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For The Love of Chowder – 2018 Edition

October 30, 2018 1 comment

Blogging is all (mostly?) about traditions, isn’t it? I’m talking about topics, things or experiences we like to write about. If you blog for a while, you have a number of posts which can be called traditional, as they cover the same subject – yearly, monthly, weekly, daily? (ouch!). For sure it works this way for me – there is a number of experiences I like to talk about on the regular basis – as those experiences take place.

One of such experiences is the Chowdafest, a fall event dedicated to the humble (or not) soup, generally known as Chowder – if you want a bit of an education on what the chowder is, I can offer you the post I wrote after attending my first Chowdafest back in 2015, which provides a few details on the different types of chowders.

The 2018 event took place at around the usual time (Sunday, September 30th), at the usual place – Sherwood Island State Park in Westport, Connecticut. Even the weather was the usual – sunny, bright and not too cold. However, the summer and early fall in New England saw an incredible amount of rain, so the grounds were unusually wet and people had to be careful walking around.

As we entered, all visitors were given a ballot and a pencil, to mark down their favorites. The back side of the ballot had a map of the event, as in addition to all the competitors, there were lots of vendors (sponsors) offering other tasty treats, so one didn’t have to survive on the chowder alone. Cabot Creamery, Harney & Sons Tea, Ocean Spray, Stop & Shop, Polar Beverages, and many others were serving Mexican and Italian food, ice cream, juice, tea, coffee, sparkling water – you had a lot of fun food options beyond chowder.

 

Same as last year, there were 5 categories were participants were competing for the title of “the best” – Classic New England Clam Chowder, Traditional Chowders (Manhattan/Rhode Island’s), Creative Chowder, Soup/Bisque, and Vegetarian. The participating restaurants this year represented states of Connecticut, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, and Washington.

Obviously, I’m not going to give you much of a detailed report here about all the chowders I tasted, so here are my overall impressions:

  • For the 4 years that I’m attending the event, I’m happy with the overall quality and variety. It is not boring and once I get out of the food coma at the end of the event, I’m instantly happy to think about next year’s Chowdafest.
  • The overall level of booth decorations in 2018 was less than in the previous years. Many places would just have a serving station and maybe a recipe. It takes away a bit from the “Fest[ival]” experience. Hopefully, in 2019, we can go back to more festive booth settings.
  • A few vendors run out of chowder/soup in the middle of the day. I saw one just pack up and leave, and another one saying “more soup is coming in 30 minutes” – not good for visitors, and really a bad plan for competitors – you can’t win by serving only half of the visitors.
  • I’m still puzzled how Pike’s Place from Seattle always wins the New England Clam Chowder category – I think it is a combination of service – they carry their chowder around so people don’t have to wait in line, and intimidation – they display all their trophies from the past years, and people automatically think “ahh, they must be the best with so many awards” (works the same way as multiple medal pictures on the wine bottles). To me, their chowder is not bad, but for instance, I preferred the one from 250 Market far more than Pike’s Place. Oh well, the people have spoken…
  • I’m happy that at least in one category – Vegetarian – my top choice matched the people’s choice. Truffle Mushroom Bisque from Old Post Tavern in Fairfield, CT was delicious, and it won the category.
  • I’m also happy that Drunkin Pumpkin Seafood Chowder from Our House Bistro in Winooski VT took the top spot in Creative Chowder category – their soups are always good, the presentation is excellent with lots of “self-serve” condiments, and the booth is always a pleasure to look at.
  • For the first time, I saw the competition trophies. At first, I didn’t understand the collection of the old ship memorabilia in a middle of the field – until the later when I saw the plaques and realized that those were actually the trophies.
  • Believe it or not, but in the Chowdafest 2018, my favorite soup was not really a chowder at all – it was a Curried Chicken Chowder from Hale & Hearty from Boston, MA – the only soup I gave the top 10.5 rating.

Here is the list of winners in the 5 categories we mentioned before (Classic New England Clam Chowder, Traditional Chowders (Manhattan/Rhode Island’s), Creative Chowder, Soup/Bisque, Vegetarian). For the more detailed list, which includes 2nd and 3rd place winners, please use this link.

Pike Place Chowder
Our House Bistro
Geronimo Tequila Bar & Southwest Grill
Dunville’s
Old Post Tavern

As usual, let me leave you with a copy of my ballot – just to prove that I take the Chowdafest competition very seriously 🙂

You can already mark your calendars for Sunday, October 6th, 2019 – the 12th annual Chowdafest competition.

Before we part, you might want to check out Chowdafest’s sister event – the Great Mac & Chili Challenge, taking place this Sunday, November 4th at 11 AM at the same Sherwood Island State Park in Westport, CT. The weather should be great! Cheers!

Restaurant Files: Smoke, Fire, and Spice, and Everything is Nice – at Bobby Q’s in Norwalk, Connecticut

September 24, 2018 6 comments

Bobby Qs Cue & CoI love food – well, of course, this is not a secret. Let me refine that. I love good food. That would be a much more precise statement (duh, who doesn’t). Same as with the wine, where I can never name my favorite grape or wine, I can’t tell you what my favorite food is. Except for that one type – good food. Good food is what I love – will it be sushi, steak or vegan burger – as long as the food is tasty, it will be my favorite food of the moment.

And then there is barbecue. Is that my most favorite food? No, it is not – this is why I gave you the opening statement. But, nevertheless, I really appreciate good, tasty, smoky, spicy food. The barbecue (or BBQ, as it is often abbreviated) might be the only authentic American cuisine – okay, the Southern cuisine is, but BBQ is indelibly a quintessence of Southern cooking – whether it is Texas, Tennessee, Kansas, Georgia, or Alabama – the BBQ there is “it”. And on the East Coast of the US? Well, BBQ is popular, and many restaurants say that they do it – only to fail the actual taste test. This is why the visit to Bobby Q’s in Norwalk, Connecticut was so vibrantly refreshing.

Bobby Q’s restaurant had been around since 2004 – however, located in Westport, just a next town over from Norwalk. It won numerous accolades of “Best in Connecticut”, “Best in Fairfield County” and many other “bests”. But in 2016, the building it was in was sold, and the restaurant had to find a new home – which it did at the Waypointe District in downtown Norwalk, where it opened its doors last year.

Before we talk about food (have you had dinner yet? take a moment, go eat something first, will you?), let’s talk about the drinks. The drinks menu is heavily focused on the whiskey and bourbon (that’s what BBQ is typically calling for, right?), but also includes a good number of cocktails. I had Smoking Gun (Bulleit Bourbon, maple, black walnut & creole bitters, hickory smoke), which was tasty and very potent, first. Then I continued with Bramble On (Buffalo Trace, maple, lemon, blackberries, lime & rosemary) which was not too sweet (my pet peeve – don’t like sweet cocktails) and very refreshing. There is a limited number of wines on the drinks menu, but we decided to stay only with the cocktails for the evening.

Bobby Qs Austin City Limits Flatbread

We started our dinner with Spicy Brisket Hand Pie (Guacamole, chipotle aioli, empanada crust) – very tasty, and then Bobby Q’s Classic BBQ Nachos (crispy tortilla chips, pulled pork from the pit, jack and cheddar cheese), served in the ‘Q It Up Version (pit beans, sour cream, guacamole, house pickled jalapeño) – I love nachos, and I love loaded nachos even more – so this was Super-Loaded nachos dish, absolutely delicious (healthy? of course not!), with perfectly cooked pulled pork, perfectly flavorful, with pickled jalapeños, just yum. Wood-kissed Wings (Korean BBQ, Nashville Hot) were outstanding. Nashville Hot were my favorite, as I really appreciate the dry rub on the wings, and these were superb, with a good, but the very controlled amount of heat, and a perfect amount of smoke. Austin City Limits Flatbread (brisket, roasted poblano peppers, caramelized onion, gruyere, Big Rack Bold BBQ drizzle) finished our introductory course and was also very tasty.

Next, we had a Vegan/Vegetarian BBQ Sandwich (Jackfruit, coleslaw). I heard that cooked Jackfruit has the texture similar to the pulled pork – this was definitely the case here. Without cole slaw, this sandwich can be served as vegan, and the addition of coleslaw makes it vegetarian. Cue’bano Sandwich (pulled pork, smoked turkey, Swiss, pickles, caramelized onions with Carolina Mustard sauce, grilled sourdough) and The Colonel Sandwich (Fried chicken, pickles, jalapeno-bleu cheese slaw, hot sauce, bun) were both excellent. The Cue & Co Burger (Pimento cheese, tomato, arugula, bacon jam) was served with Fire Fries (Ghost Chili dust, Basin’ BBQ, jalapenos, habanero, chipotle mayo), which was one of my favorite dishes of the evening. The Fire Fries looked quite innocent, and at first, they even tasted like that. A few seconds later, the fire started – these fries are not called Fire Fries for nothing – 15 seconds later, the whole mouth was on fire, albeit delicious.

And now, the time has come for the main attraction – BBQ platter (house pickles), which included Beef Brisket, Beef Burnt Ends, St. Louis Ribs, Texas Pork Sausage, served with the sides of Mac & Cheese (sharp cheddar, smoked gouda), Yankee Corn Bread (maple bacon butter) and Pit Beans (molasses, burnt ends, finished in the pit) – I don’t even know where to start. Yankee corn bread – superb, Pit Beans – outstanding, with a delicious amount of smoke and excellent addition of meat. Brisket was tender, juicy and perfectly smoked. The ribs had dry rub and were excellent, burnt ends – in general, one of my all-time favorite BBQ foods, and this rendition didn’t disappoint at all; sausage was flavorful and had the perfect texture. Simply a great smoked food extravaganza.

Bobby Qs Bacon-laced Ice Cream Sandwich

Do you think we left without having a dessert? Think again! The Apple Cider Doughnuts (Vanilla Anglaise) were melting in your mouth, Banana Pudding (Ripe bananas, Nilla Wafers, melted butterscotch drizzle) was sublime, and Bacon-laced Ice Cream Sandwich (soft baked chocolate chip cookies, vanilla ice cream, bits of bacon)… Ice cream with the bacon. Do I need to say anything else? Yep, it was as good as you think it should be, and maybe even slightly better.

Here you are, my friends – an account of smoky, spicy and even fiery experience. If barbecue is your crave, Bobby Q’s is well worth a special trip – and you can thank me later. Cheers!

 

Restaurant Files: Flinders Lane – Visiting Australia in Stamford

August 5, 2018 7 comments

Flinders lane Stamford DecorFor those of us who like to travel, why do we like it so much? More often than not, the travel itself is not fun – the stress of the airport, cramped planes with the seats getting narrower by the minute, airline food – it leaves lots to be desired. But once we arrive, it is the experience that makes all those travel troubles worth it – the culture, the people, food, wine – this is what we are looking for.

Visiting Australia is squarely on my “bucket list” – I’m sure one day I will be able to experience the culture. I had been drinking Australian wines for a long time – this doesn’t replace visiting the winery, but it is as close as it can get. When it comes to food, the only place in the USA which can be associated with Australia is a chain of Outback Steakhouse restaurants – they constantly run the ads on the TV, with supposedly an Australian-accented narration – this is as much of the Australian experience as you can get there (the voice in the ad might be the most authentic part of experience).

And then Flinders Lane Australian restaurant opened in Stamford. Of course, when I was invited to visit, I was excited – not as much as if it would be an actual country, but still. I would guess the name of the restaurant takes its roots from one of the oldest streets in Melbourne, Flinders Lane, which now hosts a variety of little shops and the restaurants.

What authentic Australian food should you expect to find at the Flinders Lane? I actually know very little about authentic Australian food, so let’s see: Kangaroo? Check. Vegemite (have you heard of it?  I will explain later)? Check. That’s about all I know, so let’s just talk about our experience.

You have to start the evening with a cocktail, right? Well, even if you disagree, it is still right – and this is what we did. Fresh Grapefruit Mule (Absolut Elyx Vodka, Cucumber, Grapefruit, Lime, Bundaberg Ginger Beer) was very refreshing. Floral Cucumber Margarita (Blanco Tequila, Elderflower, Cucumber, Thai Chili Tincture, Lime, Agave) was different but equally refreshing. Limoncello Collins (Villa Massa Limoncello, Vodka, Lemon, Club Soda) – just look at that presentation, isn’t it too pretty to drink? Nicely lemony and very tasty overall.

If we are talking cocktails, we have to talk about the wines. The wine list is not very large, but diverse and versatile, with reasonable prices and a good selection of wines by the glass. I also was happy to see the Australian wines on the list (which is not common for the most of the restaurants, but hey – if not at Flinders Lane, the Australian restaurant, where else?). I had prior experience with Hewitson Baby Bush Mourvèdre, and this 2014 was outstanding – soft, round, supple, perfectly balanced – it was an excellent accompaniment to our dinner.

The dinner was divided into the courses, so here is what transpired:

Course 1

We started with Arancini (black garlic mayo, pecorino cheese), which were outstanding, very good texture and flavor. Pork Sausage Rolls (sambal mayo) was more of a traditional Australian style (at least this was my understanding), and a very tasty bite. And Heirloom Tomato, Burrata, Truffle Soy dressing was perfectly presented just for the single bite – and there are very, very few things which are more delicious than a combination of fresh burrata and heirloom tomato. Yum!

Course 2

Next, we had Tuna Tartare (soy mirin dressing, cucumber, plantain chip) – I’m extremely particular about my tuna tartare, and I have to honestly say that this was not bad, but not my favorite. Something was not matching in the flavor profile – for my palate, of course. Pork and Veal Meatballs (ricotta salata, grilled baguette) were delicious, crispy on the outside, but airy enough inside.

Flinders Lane Diver Scalops

Flinders Lane Kangaroo Salad

Course 3

Truth be told, scallops are probably my most favorite choice of protein. If there is a scallop dish on the menu, there is a very, very good chance that that would be the dish I would pick. Diver Scallops (cashew chili relish, hijiki) didn’t disappoint – perfectly cooked, perfectly spicy – very tasty. And then the Kangaroo salad (chili lime dressing, cilantro, crispy garlic) – my first taste of the kangaroo, lean and gamey taste profile, rather as expected, overall quite tasty.

Course 4

Branzino is another one of my favorites, and this Pan-seared Branzino (sesame ginger broth, bok choy) was excellent – delicious, great flavor combination, might be the tastiest dish of the whole dinner. Of course, you have to have the Australian lamb if you are visiting the Australian restaurant – Braised Lamb Gnocchi (tomato, pecorino) had a nice flavor, but very lamb-y in your face, which is generally not my thing, but overall this was not a bad dish.

Vegemite

Okay, now let’s talk Vegemite. First, the disclaimer – Vegemite was not a part of our dinner – this was something I knew as quite famous in Australia (not always in a good sense) and was very much interested in experiencing, so I asked Chef Brad Stewart if we will be able to try it, and he gladly obliged. If you are wondering what the heck is Vegemite, you can read about it here. It is a paste made from yeast, and it has an extremely (my opinion) pungent flavor. It plays somewhat of a role of peanut butter in the Australian school lunches, typically used a spread on a piece of bread or a toast. I made a mistake of not trying it with butter as it was offered to us, and I can tell you – it is not my thing. But – I tried it, that what matters! 🙂

Flinders lane Sticky date Pudding

Flinders Lane Pavlova

Course 5 – Chef’s selection desserts

Do you think Australians eat dessert? Of course they do – and here what had an opportunity to try

We had Lamington (traditional Australian dessert), Sticky Date Pudding (another traditional Australian dessert and Chef Brad’s grandma’s recipe), Carrot Cake (Chef Brad mom’s recipe) and Pavlova – don’t ask me for individual notes, please – they were all one better than the other, absolutely delightful, and a great finish to our dinner.

 

Here you are, my friends, I hope I didn’t make you too hungry – while you are contemplating your trip to Australia, you can come to Flinders Lane here in Stamford to get a little taste of it now. No boarding pass required. Cheers!

Restaurant Files: Brunch Island Style – at Beach House Sono

April 13, 2018 11 comments

Beach House SONO Decor (6)What do you think of brunch? Yes, that late breakfast which is slowly becoming a lunch. Can this be ultimately the best family meal? It takes place over the weekend. It is not yet late in the day. It is the weekend, so you are (hopefully!) not in a hurry, and you can eat slowly, and talk. Breakfast is just … too early, and dinner… might be too late for the family time? So really, what do you think?

Okay, let’s assume you agree with me (you don’t have to, of course), and you also like the idea of brunch. Then the only questions remaining are when are where. Can’t help you with “when”, but as far as “where” is concerned, I might actually help you. If you happen to be in a close proximity to Norwalk, Connecticut, how about Sunday brunch at the newly opened Beach House Sono?

The “Island Style” to me is ambiance and food. As you walk into the Beach House Sono, located on the North Water street in Norwalk, right across from the entrance to the famous Maritime Aquarium, the maritime-style decor sets you right into a proper mood:

I like starting the brunch with a little cocktail – of course it can be a Mimosa, but at Beach House Sono, you have quite a few options fro chose from. I decide first to try Ring of Fire (house bloody mary mix, jalapeno peppers) – it was not as spicy as I wanted, especially for the cocktail which includes Jalopeno peppers among the ingredients – but it was still a good rendition of Bloody Mary. Coconut Mojito (cream of coconut, captain white rum & malibu, muddled fresh mint and lime, club soda), on another hand, was superb – I’m very particular about my Mojito, and not big on the coconut flavor profile in the drinks, but this cocktail was balanced, refreshing and delicious. The Best Dang Manhattan (bulleit bourbon, cocchi, luxardo brandied cherry) was also a pretty good take on the classic.

Let’s talk about food. We shared quite a few dishes for the starters. First, we had Meat and Cheese Plate (prosciutto, soppressata & capocollo, marinated olives, house select gourmet cheeses) – a very good selection of traditional Italian cured meats and cheeses. Next came Gorilla Bread (cinnamon roll filled with cream cheese, dulce de leche), which I wouldn’t even dare to call a “starter” – that is a whole meal, more looking like an over-stuffed French toast – very tasty, though.

We continued with Deviled Eggs (paprika), which were tasty (deviled eggs is one of my favorite dishes, but proper deviled eggs have roots in Russian cuisine and most of the restaurants in the US are only serving an okay version). Tuna Tartare (avocado, scallion, masago, spicy sesame soy) was good, but unnecessarily spicy to my taste – I would definitely tone it done, the heat was distracting from enjoying the delicate flavor of tuna. Goat Cheese Wonton (mixed with cream cheese, lightly fried, pepper jelly) were excellent, a nice crunch and a perfectly spicy jelly.

As this was not enough food already, from here we moved on to the so-called Plates. Frist, Chicken and Waffles (marinated country-fried chicken, freshly made waffle, habanero jelly, Brookside Farms maple syrup) – excellent, well-marinated chicken, good acidity, good spices. My only tiny gripe would be the habanero jelly which didn’t pack any punch at all. Another Southern classic, Shrimp and Grits (smoked tasso (pork), spring onion, pimento gravy) were excellent, great flavor, texture – just an outstanding dish all around; one more of the Southern classics, Chicken Fried Steak (smoked-paprika pork sausage gravy, breakfast potatoes, sunny side up egg) was delicious. The sausage gravy was so good that it inspired me to make it at home the next night, and everyone really enjoyed it. Great representation of the Southern cooking and three of my most favorite dishes of our brunch experience, right there.

Beach House SONO Chicken and Waffles (19)

Beach House SONO Chicken and Waffles (22) Beach House SONO Shrimp and Grits(22)

Beach House SONO Shrimp and Grits(21)

Beach House SONO Chicken and Waffles (20)
We tried two more dishes from the Plates selection – Lobster Benedict (grit cake, hollandaise, baby greens), probably my least favorite dish from the whole experience – the grit cake was falling apart, and the tiny piece of lobster had no seasoning, so that didn’t work. Organic Salmon BLT (grilled salmon, lettuce and tomatoes, bacon, cilantro jalapeno aioli) was interesting and creative – bacon was adding some good flavor notes.

We were pretty much done here, but still managed to try the dessert – Pistachio and Ricotta Cheesecake – which was simply a riot – melting in your mouth flavor bomb. Great finish to a great meal.

Beach House SONO Pistachio and Ricotta Cheese Cake

Beach House SONO Pistachio and Ricotta Cheese Cake 1

So, what do you think? How does the brunch sound for the next weekend’s plan? Well, as I said, I can’t help you with “when”, but at least I told you “where”. Cheers!

Beach House Sono
19 North Water St
Norwalk CT, 06854
203-956-7171
http://www.beachhousecafe.com/

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

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 MoĂ«t ImpĂ©rial 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 CostiĂ©res 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 SupĂ©rieur – 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