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Vintage Vespa: Podere Brizio Brunello Dinner
Brunello needs no introduction for the oenophiles. Quintessential, coveted Italian wines, coming from the heart of Tuscany, made from the signature Italian grape Sangiovese (Sangiovese Grosso clone, to be precise). Brunello di Montalcino was the first area in Italy which received in 1980 the status of DOCG (Denominazione di Origine Controllata e Garantita), top quality level designation for the Italian wines; Brunello are some of the most expensive wines coming from Italy today, with some of the bottle prices exceeding $500 on the release (Biondi Santi, Soldera). Wines had been produced in Montalcino for a very long time, going back to the middle ages – it is said that King Charlemagne frequented hills and taverns of the beautiful region – however, back then Montalcino was known for its white wine, called Moscadello. In the 1600s, the red Brunello started to take over the Moscadello, and today, most of the people don’t even know that the white wines are produced in the Montalcino region, as it is the powerful reds we all associate Montalcino with.
Podere Brizio is a relatively young estate in Montalcino, founded in 1996. The estate has about 30 acres of vineyards, practices sustainable viticulture and in the process of becoming certified organic. The grapes are harvested by hand, natural yeasts are used in the winemaking process. Folks at Podere Brizio love the Montalcino history so much that they put “10 Parpagliola coin, coined in 1556 as a symbol of the Republic of Siena in a year in which about 600 noble Sienese families took refuge in the fortress of our town in order to keep the Sienese Republic alive” on the labels of their wines. Podere Brizio produces about 50,000 bottles annually, with the whole production consisting of 3 red wines – Rosso di Montalcino, Brunello di Montalcino and Brunello di Montalcino Riserva.
Now, let’s talk about the dinner, which took place at the restaurant called Vespa in Westport, Connecticut. Not only Vespa offers delicious Italian and Mediterranean food, but the restaurant boasts a wine list which has a lot of unique and interesting wines – when was the last time you saw Erbaluce from Piedmont, Cinque Terre Bianco from Liguria, Frappato from Sicily or a “wine geek special”, Rosso del Contadina from Frank Cornelissen, Sicilian maestro of natural wines? Owner Bobby Werhane has special affinity for the uncommon wines and not afraid to put them on the wine list, which of course makes Vespa a perfect food and wine destination for any foodie and wine aficionado alike – and Vintage Vespa is the series of the wine dinners which serves as a testament to that.
The wines made it into the decanters at some point
We tasted through 4 different wines from Podere Brizio – 2013 Rosso, and Brunello from 2010, 2007 and 2001 vintages, so in essence, this was a vertical tasting. There was one small challenge – the wines were not sufficiently decanted prior to the tasting. Brunello typically are big wines, and they need an ample time in the decanter, or they will not show all its beauty – as you will see from my tasting notes below, this is what happened.
Our dinner consisted of 4 courses. We started with Chicken Liver Pate (Red Onion Mostarda, Toasted Brioche) which had great texture and was absolutely delicious. To my surprise, 2013 Podere Brizio Rosso di Montalcino worked very well with the dish, contrasting the sweet nuances with its tart acidity.
Our second course was Ricotta Cavatelli (Braised Pork Shoulder, Tuscan Kale, Golden Raisins, Toasted Pine Nuts) – again, outstanding, touch of heat and great flavor, hearty and heartwarming (sorry, 2010 was too tight for that, so no pairing notes).
Our main course was Prosciutto Wrapped Veal Tenderloin (Pickeld Sautéed Carrots, Almond Purée) – my notes mostly consist of the exclamation points – wow! flavor! presentation!, so yes, the dish was a treat for the eyes and taste buds alike. After decanting, 2007 Brunello was an excellent complement to this dish, and 2001 Brunello worked very well too.
The desert was outstanding – Coffee Crunch Profiteroles (Mascarpone Cream, Cappuccino Gelato) – imagine a marriage of a classic Profiterole with classic Tiramisu – yep, that was good. And no, we didn’t try to pair the dessert with the wine, we just enjoyed it by itself.
All in all, this was one delicious dinner we have to thank the Executive Chef David White for.
I did my best taking the tasting notes, juggling both delicious food and conversations with other guests, so for what it worth, my tasting notes are below:
2013 Podere Brizio Rosso di Montalcino (13.5% ABV)
C: Garnet
N: Tobacco, earthy undertones, violet
P: Clean acidity, medium body, tart cherries, blackberries, tobacco
V: 7+
2010 Podere Brizio Brunello di Montalcino (14.5% ABV)
C: Garnet
N: Violet, raspberries, blackberries
P: closed. Hint of tart cherries, but not much else
V: the wine was not decanted initially – and this is way too young, needed lots of time in the decanter. No rating.
2007 Podere Brizio Brunello di Montalcino (14.5% ABV)
C: Dark Garnet
N: Touch of plums, but mostly closed
P: Plums, nice tannins, good acidity.
V: 7+, needs time – should be decanted for at least 2 hours
2001 Podere Brizio Brunello di Montalcino (14% ABV)
C: dark Garnet, not a sign of age
N: Intense crushed berries, tar, leather, blackberries
P: Fresh tannins, great acidity, open, vibrant, great concentration and structure
V: 8/8+, just started to open, will shine in 5-10 years.
There you have it, my friends. Delicious food + Great wines = Vintage Vespa. Make sure to keep an eye on Vespa (probably their Facebook page is the easiest) so you will not miss the next wine dinner. Or better yet – head over to the restaurant and just make your own wine dinner – I’m sure you will not be disappointed. Cheers!
Vespa Westport
2A Post Rd West
Westport, CT 06880
Ph:(203) 557-9057
http://vespawestport.com/
Restaurant Files: A Bistronomie Experience, or Brunch at Noir Stamford
No, “Bistronomie” is not defined in Merriam-Webster, not yet anyway, but I expect that you have no problems understanding its meaning – a Gastronomy experience in a Bistro setting, right? It also means that you can eat dessert when you want, but we will talk about it later. Before we continue, I have to give the usual warning – there are lots of food pictures ahead, proceed at your own risk (not sure if “risk” is a right word, but I’m sure you got my point).
Welcome to the recently opened Noir Restaurant in Stamford, Connecticut, which identifies itself as an American Bistronomie. The restaurant looks nice and cozy from the moment you enter, sporting dark quiet decor with interesting paintings on walls – your brain tells you “ha, that looks interesting”, putting you into the right mood, or rather anticipation, for the food to come.
We visited restaurant for Sunday brunch, so what do you typically start your brunch with? Let me rephrase this: when greeted with “what would you like to drink” as you get situated [during brunch], what is the first thing which comes to mind? You might be better than me, but my brain stops at a very pedestrian “mimosa!”. The mimosa was very tasty, but then I actually noticed the cocktail menu – small, but each item on the list looking very intriguing. I had an opportunity to try a number of cocktails and they we all very creative and delicious – and needless to say, visually appealing. I can’t even name a favorite cocktail – well, may be 3 favorites – The Jazzy Latina, The Cabo Mule and The Piscomatico – as I was going from “wow” to “excellent” and back to “wow”.
Our brunch started somewhat traditional with Devilled Eggs (caper aioli, bacon, pimentone) – I love devilled eggs, so I really had to contain myself to behave (meaning: not to move half of the serving dish into my plate), also this was just the beginning of the meal. The dish was very tasty, and as we eat with our eyes first, I can’t help not to commend the presentation.
Our brunch continued – first surprise – with Fresh Fruit with Yogurt. A peculiar side note: few days ago, I read an article suggesting that we eat our fruit all wrong at the end of the meal, which is not right for our digestive system, and instead, we should start our meal with the fresh fruit. I can’t really comment on that, but I can tell you that the fruit was nice, fresh, ripe and tasty.
Next up – Biscuits and Gravy (Homemade buttermilk biscuits, savory sausage gravy). I don’t know even how this works – I don’t have strong cultural connection to the South, where this would be a typical dish – but I love fresh biscuits and savory gravy – this dish was superb. The dish which followed was Pastelon (sweet plantains, seasoned beef, mascarpone cheese), and it even prompted me to do a little research – it appears that “Pastelón is a sweet and salty Puerto Rican version of lasagna or casserole”. I can easily see the similarity with lasagna – the dish had nice layers. I have to also say that it was not overly sweet.
At this point we are in a middle of our meal, and the next up is … remember what I told you before about the Bistronomie? Well, it is not that it is mandatory feature, but yes, we arrived at the dessert in a middle of our meal! First we had Monica’s French Toast (caramelized challah bread, Grand Marnier, browned butter), which was delicious, and it was followed by Banana Foster Griddle Cakes (spiced pancakes, caramelized bananas, praline pecans) which was “please give me a big spoon and everybody leave the room”.
Done with dessert, back to savory! Eggs Benedict, anyone? Isn’t it a classic brunch dish? Yes, I think so. And topped with a little crab? Yes, I know I’m now talking. Crab Eggs Benedict (jumbo lump crab, toast English muffin, hollandaise) – outstanding.
Following an American classic (I always think of Eggs Benedict as a French dish, but it was actually created in the USA) was another Southern specialty – Crispy Chicken and Waffles (home fried crispy chicken, jalapeño maple syrup). I have to tell you that chicken was crispy and tender, and jalapeño maple syrup was simply a stand out. Then we were served Short Rib Hash (slow braised short rib, home fries, fried egg) – isn’t fried egg makes everything look and taste better? I think it does. Overall, this was very tasty dish with one little gripe – the short rib itself was too salty – for sure for my personal taste.
Finishing up on the high note was one last dish, yet another Southern classic – Shrimp and Grits (Cajun Herbed shrimp, creamy grits). While shrimp were perfectly cooked and very tasty, the creamy grits were simply out of this world.
All in all, this was a spectacular meal, and I can’t recommend Noir Bistronomie high enough as location for your next dinner, brunch or simply a place to have a drink at. And before we part, I also would like to thank Chef Francisco Ciciliano who came to speak to us for a few minutes at the end of our food journey.
And of course I have to acknowledge and thank the staff at Noir Stamford for all the wonderful drinks and for taking great care of our group.
So, what do you think about the Bistronomie? Are you going to ask for it now by name? Cheers!
Noir Stamford
225 Summer Street
Stamford CT 06901
Ph: 203.323.2711
https://noirstamford.com/
Hours:
Tuesday thru Thursday 5PM – 10PM
Friday & Saturday 5PM – 11PM
Sunday Brunch 11:30AM – 3PM
Wagyu and Wine
Wagyu burger, anyone? How about glass of Cab with it? Or may be a Pinot? Luckily, it is easy to solve that dilemma – as long as you have Capital Grille restaurant close by. Until November 22, Capital Grille has a special offering on the menu – 2 styles of Wagyu burgers, which you can pair with either 2012 Justin Isosceles Cabernet Sauvignon, Paso Robles or 2013 Landmark Overlook Pinot Noir, California, all for a fixed price of $25, which I think is a great deal for a lunch with a glass of nice wine.
It is so happened that my wife had a day off in a middle of the week – despite the fact that we both work in the same small town, our schedules never align for two of us to have lunch together during the week. As soon as I found out that she will be off on Wednesday, the plan was ready – lunch at Capital Grille it is!
Before we talk about pairings, let me talk about the wines. 2013 Landmark Overlook Pinot Noir, California was a perfect example of California Pinot Noir – touch of smoke, ripe fruit with good acidity, ripe plums, perfect balance – definitely an excellent wine. 2012 Justin Isosceles Cabernet Sauvignon, Paso Robles (15.5% ABV, 77% Cabernet Sauvignon, 12% Merlot, 11% Cabernet Franc) was over the top delicious, ripe, exuberant, showing a touch to sweet to my liking, but still delicious and very palatable wine.
And the burgers arrived. The Cheeseburger was served with Fried egg and crisp onions, and the other burger was served with Gorgonzola and black truffle ( this was my choice, and while I ordered it medium-rare-plus, somehow it had a very limited flavor – don’t know why…). So which wine do you think worked better with which burger?
The result of the pairing was very interesting. Landmark Pinot Noir ended up perfectly complementing either one of the burger, and unfortunately, Justin Cab was somewhat fighting with both. No, there was no competition – but Landmark Pinot Noir still won as a pairing choice.
Or at least it did so for me, so you should use your chance to find out. Head over to the Capital Grille, and let me know which pairing will work for you. Not in the mood for a burger? Go find those wines, as they were delicious. Cheers!
Wines Worth Seeking, and The Food To Match
When it comes to the wine produced in the world, Italy is an unquestionable leader – Italy produces more than twice as much wine as country in the second place – France, and 10 times more than US, which is #4 on the list (numbers from 2014). That essentially means two things:
- There are plenty of Italian wines available at any wine store, definitely the case in US.
- There are lots and lots of producers in Italy which are just starting to conquer the worldwide markets – and they often make wonderful wines.
What is the first region which comes to mind when you think about Italian wines? I bet it is Tuscany for the most, followed probably by Piedmont and then may be the Veneto. Well, we are not going to talk about any of those. Producer which I would like to bring to your attention comes from much lesser known area in central Italy, up on the Adriatic coast – the region called Marche.
Hills of Marche (source: San Giovanni web site)
I can confidently state that 6–7 years ago, absolute majority of the wine drinkers in US never heard of the region Marche. Over the past few years, the situation changed, and Marche wines started showing up in the wine stores, often offering a nice surprise to the consumers who are not afraid to venture out of the all so familiar Chianti, Barolo and Pinot Grigio.
As you probably guessed by now, Marche wines is what we will be talking about today – let me introduce to you Azienda Agrobiologica San Giovanni winery, located on the Piceno hills, few miles from town of Offida. Offida gives name to the Offida DOCG, a wine production area focused on the grape called Pecorino.
San Giovanni winery was officially founded in 1990 (the family was making wine for much longer time). The vineyards extend across 75 acres around the green hills, at an average altitude of about 1000 feet (320 meters). From the very beginning, the winery was built on all organic principles, with utmost respect to the land and the environment. As you would probably expect, the winery practices dry farming and uses only natural yeast. In a quest to produce wines most attuned with nature, San Giovanni winery is even using a different type of natural cork, produced from the sugar cane. As I was reading online, sugar cane corks are touted specifically as the best enclosure for organic wines, and they even boast negative carbon footprint, as sugar cane captures carbon dioxide – not sure how that works, but here is a link in case you want to educate yourself.
Before we will talk about the wines, one more important note about San Giovanni wines. Not only all the wines are organic, they are also Vegan! There are no animal products used in production of the wines, and in 2014 the winery became certified vegan as “Qualità Vegetariana Vegan” by CSQA.
San Giovani uses typical local varieties to produce their wines – Passerina, Pecorino, Trebbiano, Montepulciano and Sangiovese. Overall, San Giovanni makes two different lines of wines – Gyo, meant for an early consumption, and a group of wines more of a “reserve” level (I’m using the word “reserve” here as a very loose term, for the lack of common group’s name). During the tasting, which was also accompanied by a delicious meal, we had a pleasure of trying 4 different San Giovanni wines.
Here are my notes:
2014 Sangiovanni Gyo Pecorino Falerio DOP, Marche (13% ABV, SRP $13, 85% Pecorino, 15% Trebbiano)
N: White fruit, touch of grass
P: Hint of lemon peel, nice plumpness – almost Chardonnay-like, silky. Medium+ body, touch of bitterness.
V: 7+, nice
2014 Sangiovanni Kiara Pecorino Offida DOCG, Marche (13.5% ABV, SRP $20, 100% Pecorino) – this wine is named after owner’s daughter, Kiara. An interesting note – it is considered that Pecorino is at its best after 3 years in the bottle.
N: Bright stone fruit, leeches
P: sweet notes on the palate, apricots, medium to full body, nice acidity, good balance, long finish.
V: 8-, excellent
2014 Sangiovanni Gyo Ross Piceno DOP, Marche (13% ABV, SRP $13, 70% Montepulciano, 30% Sangiovese)
N: crushed fruit, fresh, blackberries
P: soft warm red fruit, nice layers, silky texture, polished and balanced
V: 8. Would be perceived as an expensive wine in the blind tasting. I would gladly drink this wine every day.
2014 Sangiovanni Leo Guelfus Piceno Superiore DOC, Marche (13.5% ABV, SRP $20, 70% Montepulciano, 30% Sangiovese, 18 month in oak, 18 month in the bottle)
N: Concentrated, plums, cherries, touch of herbs
P: Wow! Delicious, fruit, layers, spices, silky smooth, refined, long finish
V: 8+/9-, outstanding wine by itself, and one of the best values you can find at a price. This might be the wine with the best QPR I tasted throughout entire year.
As I mentioned already, the pleasures of the evening were not limited only to the wines. Our tasting took place at Cotto Wine Bar, a wonderful small outpost of authentic Italian cooking in Stamford, Connecticut.
Our hosts spent quite a bit of time going over the menu, looking for the dishes which would help to showcase the wines. As a first course, we had an excellent selection of various cured meats and cheeses – both Gyo and Kiara Pecorino wines perfectly accompanied these, providing nice backbone of acidity.
Next two pasta dishes arrived – Fettucine alla Bolognese (Fresh Homemade Pasta, Meat Ragu, Shaved Ricotta Salata) and Gnocchi alla Genovese (Basil Pesto, Oven Dried Tomato, Pine Nuts, Fresh Perline di Mozzarella), each one being very tasty. Sangiovanni Gyo Rosso Piceno was a perfect suitor here, weaving itself into the flavor profile of the dish.
Our last course consisted of two meat dishes – Agnello Scottadito (Grilled Lamb Chops, sauteed Brussel Sprouts, Pine Nuts and Raisins) and Straccetti Arugula e Parmigiano (Thinly sliced USDA Prime beef served with arugula, Parmesan Cheese and Balsamic Vinegar from Modena), meat cooked to perfection and delicious on its own. The Sangiovanni Leo Guelfus Piceno Superiore, with its firm structure, dark fruit and gentle tannins, perfectly complemented the meats, happily elevating every bite.
There you have it, my friends. Of course, there are lots of wines out there. But the great part of enjoyment of wine comes from the joy of discovery. And this is exactly what I’m taking about here. Sangiovanni wines bring together lots of unique qualities – not only these are tasty wines, but they are also organic, they are good for vegans, and they deliver an outstanding QPR. These are definitely the wines worth seeking.
And if you are ever in Stamford, and craving good Italian food, Cotto Wine Bar might be just “it”. Cheers!
Cotto Winebar and Trattoria
51 Bank St
Stamford, CT 06901
Phone: (203) 914-1400
http://cottowinebar.com/
Restaurant Files: Grand Experience at Bistro V in Greenwich, Connecticut
For the past 2 years, I had an opportunity to experience many great Connecticut restaurants, often in the group of passionate foodies (also known as bloggers), and to share those experiences with the world. Majority of our visits included food and wine, but I would say that food was always a star. Don’t get me wrong – we had a lot of wonderful cocktails and wines at most of the places we visited, but we had to connect food with wine on our own.
What would make dining experience “Grand”? To me, this is simple – proper pairing of food with the wine completely changes your dining experience. When the wine “works” with the food, the result is greater than the simple sum of two – it is totally different, elevated experience, a true celebration for your taste buds. This is exactly what I experienced at our recent visit to Bistro V & Pâtisserie in Greenwich, Connecticut. Every dish on the menu had its own wine pairing – and most importantly, not just a pairing, but very successful pairing.
Bistro V originally opened in 1980 on the busy Greenwich Avenue strip of shops and restaurants in Greenwich. In 2014, Marc and Evelyne Penvenne (originally from Burgundy, the owners of another successful Greenwich eatery, Méli-Mélo Crêperie & Juice Bar) took over the Bistro V and since then reintroduced it to their customers, maintaining dining experience as French classic as it can be.
We started our evening with the cocktail of Byrrh and Sparkling wine. Byrrh is something I never heard of before. According to Wikipedia, it is “an aromatised wine-based apéritif made of red wine, mistelle, and quinine”. Byrrh was created in 1860s, and it was very popular as an apéritif in Europe and US. It disappeared in US after the Prohibition, and was reintroduced back only in 2012. The cocktail of Byrrh and Monmousseau sparkling wine was excellent, light, refreshing and very easy to drink ( dangerously easy).
While we were enjoying our apéritif, two Hors D’oeuvres showed up, perfectly single bite size – tiny toasts with smoked salmon and similarly sized Paté toasts. Both worked extremely well with our sparkling apéritif.
As we situated at our tables, the bread baskets arrived. It is not for nothing there is a word Pâtisserie in the name of the restaurant. Baking is an indelible part of Bistro V, and while these were not the pastries, which Bistro V is famous for (well deserves a separate post), these rolls were incredible – fresh, yeasty, comforting, crusty, warm and fuzzy feeling-inducing. Nope, can’t describe it – but this bread alone is well worth the restaurant visit.
One fun part of been in a group of bloggers (besides the fact that no dish arriving at the table can be touched until multiple cameras with flash and without would be deployed for the good period of time – and also nobody would scream at you about using the flash) is that you get to see and do things which would be impossible if you just come to eat at the restaurant as a regular customer. For instance, to visit the kitchen. We were given an opportunity to step into the kingdom of the Executive Chef Erik Erlichson and snap a few pictures as the food was ready to be brought out – definitely a fun thing to do.
Our dinner started with Watermelon Salad (Ricotts salata, Candy-pickled rind, pine nuts, baby arugula, lemon vinaigrette). The contrast of sweet watermelon and sharp cheese was perfect, and addition of peppery arugula and pine nuts provided both spicy undertones and the texture. The intended wine pairing was Barone Fini Pino Grigio from Veneto. I have to tell you that inner snob got in the way here, and I expressed my surprise with the Italian Pinot Grigio at the French restaurant to our server – as the result, my pour was very small and I finished it before salad arrived – I think they would work together well, but I was unable to establish that.
Our next dish was Chilled Maine Lobster (Court-Bouillon-poached, hearts of palm, radish, tomato, cilantro emulsion). With this dish, there was a slight inconsistency, which is probably unavoidable when serving tasting portions – the portions which had mostly the claws were excellent, but the other part of the body were rather chewy. But in any case, the dish paired perfectly with 2014 Domaine La Colombe Rosé, Provence, which was excellent, clean, with touch of strawberries and perfect balance.
Next up – the Iron Skillet Grilled Branzino (Shaved fennel in citrus emulsion, orange “oil”) – an outstanding presentation to begin with. Crispy skin and very tasty dish overall, with an excellent balance of flavor. Here we were first introduced to the range of wines from Lebanon. 2012 Ixsir Altitudes White, Lebanon (blend of Muscat, Viognier, Sauvignon, Sémillon) had a touch of white fruit on the nose, spicy balanced palate of white peaches and a hint of spices, overall an outstanding wine. The pairing was excellent, the wine really boosted the flavor of the dish, moving the whole experience to the next level.
Next dish was Crispy Hudson Valley Duck Breast (Salad of confit, snap peas, carrot ginger dressing) – this was simply a perfection on the plate – every component of the dish was excellent by itself and delicious together. The wine pairing was very surprising – Cabernet Sauvignon blend from France (I would rather expect to see a Pinot Noir with duck), but once again, the wine complemented the dish spot on, delivering the next level of hedonistic pleasure. “F” Cabernet Sauvignon by Dave Phinney, France (15% ABV) had nice red fruit, touch of herbs, dark fruit on the palate, mint, touch of earthiness, nice spice and excellent balance, making the high ABV absolutely unnoticeable.
At this point in the dinner my relationship with the server completely restored after the Pinot Grigio fiasco, and I got to taste the wine which was not a part of the wine program for the evening – 2012 Ixsir Altitudes Rosé, Lebanon, a blend of Syrah and Caladoc (a new grape for me!) which was excellent, crisp, with strawberries on the palate and clean acidity, very refreshing.
Question: have you come across a new phenomenon (for me, at least) – a natural mineral water from Bordeaux? I saw one recently at the wine store, and we got to taste one at the restaurant – we had Ô Muse Grand Cru de l’Eau Natural Mineral Water from Bordeaux, both still and sparkling. I wouldn’t claim that I noticed any difference with any other regular or sparkling water, but I still wanted to mention this as we should expect to see those more often.
Let’s get back to food. While all the dishes were outstanding, I still had a favorite of the evening – Versailles Steak Tartar (Filer Mignon pf grass-fed beef, house sauce, traditional condiments, baguette toasts) – my notes only say “wow! wow!” – do I need to say more? This dish was a fiesta of flavor, simply spectacular. If you like Steak tartar, you owe it to yourself to come and experience it at Bistro V. The wine pairing was absolutely spectacular as well. 2010 Ixsir Altitudes Cabernet Blend, Lebanon (blend of Cabernet Sauvignon, Syrah, Caladoc, Tempranillo) had the nose of herbs, tobacco, smoke and red fruit. The palate was concentrated, with the nice tannins, dark fruit, firm and well structured – an excellent wine overall.
Our dessert was very simple, but uniquely refreshing and delicious – Chilled Fruit Soup (Cedric’s frozen yogurt). It also paired perfectly with Pineau de Charentes, a fortified wine made from the lightly fermented grape must with addition of neutral Cognac brandy.
At the end of the evening, we had an opportunity to thank Executive Chef Erik Erlichson for the delicious meal and inundate him with questions.
There you have it, my friends – Grand Experience at the Bistro V in Greenwich, Connecticut. If you live in the area or plan to visit, I highly recommend you will make Bistro V a part of your dining plans. Cheers!
Bistro V
339 Greenwich Avenue
Greenwich, CT 06
Phone: 203-661-6634
Restaurant Files: Paloma in Stamford, Connecticut
I don’t think I ever confessed my love to the city of Stamford in this blog. Meanwhile, it is the city where I live for the past 20+ years, and it is one of my absolute favorite places in the US (yep, I’m biased like that). Compared to many towns of the same size (about 128,000 people live here), it has very unique and different architecture, beautiful downtown, and lots of areas directly adjacent to the water – the Atlantic Ocean (Long Island Sound, to be more precise). You don’t have to take my word about “unique and different” – come for a visit one day.
Over the past 5-7 years, number of areas in Stamford completely changed their appearance, especially at so called South Side (this is the area mostly by the water). The industrial landscape of the small repair and hardware shops and construction companies was replaced by the beautiful apartment buildings and brand new stores, such as Fairway Market, with obviously lots of people now living in the area. So all those people have to eat somewhere, right? Besides, Connecticut is considered one of the primary “foodie” areas, so it is a given that the newly developed areas attract new and interesting restaurants.
This is exactly what I want to present to you today – recently opened (second half of 2014) Paloma Restaurant at Harbor Point district of the city of Stamford, a brand new development which is still sporting lots of construction cranes as the major decoration. Paloma is a Latin-themed restaurant, part owned by the celebrity chef Aarón Sánchez. We visited restaurant with the group of bloggers, so as usual, I would like to share with you our experience (don’t continue reading if you are hungry, please – I’m not responsible for any excessive drooling and its consequences).
We started with cocktails before the dinner. Allegre Hemigway (Avion anejo tequila, atlantico reserve rum, lime, ruby red grapefruit, maraschino liquor) was nice, may be somewhat simplistic, but refreshing enough. The Bacon Old Fashion (the duke’s baconized bourbon, simple syrup, bitters) was somewhat disappointing. My problem is that if it says “bacon”, I need to taste that bacon – this was not the case here. It was definitely very potent, but I was unable to taste any bacon. If anything, I would probably serve this cocktail with a piece of bacon in it – well, I finished it anyway.
You know that I have to talk about the wine next. The wine list at Paloma is short, but well constructed with a good international selection of wines, both by the glass (generous 6 oz pour), and by the bottle. For the white, we had 2013 Adelsheim Pinot Gris Willamette Valley Oregon – bright flowers and white stone fruit aromatics on the nose, dry, crispy and restrained on the palate. For the red we had 2013 Casas del Bosque Cabernet Sauvignon Gran Reserva Maipo Valley Chile – typical mint and black currant aromatics of Chilean Cabernet, velvety texture, perfect balance, dark fruit with a touch of herbs, full body – one delicious wine with a great QPR ($41 at a restaurant). I can tell you that Casas del Bosque is becoming one of my favorite Chilean producers – I recently had their Rosé, Carmenere and now Cabernet Sauvignon – all excellent wines.
Before we get to the food I have to mention that the wine list at Paloma greatly extends into the Bourbon, Scotch, Tequila, and my perennial favorite, Mezcal. I should’ve probably mentioned that as an “after-dinner” element, but while we are talking about all the drinks I would like to make sure you will be aware of that. I had one of the beautiful Mezcals from Del Maguey, which at $12/pour was an excellent value – and it was delicious. If you like this type of drinks, don’t miss it when you will visit Paloma, as they probably have the best list in Stamford in both selection and the prices.
Now, to the food! We started with Shrimp Tempura Tostadas (creamy aji mirasol, mango salsa) and Crab Tostadas (chile arbol aioli, avocado puree) – nice single bite appetizers, good flavor and very easy to eat.
Our selection of appetizers continued with Lobster Ceviche (passion fruit, habanero sauce) – pleasant, but too sweet to my taste. Next, Tai Tiradito (snapper crudo, aji rocoto sauce, crispy hominy) – the snapper had nice crunch to it; overall, this was very spicy, but refreshing. Albondigas (meatballs, chipotle broth, mint, queso cotija) had very good texture, nicely done. But to be entirely honest, Mexican Street Corn (chipotle crema, queso cotija, herbs) was one of my two most favorite appetizers – an excellent array of flavors, very delicious. Combination of spicy chipotle crema and cotija cheese was just spot on. And the Queso Fundido (huitlacoche, wild mushrooms, corn tortillas) was another favorite – there was not a morsel of a crunchy cheese left in the skillet – everyone at the table loved it.
Next it was the time for the main course. Cuban Style Chicken (Cuban marinated roasted chicken, pickeled salad, tamarind chicken fried rice) was perfectly cooked, with lots of flavor in the meat – it was definitely well marinated. Fried rice was excellent, and the sauce was marrying all the dish’s components perfectly together. Braised Short Ribs (ancho-cacao rub, seasonal vegetables, horseradish gemolata) was one big chunk of beef – fork-tender and very flavorful, one of the definite highlights of the evening.
Camarones Mojo de Ajo (jumbo shrimp, chile de arbol butter, crispy grits cake) were first of all beautifully presented. The shrimp was perfectly cooked, but the real star of the dish was the crispy grits cake, as it had an excellent texture and flavor profile. Garganelli Pasta (chorizo, cauliflower, grilled escarole, tamarind reduction) was a comfort food – homey, satisfying, delicious; something you can poke at for a while, just trying to stretch the pleasure.
Now the last but not least – desserts! First, we had Churros (dolce de leche and agave-vanilla crema) – an absolutely delicious rendition of one of my favorite treats; a different shape, but a very familiar taste. Cheesecake (salted caramel, cherry chunk cookie cumble, ice cream) also had an unusual presentation, and the salted caramel component made it into a perfect after-dinner treat.
On the subject of the liquid desserts I would like to once again mention the excellent drinks selection at Paloma – from the liquors to bourbons and on to the mezcal, this is definitely something not to miss.
Overall, it was definitely a very good meal, and I’m glad we have another interesting dining option in Stamford. Hope you enjoyed the pictures. Cheers!
Paloma
15 Harbor Point Road
Stamford, CT 06902
Phone. 203-998-7500
http://www.palomagrill.com
True Passion: Amore Cucina and Bar, or a Visit with the Dough Scientist
I’m sure that everyone involved in the craft, no matter what it is, has passion for what they do. Sometimes the passion simply shows through their work. But every once in a while we come across the person who simply exudes that passion, readily sharing it with the world through the words and deeds. In this series (as an engineer, I like to organize things), which I call “True Passion”, I plan to share my encounters with such a True Passion.
Can a visit to the pizza restaurant blow your mind? I mean the mind first of all, not even the palate? In the nation raised on Pizza Hut and Little Caesars, pizza is such a no-brainer, isn’t it?
We (bloggers) got together for the dinner at Amore Cucina & Bar in Stamford, Connecticut. Amore has an interesting story – in essence, it was the second oldest restaurant in Stamford, originally opened in 1975. In 2014, the original owner of the restaurant sold it, so we were visiting a new reincarnation of the Amore.
As we were finishing our customary chat and the round of cocktails before the dinner, the man walked in with a glass jar in his hand. Bruno DiFabio, Six-time World Pizza Champion and a new owner of Amore restaurant, came to share with us his passion about the … dough. Look, I love bread and all the things made out of dough, but I never even tried to think about dough as something which can solicit emotions (no problems, you can call me whatever you want, I’m still a student of life, one moment at a time). The dough for me was something you can quickly put together, or maybe buy at the local supermarket for a $1 for a big plastic-wrapped ball.
Make no mistake – dough can be an object of passion. Have you heard of the mother dough, essentially a dough which is always alive and used to start a new batch of dough every day? How about foraging your own wild yeast, from the different and totally unexpected places, every morning? How about super-digestible pizzas, which are a rave now in Europe – heard about those? When you meet a person like Bruno, you realize how the true passion looks like. And don’t discount the Pizza passion – having both gas and wood-fired oven in one relatively small restaurant? I think it really means something.
Well, this is the post about Amore restaurant, so as much as I would like to continue talking about our conversation with Bruno, I want to move on to the food, so I can inundate you with pictures. But if you want to know more about Bruno, here is the link – besides, visiting Amore restaurant might be a right thing to do as well.
Okay, let’s talk about our dinner, which was a true demonstration of the Bruno’s Pizza magic, and mastery of the Chef Jarred, who joined Bruno after his previous gig at Washington Prime. As usual we started from the cocktails. I had French Quarter (G’Vine Floraison Gin, St. Germain, Green Grapes, Basil Leaves, Lemon Juice, Fever-Tree Tonic), which was nice and refreshing. The the food started arriving on the tables, in multiple sets, above and beyond our expectations.
We started with the Bruno’s Bread w/ Sunday Sauce – very simple, but delicious. By the way, according to Bruno, it is a myth that you have to cook tomato sauce for hours and hours – you can pretty much develop the flavors within an hour, there is not much else you can achieve with the extra cooking time.
The next section of our menu was called Round Pies. The Round pie pizza at Amore is a thin-crust pizza, cooked in the wood-fired oven. Here is what we had:
New Haven White (little necks, Amore bacon, house mozarella, smoked lemon juice) – this pizza is a tribute to the Connecticut staple, Frank Pepe‘s White Clam Pizza, and it was excellent.
For the Queen (San Marzano, flor di latte mozarella, pecorino romano, basil, local egg) – while we think that adding egg to many dishes is a new discovery in the US, it appears that Italians had put an egg forever on Margherita Pizza – I love that food learning. The pizza was outstanding.
The Holy Cheesus (House Mozzarella, parmigiano reggiano, pecorino romano, fontina, burrata) – that was simply a Wow. No further comments.
Next up – Square Pies. This is a Neapolitan style pizza, also known as deep dish. This pizza is made in the gas-fired oven, where the temperature can reach 900F. It all comes down to the dough – I always thought of the deep dish pizza as heavy, but it is not in Bruno’s hands… Here is what we tried:
Juliet (Houze Mozzarella, gogonzola dolce, fig jam, prosciutto, agrodolce) – excellent, great combination of flavors.
Pitt Master (Pulled pork, red onion, mozzarella, BBQ sauce, agave nectar) – different and excellent again
You must have Greens with dinner, right? So rest assured, we had a salad – pretty unique:
Arugula and Beet Salad (Goat cheese and candied walnuts) – what is unique about beets and arugula? How about beets which were braised in veal and chicken stock, and then pureed? This is not your typical beet salad, isn’t it?
And then there were Plates – with literally no holds barred. Take a look:
Meatballs (Sugo, house ricotta, agrodolce) – these were okay, a bit dense.
Octopus Puttanesca (Tomato, Sicily olives, garlic, n’duja sausage, capers) – this was excellent, the capers were deep fried, very nice heat overall.
Tuna Crudo (Calabrian chiles, toasted pumpkin seeds, red onion, torn parsley) – outstanding.
Shrimp & Polenta (tomato, house bacon, polenta) – that sweet polenta was just something else – another wow dish.
Lasagna Balls (Bolgnese and sugo) – forget arancini – this is what you really want to eat. Perfect crunch, and you can taste real lasagna, inside and outside. Yep, another wow.
Chicken Scarpariello (house sausage, peppadew, garlic, Italian polenta, green shallot) – spectacular flavors, really an excellent dish.
Whole Branzino, roasted and fried – wow!
Pasta Carbonara (linguine, guancalle, parsley and egg) – and wow again – so fresh and so light, you just can’t stop eating it.
After all that food do you think we still had room for Dessert? Well, actually, we did – but luckily, only for one:
Budino & Fat Pizelle (butterscotch, whipped cream, berry reduction) – a delicious concoction.
Yes, this was the end of our evening. I hope you were not too hungry before you read this post – sorry, forgot to give you my usual warning. If you are local, or if your travel will take you to Stamford, Amore Cucina & Bar might be your little neighborhood gem… Until the next time – cheers!
Amore Restaurant
921 Hope Street
Stamford, CT 06907
Phone: 203-357-1066
For The Love of Life and Pizza: Brick+Wood in Fairfield, CT
What do you think of the following evening – fresh, super-fresh burrata (burrata any fresher is still inside the cow), pizza – made right in front of your eyes, and a flight of wine. How is that for the definition of a good life? Yep, I thought you would agree. And you know the best part, my friends? I can tell you where you can have all of that and much more!
Brick+Wood in Fairfield, CT is it – the new restaurant where you will find burrata, pizza, fried calamari, an Italian street food called Panzerotti and lots more. And to top it off, the wine flights! How many restaurants do you know where you can build your own wine tasting flight? Here you can! And as an extra bonus, Brick+Wood is probably one of the most cheerful restaurants I ever been to – just look at the t-shirts the staff is wearing (aren’t you making your reservation yet?)!
Let talk about cocktails and wines first. We started with two cocktails – The Brick and The Wood – it was purely unintended, only when I started to write the blog post I realized that we got cocktails to match the name of the restaurant. Nevertheless, The Brick (bulliet rye, aperol, fresh mint, lemon) was very potent and refreshing. The Wood Martini (orange flavored vodka, limoncello, campari, fresh squeezed orange juice) was surprisingly not sweet, with the good balance of flavors.
Now, let’s talk about the unique wine program at the Brick + Wood. The “unique” part is that all of the wine on the list (about 30 in total between whites and reds) are available in any size you want – by the tasting pour (2 oz), glass (6 oz), carafe or a whole bottle. You can build your own flight and have a tasting or pair different wines with the different dishes – everything is possible, and all the wines are priced quite reasonably. The selection represents California, Washington, Oregon, New Zealand, Argentina, Spain and Italy – you can see fragments of the wine list in the picture below:
Okay, time to talk about the food. We started from what was called in the menu a “Neapolitan Street Food”. House Made Crostino was very simple but every bit delicious (you can’t go wrong with prosciutto which is sliced right there at the kitchen table). Loaded Potatoes were very tasty, boasting tangy cheese. Next we had Panzerotti (fried dough stuffed with salamino, fresh mozzarella and basil, marinara sauce) which were even served as the street food would be, wrapped in the parchment paper. Fritto Misto (Fried Calamari and shrimp with cherry peppers, chipotle and miso aioli) was excellent, crispy and light, complemented very well with the aioli. Last in that part of our dinner were Arancini (4 cheeses, vodka sauce), which seems to be all of a sudden a very popular appetizer and every and each Italian restaurant around.
I don’t know if this will sound right, but culmination of our dining experience happened right in a middle of our dinner – we were introduced to the Mozzarella and Burrata Bar at Brick+Wood. Imagine the mozzarella been pulled right in front of us, and stuffed with the cream to become a burrata, tied up and served to us right at that very moment. Yes, as I mentioned before, the mozzarella any fresher will still be inside the cow. Here is a series of pictures which will show you creation of burrata – but pictures don’t do the true justice to the food wizardry – you better get yourself to the Brick+Wood and taste for yourself:
Next it arrived at our table – Burrata (house made mozzarella with a cream filled center, assorted meats and vegetables) was served two ways – regular and with truffle oil. The addition of the pungent truffle flavor to the burrata created yet another level of magic – the melding of flavors was just spectacular.
Next dish was yet again nothing short of spectacular – Girelli (thin mozzarella layered with the eggplant, prosciutto and roasted peppers) – I never had mozzarella sliced so thin, used as a perfect dough-like wrapper – it was definitely a wow dish. Last dish in this part of the dinner was Irving Salad (mixed greens, dried cherries, glazed pecans , goat cheese) – fresh, light, with delicious combination of flavors and the goat cheese which even goat cheese haters would be able to enjoy.
Remember I mentioned Pizza in the title? Yes, Pizza time! Brick + Wood sports a wonderful wood-fired oven where you can see pizza been made, right there, right then:
We had 3 different pizzas, all made with the double zero flour: Margherita (San Marzano tomato sauce, basil, fresh mozzarella, evoo) – very good crust, nice flavor profile; Spizy Pizza (San Marzano tomatoes, mozzarella, sopressata, prosciutto cotto, bacon and jalapeno, red pepper infused honey) – perfectly spicy!; Mare a Monte (shrimp, corn and crispy pancetta) – delicious with the nice sweetness, the corn was very interesting on the pizza.
Last but not least – dessert! We had Maple Cheesecake, which was excellent, and Peanut Butter and Nutella Pizza, which had a great combination of salty crust with Peanut Butter and Nutella – simply outstanding.
There you have it, my friends – a delicious evening and a unique and different experience. If you are in the area and looking for a great food and wine, in good company of friends, accompanied by a great service with the smile, I can’t recommend Brick+Wood highly enough.
Have fun and cheers!
Disclaimer: I visited restaurant as a guest of the management. All opinions are my own.
Brick + Wood
1275 Post Rd Ste 7
Fairfield, CT 06824
(203) 939-1400
http://lovelifeandpizza.com/
Restaurant Files: Gastro Bar in Stamford, CT
Stamford, the town where I live, is a vibrant, “alive”, modern city, with no shortage of the restaurants (according to the Trip Advisor, Stamford, a city of about 123,000 has 390 restaurants – I believe that accounts for McDonalds “restaurants” as well, but still). And nevertheless, when I think about new interesting restaurants or when I’m asked to recommend a restaurant in Stamford, I almost start mumbling – especially, if the request is for the new restaurant. I can easily recommend places in Norwalk and other towns near by, but Stamford is always a challenge. This is why I was very happy when I was invited to yet another bloggers dinner at the new restaurant in Stamford, called Gastro Bar.
I like it when the name of the restaurant becomes part of the experience, as it builds anticipation. Think about it – when you are planning to visit a restaurant called “Corner Cafe” – does it create any level of expectations and excitement? Not unless you do the research and figure out what people think about it and what is served at such a restaurant. At the same time, when you hear the name “Gastro Bar”, such a name right away creates a feeling of excitement, as it hints at the upcoming gastronomical experience.
Gastro Bar is located in one of the busiest restaurant enclaves in Stamford – Columbus Park. From the street you walk into the nicely decorated space – it has charm, but doesn’t overwhelm. The front wall of the restaurant is pretty much made out of glass, so even while you are inside, you have a feeling of the open space and feel connected to the street outside. Bar is very substantial, and looks very appropriate for the place which has the “Bar” as part of the name. As usual, we started our visit from a few drinks. The cocktails list was small, but the drinks were outstanding. Slow & Low (Slow & Low whiskey • muddled oranges & lemon • ginger beer) had delicious fresh orange, very refreshing. Gastro Mule (Hendricks Gin • pineapple juice, triple sec • St. Germain • Rose wine) was my favorite – I really don’t like sweet cocktails, and this was a perfection – very tasty and again perfectly refreshing. Wine list had a good selection, mostly focused on California and Italy. We ended up choosing 2011 Justin Cabernet Sauvignon Paso Robles – the wine was rich, with dark fruit and tobacco notes, beautiful depth and excellent balance; this was definitely a spot on selection for our dinner.
And then there was food. We started with the Fried Calamari (Smoked Aioli) which had a very good texture. Next appetizer was Oysters (Crispy oysters, avocado, pureé, grapefruit & radish), which were deep fried and served in a very unique way, with avocado and grape fruit. We had two pizzas, which were more of a tart style, with a very think and crunchy crust. Fig Pizza (goat cheese, 10 year balsamic, prosciutto, arugula) was delicious with large chunks of prosciutto and fig wonderfully balancing the goat cheese. Mushroom Pizza (mushrooms, bacon, fontina) was outstanding, with each ingredient contributing its own flavor profile, and every bite been cravingly delicious.
Up next – Salmon Tartar (Jalapeños, shallots, crispy potatoes, cilantro) – perfectly salmon, perfectly clean profile with nice heat in the back and textural contrast of crispy potatoes. Brussel Sprout Salad (Shaved Brussel sprouts, truffle oil, lemon juice, crispy risotto cake) was also very tasty, a nice combination with risotto cake. Fried Quinoa (Mango Chutney) had perfect balance of flavor and was quintessentially Mediterranean, very much resembling falafel – and it was very tasty in cobination with the mango chutney. Artichoke-stuffed Portabello Mushrooms also had an excellent balance of flavor, with artichoke complementing and extending the mushroom flavor. Albondigas (lamb meatballs, pomodoro, baby kale) had a clear lamb profile, and the dish worked perfectly with the Cabernet Sauvignon we were drinking. Crab Cake (arugula, fresh tomato, cherry pepper sauce) finished our appetizers selection, and what finish this was! Beautiful presentation, and the freshness of the crab cake was on par with the best crab cakes I had in a restaurant in Chesapeake Bay, made from the freshly caught crabs. Even thinking about this crab cake makes me salivate…
Out entrée started with Panzotti (butternut squash, toasted almonds, brown butter), delicious homey pasta, a perfect comfort food. Baked King Salmon (horseradish, beets, whipped potato, braised celery) was outstanding all the way. While salmon was perfectly cooked, for me the stars of the dish were vegetables – sweet beets and braised celery were just spectacular.
Then Chef Fernando Gomez showed up to personally present the Paella:
Paella (clams, shrimp, chicken, mussels, calamari, sweet peas, chorizo, saffron rice) was excellent, great flavor and texture, very well executed.
After all this food, I’m very glad that dessert was of a reasonable size. The Cheesecake had very nice density – not too hard, but not easily falling apart either. And as I like all the things coffee, the Espresso Crème Brûlée was just a wow finish to this outstanding meal with its clear coffee profile.
As usual, a big thanks to the Executive Chef Fernando Gomez, and I’m also glad that I had an opportunity to include into the picture our tireless guide to all the culinary extravaganza – Lin Kavanagh.
We are done here, folks. I hope I didn’t make you too hungry. And I’m also glad that Stamford now has restaurants such as Gastro Bar, where classic perfectly mingles with innovation and creativity. Cheers!
Disclaimer: I visited restaurant as a guest of the management. All opinions are my own.
Gastro Bar Stamford
78 West Park Place
Stamford, CT 06901
203-817-0392
http://www.gastrobarstamford.com
Prime Time at Washington Prime
When you come to the new restaurant, first you discover the food. Then drinks and wine. Then ambiance and decor. Then service. Well, yes, all of the above – but in the random order. The experience is somewhat like peeling the onion, only with an element of surprise – you don’t know what your next excitement will be. May be a new dish. Or may be, as I recently had, a creative interior which all of a sudden dawns on you, after you already spent more than hour in the restaurant.
About two weeks ago, we visited new restaurant in Norwalk, Connecticut, called Washington Prime. The restaurant is located on the Washington Street, hence the first part of the name. And for the second part, there can be multiple explanations, but as restaurant is a steakhouse, and it serves only Prime cuts of beef (for the readers outside of the US – Prime is a definition from the US Department of Agriculture for the best quality selection of beef), hence the second part of the name.
We walked into the restaurant, immediately got to our table, and started studying the cocktail selection and got into the conversation with our dining companions. Only an hour into our dinner I had an opportunity to walk around and see how creatively the dining room was decorated, with the grape vines on the ceiling above bar and green plants (yes, artificial, not live) covering the walls in the corridor. It became quire dark when I made the discovery, so the pictures wouldn’t do a justice to the decor, but nevertheless, you will get an idea.
The cocktail list was quite interesting, and it was not easy to make a selection. I went with the Basil Smash (basil, simple syrup, tanqueray 10, lemon just) – nicely refreshing and not overly sweet. Moscow Mule‘s presentation also looked quite interesting. Then, of course, we went for the wine. The wine list overall was interesting and well composed – but it was not easy to make a selection as I always go out of my way looking for value, and it was simply not that easy (lots of selections were priced at about triple retail, and you know that I have a problem with that). For the white, we had a 2012 Martín Códax Albariño, Rias Baixas – simple, food friendly wine with clean acidity and touch of white stone fruit. We also had 2013 Jean-Luc Colombo Cape Bleue Rosé Provence, which was light and loaded with strawberries.For the reds, we started with the 2012 David Bynum Jane’s Vineyard Pinot Noir Russian River Valley – young, smokey, light cherry flavor, good acidity. While this was a nice wine, we felt that it wouldn’t really stand up to our dinner which included steak, so the red wine we chose to stay with until the end of the meal was 2011 Ridge Three Valleys Sonoma County – notes of smokey raspberries, espresso, touch of dark chocolate, all weaved together over a firm structure with some earthy notes – excellent overall.
And now let’s talk about the food. Everything was split into the courses. We started with a few appetizers – Seafood Tower (colossal shrimp, local oysters, little necks, Alaskan king crab leg, Maine lobster, spicy mustard, house cocktail sauce, classic mignionette) and House Slab Bacon (). The bacon more resembled the pork belly than traditional bacon, and literally was melting in your mouth. The Seafood tower was excellent, great selection of fresh oysters and clams.
Our dinner continued with Small Plates. Lobster Bisque (parsley, crème fraische) was very concentrated, with nice flavor. Deviled Eggs (creamy yolk, prime meatball, pickled onions, foie gras powder) were unsuccessful, unfortunately. I love deviled eggs, one of my childhood favorite dishes – and we keep making it almost for each and every party. The deviled eggs served at Washington Prime were way too acidic, with pickled onion been just too much. I think this dish requires some work make it a success. Burrata (creamy slaw, sambal aioli, sesame, pretzel bread) was creamy and satisfying, just as you would expect the Burrata to be.
Poutine (oxtail ragu, house fries, cheese curds, green onions) was an interesting dish. The oxtail ragu was outstanding, with the flavor and texture creating irresistible, homey experience . However, the cheese curd didn’t fully integrate into the dish – at least with my memories of Poutine in Quebec.
Knuckle & Claw (blue cork grits, lobster sauce, tobiko) was okay – yes, I’m not really a big fun of lobster, so the blue corn grits and tobiko were the best components of the dish for me.
Octopus (pickled peppers, duck fat marble potato, pepper emulsion) was to die for. Perfectly cooked, with delicious flavor combination, it was definitely a star dish.
Wings (fried, kimchi sauce, scallions, soy, chilli) were crispy and very tasty (could use a bit less salt).
Finally (after about an hour of eating), the time had come for Salads. First, Prime Wedge (gem iceberg, pickled heirloom tomatoes, bacon, ewes blue cheese, chili, house ranch dressing) was spectacular. I love the Wedge, and I order it quite often – this was the very best Wedge salad I ever had – the bacon, the sauce, the sweetness of the lettuce were just spot on. And our next salad dish, Chop Chop Salad (iceberg and romaine, bell peppers, onion, carrot, provolone, salami, red wine vinaigrette) was also very much on par with the Wedge – fresh, light and delicious, with the very tasty sauce.
And the time had come for Land & Sea.
We were in a steakhouse, so of course there was steak! USDA Prime Steaks – 8 oz filet Mignon, 18 oz Ribeye, 32 oz. Porterhouse (dry aged 28 days) – were all served on the beautiful wooden boards, in its perfectly simple beauty. The selection of steak sauces, which also included spicy mayo and Chimichurri, was served on the side. The steaks were just outstanding, all three of them had a slight difference in texture and flavor, but they were all simply done at the “wow” level.
Representing the “sea” part, first we had Grouper (Carolina gold rice, tomato, asparagus, carrot butter sauce) – if the steak was “wow” dish, this was a double “wow”. I know that expression “melting in your mouth” is abused, nevertheless, this is the only way I can describe this dish – great flavor, and the fish was really melting in the mouth… And then there were Scallops (middlins, corn relish, nicoise olives, hunters sauce), my perennial favorite, done at the textbook quality – “perfectly seared, succulent and sweet” – the best way possible.
You didn’t think that we left without having a dessert, right? Of course not! Italian and New York Cheesecake, a Tartufo and an Ice cream cookie sandwich with cereal milk were all included in the sweet ending of our evening. All were excellent, but the ice cream sandwich with the cereal milk was a standout for me in creativity. In case you are wondering, the cereal milk of the day was Fruit Loops…
Executive Chef Jared Falco came out to check on us many times, and we had an opportunity to discuss the dishes and his approach to making his cooking stand out. All in all, we had a great time.
That’s all I have for you, my friends. Yes, we had a great evening of food and wine, and the restaurant is definitely worth a visit if you are in a mood for steak, or simply a creative bite of food. Oh yes, and I meant to warn you not to read this post hungry – I guess it is too late now, sorry. Cheers!
I visited restaurant as a guest of the management. All opinions are my own.
Washington Prime
141 Washington Street
South Norwalk, CT 06854
Located at the corner of Washington and Water St.
TEL: (203) 857-1314
http://washingtonprimect.com/
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