JAX – Mama’s Boy’s Other Child Opens in SONO

Posted on October 19, 2014 by jfoodeats

Whenever the owner of a restaurant that serves great food announces a second location, I am excited to see where this second venture will lead. After hearing that Greer Fredericks, the co-owner of Mama’s Boy in SONO, was opening JAX around the corner on North Main, I couldn’t wait for my first visit. JAX opened a few weeks ago and currently serves a wide range of breakfast options, plus a tremendous selection of creative sandwiches at lunch. It is also placing the final touches to its soon to be released take-away dinners, and awaiting the delivery of its ice cream machine.

Located just south of the SONO theatre, the interior is completely redesigned, accented with a red painted art nouveau ceiling and lots of wood throughout…it is definitely the sister restaurant to Mama’s Boy. There is a long communal wooden table from front to back, seats along the window, a large display case, a separate open refrigerator with a great selection of beverages and blackboards on two walls announcing the menu.

When I walked into JAX, Greer was behind the counter, handling orders, making suggestions and bringing her southern charm to Norwalk. The menu is colorfully painted on the enormous multi-colored blackboard spanning the entire left wall. On my first visit I ordered the “Cubano,” described as Black Forest ham, pulled pork, Swiss, house pickles and creamy house mustard, served on a pressed Cuban roll. It has been a challenge over the years finding a great Cubano in the area.

Jax’s rendition was delicious…my first bite was an explosion of flavors. The sandwich started with a pile of pulled pork, which was tender, juicy and full of smokiness. The Swiss cheese offered a touch of nuttiness, the pickles added both crunch and a little tang, the mild black forest ham contributed more smokiness and then JAX swathed the roll with a spicy house-made mustard. The combination was outstanding, and the spicy mustard really kicked up the heat. Next time I will make sure it is grilled.

I cannot wait to return to JAX when it is in full swing. For now I will just have to work my way through a few more sandwiches…is “The Che,” “The Chicken and Waffle” or “The Spread” up next? It’s a tough decision.

46 North Main Street – South Norwalk, CT – 06854

203. 857.1414

http://www.jaxandcoct.com/

info@jaxandcoct.com

Table 104 (STM) – Not a Hit

Posted on October 12, 2014 by jfoodeats

Table 104 recently opened on Long Ridge Rd just north of Saks on the way to the Merritt, the fourth re-incarnation of this space (Matteo’s, Fio’s, and Minetto’s to name a few) over the past several years. In addition to the restaurants available in the strip malls on High Ridge, Table 104 offers an option to downtown Stamford. Parking is available in an attached lot, with valet parking on the weekends. We recently visited and sampled several small plates, a two pizza combinations, a pasta and one of their larger plates.

My favorite dish of the visit was the “Sicilian Arancini with the Bolognese Sauce.” The arancini were perfectly cooked to maintain its interior moistness; and the kitchen did an excellent job in frying each ball to create a crispy exterior. They sat atop a mound of Bolognese sauce, which was very good…this dish was the highlight of the visit. The other small plate, The “Meatballs, Pork-Chicken Beef, Grilled Crostino, Marinara, Shaved Grana.” was disappointing. The meatballs were severely undercooked, borderline raw, spicy and once we tasted the very rare interior we stopped eating them.

The first pizza to arrive was the mushroom pizza. The mushrooms were pretty good and worked well with the cheese. The toppings on the other pizza were sausage, et. al. The sausage was also pretty good, unfortunately both suffered from a crust that was very bland.

The pasta dish was capellini combined with shrimp, arugula and grape tomatoes. Other than a few slices of garlic, the dish was significantly under-seasoned, it was very bland.
The “Grilled Hangar Steak, Smashed Fingerling, Roasted Peppers, Leeks, Mushroom Ragu,” ordered medium-rare, was served rare-raw. Other than a little vinegar flavor from the chimichurri, It was also under-seasoned. Unfortunately it was overwhelmed with oil from the chimichurri. The potatoes were well prepared but they too were without any seasoning.

Overall it was a very disappointing visit to Table 104. Other than the arancini, the other dishes were not memorable.

Matsu Sushi (Westport) – Airy Feel and Plenty of Options

Posted on October 8, 2014 by jfoodeats

Matsu Sushi is located a block south of the Post Road at 33 Jessup Road. Sitting behind the glass front is a large open dining area, with a similar sized menu featuring an array of Japanese style dishes. The interior space is delightful, and takes advantage of high ceilings and an indoor waterfall.

Known primarily for its creative sushi, sashimi and rolls, Matsu also offers small and large plates.

A quick survey through the menu indicates the traditional sushi choices include selections from salmon to uni, plus a few cooked selections with per piece prices ranging from $2.50 to $6.00. Order by the piece, or order most of the selections as a roll. For those looking for a simple combination roll or hand roll, Matsu serves numerous options including eel, shrimp, soft shell crab, smoked salmon, salmon skin, avocado, cucumber, topped with an eel sauce, tobiko or masago. And the chefs of Matsu show their creativity with several “Fancy Rolls” that offer combinations that include King crab, lobster, soft shell crab, fried oysters, blue crab, shrimp tempura, tuna, salmon and spicy tuna. And for the adventurous, sit at the Sushi Bar and enjoy an Omakase dinner for two and let the chef guide you through a full dinner.

For those looking for a larger entrée, Matsu offers Teriyaki, Negimakis, Tempuras and Katsus with numerous meats and seafood. Likewise, there are over 15 different Hibachi dinners that include soup, vegetables, a salad, plus fried rice or noodles. And lastly there are several udon or soba options to warm the guests in colder times.

Matsu Sushi has been a mainstay for the sushi minded for almost ten years. Whether you are looking for a platter of sushi or sashimi, a hibachi dinner or a bowl of Udon or Soba, Matsu offers each of these in a clean and bright environment.

Rosy’s Tomorrow (Danbury) – 100 of Service

Posted on October 8, 2014 by jfoodeats

The history of Rosy Tomorrow’s is an inspiration to all. In the early 1900s a young orphan named Rosy was taken in by a local merchants to help with household chores. The head cook of the family took a liking to Rosy and together they started catering numerous local parties. Rosy learned the power of food.

At the Great Danbury Fair in 1915 she opened a booth next to the beer hall and sales of her food specialties were spectacular, and patrons returned year after year. She later organized women to compile baskets of food for returning soldiers as they disembarked at railway stations. Over 65 years later, in 1981, the Fair ended and Rosy’s booth was no more, but Rosy Tomorrow was opened. Thirty five years later, as it approaches the 100^th anniversary of Rosy opening her stand at the Great Danbury Fair, Rosy Tomorrow stands as a tribute to the great woman, who started with nothing and gave everything to her love of food and her country.

Today, the restaurant stands in a red planked building reminiscent of a rail car with a garden room off the back. The interior with its soaring ceilings is filled with an eclectic collection of woods, lights, high top tables, and items from all walks of life. The menu continues this eclectic focus.

The appetizers include a Mucho Nacho Platter, Caribbean Fried Coconut Shrimp, Spicy Buffalo Style Calamari and California Mesquite Chicken Quesadilla, Rosy’s signature Fisherman’s Chowder, Chicken Pot Pie Soup, Sesame Crusted Ahi Tuna, Bangkok Beef Salad, Lobster Cobb Salad, Kantang Chicken Salad, Thai Chicken Salad, and a South of the Border Cobb Salad.

There are plenty of burger combinations to choose from including a classic Bacon Cheeseburger, Swiss ‘n Portobello, Stuffed Blue Cheese and Bacon Burger, The Famous Garbage Burger (with sautéed mushrooms and onions, smoked bacon, cheese, Bermuda onion, tomato, lettuce and pickle), Maui Wowie Burger (fresh mozzarella, smoked bacon, pineapple, roasted red peppers, ranch dressing, lettuce, tomato and onion), and a Vegetable “Save the Earth” Burger.

Sandwiches are equally varied and range from a French Dip with a choice of sautéed mushrooms, caramelized onions and melted cheese, a Cuban Pork Dip Sandwich, Grilled Pastrami or Chicken, a gluten free Portobello Mushroom Panini to a Spicy Buffalo Chicken Panini.

For the hungrier appetite, Rosy’s Tomorrow offers a Maple Cider Chicken and Squash Kabobs, a Barolo Braised Short Ribs, Atlantic Salmon, Baked Asian Atlantic Cod, Fish & Chips, and the daily Prime Rib of Beef au jus, while it lasts.

After 100 years of as a mainstay in Danbury, Rosy’s Tomorrow is a tribute to that young orphaned who knew the power of food and the love of the community.

Capriccio Cafe (STM) – Eclectic Menu with Al Fresco Dining

Posted on October 1, 2014 by jfoodeats

The weather is turning and soon the evenings of sitting under the stars eating dinner will be both a memory and a yearning. Capriccio Café will move its menu indoors to serve traditional pizzas, pastas, and secondi selections.

The menu offers a variety of antipasti from a simple Grilled Vegetable Stack and Zucchini Chips to Eggplant Parmigiana or three varieties of calamari. Almost twenty different salads are also available…a traditional Caesar and Caprese to those that include smoked or seared salmon, tuna or crab cake. There are numerous sandwiches from a provolone and ham to those that combine ham, Swiss, avocado and tomato. To complement the Italian grilled cheese selections, Capricio offers cold and hot options. The Panini section is eclectic with a basic Mozzarella, plum tomato and basil, a Cubano with roasted pork, ham Swiss cheese and pickles, a Bistecca with steak, Provolone, onions, a Gamberi e Avocado mushrooms and a shrimp, avocado, bacon, and onion plus a Porchetta with roasted pork, caramelized onions and Provolone.

For a larger appetite choose one of over 20 pre-conceived combinations from Margherita, or add meatballs, cheery peppers, sausage, Portobello mushrooms, slices of chicken or grilled cutlets or slices of Sopressata. The toppings for the white pizza options include ricotta, speck, Prociutto, arugula, and spicy oil.

Numerous pasta choices are also available. The choices incorporate a simple Spaghetti Al Pomodoro with tomato sauce and basil, a Fettuccine with veal Bolnese, Spaghetti Frutti di Mare with shrimp, clams, and calamari in a light Marinara sauce and a Penne al Pesto. Finally, the Secondi options include a Chicken Scarpariello, Tilapia al Limone, Salmon with sautéed spinach, raisins and pine nuts, and a Skirt Steak Chimichurri.

Finish the meal with a selection of Gelatos from nearby Volta Gelateria. With an eclectic menu and outdoor seating, Capriccio Café offers a wide variety of cuisine for all.

Tierra (Westport) – Big Bold Burger

Posted on September 23, 2014 by jfoodeats

When someone says, “you gotta try this burger,” I place on the list and visit as many as possible. Last week a buddy told me that I needed to visit Tierra and try their burger, and on a beautiful afternoon I journeyed to Westport, grabbed a table outside and ordered the “Tierra Burger, Topped with Home-made Chorizo, Chihuahua Cheese, Pequillo Pepper Aioli.”

The burger was served open faced, accompanied by a mound of blue Terra chips. On one side was a generous patty topped with a thick layer of melted cheese…and I could see sautéed peppers and onions (not described on the menu) peeking from under the cheese. The other half was covered with a liberal swath of the aioli. I cut the burger in half and it was perfectly prepared to medium-rare, the darkish red of the interior glistening with juice. The kitchen also took great care in keeping the medium grind intact, avoiding the tendency to compress the patty.

I always taste a little of each of the ingredients. The beef was mild and not overly seasoned, while the crumbled chorizo, as well as the slivered sautéed Jalapeño peppers and onions were spicy and delicious. I wondered how it would all work in unison. The first bite was an explosion of flavors. The most notable was the chorizo, Jalapeño pepper and onion combination. Together these three items were fantastic. The Chihuahua cheese (similar to a mild cheddar) calmed the spiciness of these other toppings. The aioli also contributed a cooling aspect to the composition. The bun was one of the most buttery brioche I have tasted in my burger quest, but was out of balance with the other ingredients, almost fighting with them versus complementing.

Overall, the Tierra Burger is one of the most flavorful burgers in Fairfield County. The chorizo and Jalapeno peppers were the centerpieces of the combination. The beef patty was more a complement to these ingredients, versus vice versa. The Chihuahua cheese and aioli were great additions to soften the spiciness of the chorizo and peppers. If you are looking for a bold, Latin-inspired burger, Tierra is a great choice. For me, the combination of ingredients was more aligned to a fantastic taco than a burger.

Le Languedoc (Nantucket) – Outstanding French Cuisine

Posted on September 19, 2014 by jfoodeats

When you think back on memorable meals, my recent meal at Le Languedoc qualifies as a perfect event. From the décor, the ambiance, the service and the food, each component was a perfect 10.

Located in downtown Nantucket, this French restaurant has several rooms and our group was seated in the rear room. The server asked for drink orders and described the additions to the menu for the evening. Included on our night was an appetizer of tomatoes and Burrata plus a lamb dish for the entrées. She mentioned the prices of each at the end of the presentation (which was perfect) and then allowed the table to decide from the regular menu or the specials.

For my appetizer I ordered the Tomato and Burrata Special and the Grilled Quail for my entrée.

The tomato and Burrata arrived and is was a generous portion, this was not the beginning of a small plate dining experience. The tomatoes were thickly sliced, sweet and delicious, and the Burrata was as creamy as any I have eaten. Basil leaves, plus a few drops of basil oil and extra virgin olive oil complemented the dish perfectly. The kitchen also added a few other greens, which were delicious but unnecessary.

My entrée arrived and I was pleasantly surprised that two full quail were included. Quail are usually very difficult to cut so I asked for a steak knife and when I made the first incision it was boneless, a fantastic way to serve. The quail was perfectly seasoned with a good amount of salt and pepper and cooked to retain all of its fantastic flavor and maintain its juiciness. The sides that accompanied the dish were a great balance of earthiness plus crunchiness that allowed the delicious quails to shine. We passed on dessert since we planned on ice cream at the Juice Bar down the street.

Overall this was an outstanding meal and our weekend in Nantucket.

I highly recommend Languedoc on any visit.

Proprietors Bar & Table (Nantucket) – Absolutely Outstanding

Posted on September 19, 2014 by jfoodeats

Proprietor’s is located on India Street in downtown Nantucket and the chef is creating some of the best dishes I have ever enjoyed. From the first bite of the bread to the last bite of the Moroccan Donuts, Proprietor’s is a restaurant that everyone who enjoys creative and delicious food must place on their list while in Nantucket.

The meal started with what I thought was going to be a simple slice of bread, but this was no ordinary bread. It was filled with a small amount of meat, and the texture of the bread was like none I have ever tasted. My instincts immediately kicked in…this might be one of those hidden gem restaurants that soon become a difficult reservation to obtain.

Our first course was the “Tuna Sunomono.” Several slices of tuna were topped with Peruvian Soy, Red Chile Sauce, Crispy Yucca, Yuzu, and Sesame. The fish was fresh, mild in flavor and the toppings added a touch of heat and just a smidgen of saltiness. It was a great beginning to tease the palate. The “Tater Cubes” were like none you have ever tasted, they were outstanding. Crispy Shredded Potatoes were perfectly fried and topped with Joppiesaus, Farm House Gouda, and served alongside a Beet Pickled Egg. The combination of the fried potatoes and the melting cheese delivered textural differences and great flavors.

This was followed by the “Cuchifritos,” the dish that most in our group thought was the best of the evening. A plate of Pork Riblets were topped with Sweet Chili Mojo, and served with Cheesy Masa Fries, and Annatto. The riblets were crisped on the exterior before the sauce was applied. The riblets remained crispy under the outrageously delicious sauce. My issue with the dish was the fries, they were grainy and a little off-putting.

Next to arrive was my favorite dish of the evening, the “Shaved ‘Pork-Umms‘,”comprised of Berkshire Pork, Scallion, Sesame BBQ sauce encased in a house-made Kimchee Biscuit. The meat was perfectly prepared, soft and moist with great flavor, and the Kimchee Biscuit made this dish spectacular, it was divine and created a combination that ranks as one of my favorites of all time. Following the pork was the Apalachicola Shrimp, which included 6 large shrimp, topped with Garlicky Green Sauce, Chili Threads, Corn Nuts. The biggest issue was that it followed the pork dish and the bar was very high at this point in the evening.

Last to arrive was the “Grass Fed Bavette Steak,” which was also delicious. It was served with a Potato Purée, Aigre Doux, and a Marrow Baste. The beef delivered a deep, rich flavor that worked really well with potato purée and the combination of the sweet and sour components of the aigre doux and additional richness of the marrow delivered a great flavor combination. I really liked this dish but the meat was a little tough.

Overall the meal was outstanding at Proprietor’s, from the bread through the desserts, it is a must go to restaurant on Nantucket.

Libertine (MSP) – Great Potential

Posted on September 18, 2014 by jfoodeats

Libertine is the newest addition to the MSP landscape by master Chef Tim McKee. In his latest contribution in Uptown, Chef McKee created a restaurant serving an inventive and diverse menu. Begin your evening from a selection of appetizers ranging from Tuna Poke Tacos to Crispy Pig’s Ear followed by various cuts of beef, lamb, chicken, pork or fish accompanied by creative side dishes. Add to the delicious cuisine a hip and eclectic atmosphere and you have another go-to restaurant.

The front room includes an enormous rectangular bar with close to 25 seats on each side. Surrounding the bar are numerous community tables, each offering seating for up to six guests, plus booths along the quiet, inside wall. In the back room are smaller 4-tops hugging the windows plus booths, each capable of handling 4 diners. A few round tables separate the two rooms. Overall the setting is relaxed and a wonderful setting to dine in.

The server was forthcoming with her favorites and I chose the “Crispy Pig’s Ears” for my appetizer, plus the “Bacon Chop” and a side of “Kale” for my entrée.

The pig’s ear was served with a fried egg, ancho pepper slices, accompanied with a dipping sauce. The menu states lime is included but there was none on my plate nor did I discern any citrusy back notes in the dish. The pig’s ear was sliced into bite sized pieces, breaded and deep fried. I was concerned that the small segments would be tough, but the kitchen cooked them perfectly, soft, tender and when dipped in the spicy-sweet sauce was delicious. When combined with a slice of the spicy ancho pepper and complemented with the creaminess of the oozing egg, this was an incredibly memorable dish.

The bacon chop was a Fred Flintstone sized pork chop served with a single onion ring. The server stated that this would be the best pork chop I would ever taste and on certain bites she was absolutely correct. Most of the chop was outstanding. It was moist, flavorful, and perfectly cooked. A few bites were not in the same league, the kitchen lost its focus with the final salting, way too much and it caused my head to snap back with the saltiness. The menu also states “lightly smoked” but manage your expectations…it is more a brined and grilled preparation.

The Kale was served with a Manchego cream and garlic. I would best describe this as Kale Mac & Cheese without the Mac. The kale was engulfed in the creamy cheese sauce and was delicious as the bitterness of the kale was balanced by the creaminess of the melted cheese. This was a rich dish that needs to be shared.

The server was excellent but the kitchen failed miserably on timing. The server told me that the meal arrives as prepared. The pig’s ear arrived first. After two bites the kale was brought by the runner and two minutes later he was holding my bacon chop. So there I sat with 90% of my appetizer uneaten, and my entrée occupying the remainder of the table. I asked the server to return the entrée and side to the kitchen and let me enjoy the food versus throwing everything simultaneously into the table. She was quick to comply and the manager wandered over to apologize. They turned a negative into a positive so kudos to both of them.

Overall I loved the space and the appetizer. The entrée could have been fantastic had the kitchen seasoned the chop properly and it failed miserably on the timing of the food leaving the kitchen. Libertine has tremendous potential and needs a little time to iron out the kinks, deliver the items as described on the menu and serve the food in a manner that allows the guests to enjoy the culinary creations.

CHIPS (Fairfield) – Best Pancakes in CT

Posted on September 6, 2014 by jfoodeats

For years I have heard about the pancakes at Chips in Fairfield. Year after year I see them rated as the best pancakes in CT. Time after time I have tried to eat there only to be met by 1+ hour waits. But today, it happened…we drove to Fairfield and there was no line. We were immediately seated, given the four page menu and waited for the pancakes.

While my wife and daughter looked at the egg options, I immediately decided on the chocolate chip pancakes with bananas. I enjoyed a couple of cups of coffee while we waited and then the plate arrived.

The stack of 5 large pancakes were filled with both chips and bananas plus more of each on top. Butter accompanied the pancakes. Most people place the syrup atop the pancakes, but I place on the plate and then dip each forkful. Dipping the pancakes versus topping with the syrup keeps the puffiness intact in each pancake, a definite game-changer. The first bite was fantastic, the pancakes delivered an airy texture and the flavor was outstanding. There was a certain nuttiness to the batter and the sweet chocolate chips were the perfect complement. Perfect texture and flavor.

After my first pancake breakfast at CHIPS I fully agree that the pancakes are the best I have eaten in CT.

Jfood Eats

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