talk about food. There were lots and lots of food. Imagine that proverbial Italian mother, making sure you will eat well – Pietro Polini played her role, making sure we will fully experience what TerraSole got to offer. Here is my usual warning for this type of posts – if you are hungry, please stop right here, or proceed at your own risk.

I tried to format all the food notes alongside the menu as it was presented to us. But even with such a huge menu, it still didn’t include all the dishes served. We actually started with Charcuterie, which is excellent at the TerraSole restaurant, and features lots of tasty options – I’m including two of the menu excerpts so you will see it for yourself:

I love the idea using cut up corks as a pointers to what we are eating. And everything which was on that Charcuterie board was delicious – creamy La Tur cheese, spectacular Humbold Fog, Duck Prosciutto and every other piece of cheese and meat.

After Charcuterie, the dinner proceeded with the selection of Antipasti:

antipasti
BURRATA CAPRESE
Imported black truffle Burrata, imported Prosciutto San Daniele aged 16 months, organic tomatoes, roasted peppers, shaved Parmigiano Reggiano, shaved black truffle topped with truffle balsamic drizzle

INSALATA DI GRANCHIO
Salad of Alaskan King Crabmeat, red quinoa, fresh Fava beans, avocado, organic multicolored tomatoes

POLPETTE
Sicilian Eggplant & Porcini veggie balls served with San Marzano tomato sauce and shaved Ricotta Salata

From this selection, Burrata was excellent, and I really liked the Polpette, which was unusual and tasty.

Next up – couple of salads:

insalate
INSALATA DI CAVOLETTI
Shaved miniature Brussels sprouts salad tossed with toasted hazelnuts, crispy imported Pancetta in a truffle Parmigiano vinaigrette with Westfield goat cheese croquettes

CESARE
Grilled organic baby artisan romaine heart with creamy Parmigiano dressing, Parmigiano crisp & Grissini

Shaved Brussels sprouts salad had truffle vinaigrette, which translated into an incredible flavor – I didn’t know truffles would work so well with the brussels sprouts. And Caesar salad with grilled Romaine hearts was a pure standout, simply fantastic. I have to honestly admit – I tried to grill so Romaine hearts on my own, and failed – but this is definitely something worth mastering.

This is an Italian dinner, so it is time for pasta!

farinacei
PAGLIA E FIENO CON CARNE MISTE E FUNGHI
Homemade yellow and green fettuccine with mixed braised meats and organic Japanese mini mushrooms

CAVATELLI CON SALSICCIA
Homemade Cavatelli infused with broccoli rabe, baked hot with and sweet sausage and San Marzano tomato sauce topped with whipped Ricotta

PASTA DI GRANO ARSO CAPRESE
Imported Grano Arso pasta made with “burnt” semolina grain, tossed with roasted organic eggplant, San Marzano cherry tomatoes, basil & imported truffle Burrata

Homemade fettuccine dish was nice and light, Cavatelli had an amazing flavor, excellent texture and a bit of the spicy kick – all three dishes were delicious.

And finally the main course – various types of grilled meats, seafood and chicken:

secondi
GRIGLIATA DI CARNE
Platter of grilled meats: lollipop rack of veal, lollipop rack of lamb, sliced skirt steak, duck breast and Luganica sausage, served with Shishito peppers and marble potatoes

GRIGLIATA DI PESCE
Grilled seafood platter: Branzino, head-on Maya prawns, calamari, King salmon, fresh Maine lobster finished with lemon, cold pressed EVOO, local farm vegetables

POLLETTO DELLO CHEF
Panko crusted organic chicken breast wrapped around Prosciutto, wild baby arugula & Truffle Burrata cheese, finished with natural chicken broth over truffle mashed Peruvian potatoes & sautéed baby spinach

Presentation, flavor and overall execution were perfect on all three main dishes – all three were simply a “wow”.

You don’t expect us to leave without the desert, don’t you?

Espresso was perfect (it is generally expected, but often not the case), and profiterole together with the chocolate liquor was a perfect finish for the delicious meal.

I really would like to thank Pietro Polini for the delicious meal. And for all of you, my friends, if you will happen to be any anywhere in a proximity of Ridgefield in Connecticut, and craving a delicious, creative Italian food, TerraSole is definitely the place to visit. Cheers!

TerraSole Ristorante
3 Big Shop Ln
Ridgefield, CT 06877
Ph: (203) 438-5352
http://terrasoleridgefield.com/

Terrasole Ristorante Menu, Reviews, Photos, Location and Info - Zomato

For the Love of Chowder – 2016 Edition

October 9, 2016 9 comments

Last Sunday I had a pleasure of attending the New England Chowdafest 2016 event at Sherwood Island Park in Westport, Connecticut. The weather forecast was really “meh”, and we had an event to attend in the evening, but remembering a successful 2015 experience, I was determined – the weather will not stop me from sampling 40 delicious chowders (and lots more), no way.

While the weather was not great, it was not terrible either – grey sky but no rain was good enough to walk around for 2 hours trying all the different chowders, soups and lots more (ice cream, cheese, or Bigelow teas). Similar to the last year, all attendees were given a spoon, a ballot with the names of all participating restaurants and asked to rate what they taste on the scale from 7 to 10.5 (0.5 increments). Juggling soup cups, pencils and the charts was somewhat challenging, but it didn’t stop anyone from voting.

This year I was a bit smarter and remembered to take a decent picture of the ballot before I placed it in the box – have to say that someone else thought of it before me, as this course of action was suggested on the ballot itself (“take a picture before depositing this ballot in the box”) so people would be able to compare their own vote with the official results.

Few fun facts about the event (taken from the summary event sent out by organizers). During 4 hours of the event:

  • Over 2,000 gallons of chowder, soup and bisque were sampled (I believe it would translate to more than 100,000 samples given)
  • Over 3,000 ice cream cones were scooped by The Farmer’s Cow and almost 30 gallons of their farm fresh chocolate and whole milk was sampled

All these numbers easily translate into the main takeaway – lots of fun at the event.

Obviously, I didn’t try to write down tasting notes, just taste, rate and move on to the next. To give you an idea about happenings at the event, let me share you with you the results of the competition, as well as the picture report from the event. In the pictures, you will see my ballot so you can compare my votes with the official results. There were a number of very tasty chowders, but to be entirely honest, my favorite soup was the cream of mushroom with black truffles – the only soup I gave the 10.5 rating. I also have to mention a number of different chowders presented by the Stop’n’Shop, local supermarket chain – as the sponsors, they couldn’t compete, but their soups were simply delicious, I’m sure they would do great if they would actually enter the competition.

Same as the last year, Pike’s Place out of Seattle, Washington won in the category of New England Clam Chowder. Was it really the best chowder? I don’t think so, I think people were simply intimidated by the huge medal display put out by Pike’s Place. Their chowder was good – but put out for the blind taste, I don’t think it would do equally well. Anyway, New England restaurants should prepare better for the next competition which is already announced for October 1, 2017.

Here are the results:

Classic New England Clam Chowder:
1st: Pike Place Chowder – Seattle WA
2nd: 250 Market – Portsmouth NH
3rd; Take Five Cookery – Hartford CT

Traditional Clam Chowder:
1st: Donahue’s Clam Castle (Rhode Island) – Madison CT
2nd: Dunville’s (Manhattan) – Westport CT
3rd: TIE!
Chef’s Table (Rhode Island) – Fairfield CT
Parallel Post (Manhattan) – Trumbull CT

Creative Chowder:
1st: Our House Bistro – Winooski VT
2nd: Gaffney’s – Saratoga Springs NY
3rd: Smithsonian Cafe & Chowder House – North Hampton MA

Soup/Bisque:
1st: Crab Shell – Stamford CT
2nd: Old Post Tavern – Fairfield CT
3rd: Sam’s American Bistro – Stamford CT

Congratulations to all the winners!

Now I will leave you with pictures (lots of them!) from the event. And next year, make sure to add it to your busy schedule – the event will be definitely worth your time. Cheers!

img_4574

One side of the ballot served as a directory

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And another side was an actual ballot with instructions – empty at the moment

img_4654

This would give you an idea of the weather – no sun, but still nice

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tasting cups with  are getting ready to be carried around (most times, you had to wait in line, but few participants provided this extra touch

Tasting cups with are getting ready to be carried around (most times, you had to wait in line, but few participants provided this extra touch

Love the way some of the stands were decorated:

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img_4593

 

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img_4614

Even with the tasting cups, some of the presentations were clearly a standout:

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This was the top creative chowder winner from Our House Bistro in Vermont – delicious!

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Lots of restaurants offered their recipes/ingredient lists right there:

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The recipe was very intriguing, but in my tasting cups was literally only liquid, no rattlesnake, no turkey – they really have to try better next time

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img_4602Not only their showders won, but their stand desings were a standout –

Our House Bistro from Vermont:

img_4615

img_4616

img_4618and Pike’s Place from Seattle, Washington:

img_4632

see what I mean by intimidation? When people see this array of medals, can they not vote for them?

See what I mean by intimidation? When people see this array of medals, can they not vote for them?

Yes, there was more than just chowder there:

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img_4651I’m done with my barrage of pictures – almost. Here is the ballot with my vote:

img_4641Make sure to mark October 1st, 2017 in your calendars as a fun day. Enjoy your chowder!

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