Remo’s Brick Oven Pizza (STM) – Pretty Tasty Pie

Posted on April 14, 2014 by jfoodeats

Remos is located on Bedford, just north of the Tresser intersection. Parking on Bedford is always tricky but visitors have the option of parking behind in the large public parking lot. Enter from either the front or the back.

On one side of the interior, near the front is the brick oven for the pizzas. The menu is ample, and guests can choose from appetizers, salads, sandwiches, pastas, plates or pizzas. I was there for the pizza. The restaurant offers 10 Signature pies ranging from a salad and veggie to a Buffalo chicken. You can also opt for a Margherita, a New York Pie, or build your own. I decided on my regular first pie of half pepperoni and half sausage & pepper.

The pizza arrived and it was baked excellently. There was a slight char but not burnt, the dough was very thin, almost too thin, and airy with just a bit of a bite. The sauce was rich in flavor and seasoned with traditional Italian seasonings. There was the correct amount of cheese, nicely melted. The pepperoni was a little spicy and not too oily. The sausage and pepper side was very good, not great. The sausage was not my favorite.

Overall, I enjoyed the pizza at Remos. It definitely deserves a second visit to try another pie.

Napa & Company (Stamford) – Enter Chef Adam Truelove

Posted on March 22, 2014 by jfoodeats

Since opening in 2006, Napa & Co. has received numerous accolades as one of the best restaurants in Connecticut with a creative and inventive menu. Co-Owner Mary Schaeffer told CTbites that her vision from the start has been the “wine country cuisine of Northern California…flavorful, fresh, simply prepared food with its roots based from the European influence of wine growers coming to the area from Spain, France and Italy over the last 100 years.” The restaurant prides itself on “blend(ing) the cultures” of various cuisines. Schaeffer also has a keen eye for culinary talent and last year she hired and handed oversight of the kitchen to Executive Chef Adam Truelove.

Chef Adam earned a degree in Mathematics before following his culinary passion and enrolled at the French Culinary Institute in Manhattan. After graduation, he honed his skills at Town and Esca Restaurants before returning to the FCI as a Chef Instructor. He relocated to the Fairfield County area as the opening Sous Chef at Tarry Lodge in Port Chester, the Executive Chef at Pine Social in New Canaan and eleven 14 Kitchen in Greenwich as the Chef du Cuisine. Last year Napa & Co. reached out to Chef Adam and asked him to join its team to oversee the kitchen as Executive Chef.

Over the last year at Napa, Chef Adam has slowly brought new recipes to the menu, added his personal touch to others and retained many of the dishes that regular guests have loved for many years. His vision is to deliver a menu with new twists on traditional cuisine and the dishes reflect a desire to complement rich meats and fish with a sweet and spicy elements.

A staple on Napa’s menu for many years has been the “Duck & Foie Gras Meatballs.” Chef Adam slightly modified the presentation and the dish is now served with a cinnamon-Port glaze and a smidgen of fig jam. The flavor combination of the foie gras and the duck remains one of my favorites. The textural difference between the exterior and the interior the meatballs was divine. The meatballs were first flash fried and then finished in the oven creating a crispy exterior with soft and fluffy interior. The fatty richness of the foie was perfectly complemented by the fig jam and the concentrated Port glaze added a bold touch of additional sweetness to balance the entire presentation.

The “Crab Salad” included truffle and shaved broccoli and served atop thick slices of cucumber. The crab salad was very mild with two different and delicate components, the sweetness of the crab complemented by the earthy truffle. These light flavors were unfortunately overwhelmed by those of the cucumber, which became the focal point of the presentation. The dish would have been better balanced with more crab salad and a thinner slice of cucumber.

The “Lamb Sliders” were served with a honey-yogurt dressing and encased in a brioche bun, accompanied by a quinoa salad. The mini-burgers were delicious with the deep and rich gaminess of the lamb offset by the sweetness of the yogurt dressing. The buttery brioche paired perfectly with the lamb and honey-yogurt. The quinoa salad was dressed with a cumin vinaigrette and finished with grated ricotta salata. The dressing was applied heavily and overwhelmed both the quinoa and ricotta salata and less dressing would better showcase the nuttiness of the quinoa.

The two entrées were both delicious. The “Roasted Atlantic Cod” was served with Bacalao whipped potatoes, roasted parsnips, lavender jus and finished with basil oil. This was a wonderful combination and offered two separate introductions of both the cod and the parsnip. The filet of cod was perfectly seasoned and finished to medium rare, allowing the fish to maintain a soft and juicy interior, while the crispy exterior offered a delightful textural difference. The whipped potatoes included two additional ingredients, the Bacalao, which added a little fish background to the potatoes plus parsnip purée that created a touch of sweetness. Chef Adam then scattered diced roasted parsnip on the plate to add an addition layer of sweetness.

The “Cassoulet” was outstanding and one of the best versions I have ever tasted. This classical French roasted bean dish is traditionally served with roasted meats and Chef Adam’s rendition featured slowly braised duck confit. The duck was fantastic, soft and succulent on the interior with just a touch of crispiness from the roasting process. He added diced house-made wild boar garlic sausage to the beans to create bold accompaniment to the moist and tender duck. The beans were soft with just a slight bite in texture. To add additional texture, the entire dish was topped with panko bread crumbs before it was roasted.

For dessert we ordered “Chocolate Hazelnut Pot au Crème.” This was served with a piece of grapefruit-hazelnut brittle. The crème was delicious, full of chocolaty goodness and the texture was mildly dense and pleasing to the palate. The brittle was a playful touch to the presentation.

Chef Adam Truelove is slowly placing his mark on the menu at Napa & Co. As he moves into the spring season and includes fresh Connecticut produce I look forward to enjoying many of his additional twists on traditional recipes.

Napa & Company – 75 Broad Street – Stamford, CT 06901 – 203-353-3319

http://www.napaandcompany.com

Really Liked

Duck & Foie Gras Meatballs
Roasted Atlantic Cod
Cassoulet
Chocolate Hazelnut Pot au Crème

Liked

Lamb Sliders

Did Not Like

Crab Salad

This review was originally posted on http://www.ctbites.com at:

http://www.ctbites.com/home/2014/3/20/napa-company-gets-a-new-chef-adam-truelove-at-the-helm.html

Barrique Bistro & Wine Bar (Stamford) – Delicious Bistro Fare

Posted on March 18, 2014 by jfoodeats

Barrique Bistro and Wine Bar opened several months ago in the location that formerly housed Jean Pierre restaurant and continues to offer incredibly delicious bistro fare, plus other southern European cuisine. The décor is relaxed and reminds you of dining in a bistro on the streets of Paris.

The “Escargots” with garlic butter were encased in their shells, brimming with garlic butter, served with a traditional escargot holder and a small fork. Removing the escargot from the shell was difficult as the escargot were very deep within and I finally decided to cut the shell in half. Once removed, the escargot was beautifully prepared, mild in flavor and were complemented by the garlicky butter, which was not overpowering. This was a nice way to begin Le Diner.

Another fantastic appetizer was the “Wild Mushroom Risotto” with white trufﬂe oil. The Arborio rice was perfectly prepared and maintained just a small amount of “bite” on the interior. There was a nice selection of mushrooms, including cremini and oyster that added earthiness, and the reduced stock was creamy and delivered a delicious complement to the rice. I highly recommend this dish.

The roasted “Organic Chicken” was served atop a mélange of baby arugula, fingerling potatoes, cherry tomato, and finished with a drizzle of Balsamic. The chicken was crisp on the exterior and wonderfully moist on the interior. The sweet tomatoes offset the peppery arugula and the balsamic added a fantastic layer of additional flavor. This is a great roasted chicken. The “Organic Salmon” was a simple and pleasant rendition with artichokes, fingerling potatoes, carrots, and wild mushrooms. The large filet is more than enough for a hungry appetite and he accompanying ingredients made for a bright a delightful dish.

The “Skirt Steak” was served with cipollini onions, wild mushrooms, charred asparagus, and finished with a Bordelaise sauce. The steak was a large portion (it filled the entire diameter of the dinner plate) was prepared to my requested medium-rare (another steak at the table ordered medium and serve very rare needed a re-fire). The steak was rich in flavor, and the Bordelaise sauce was delicious with the onions and mushrooms and the deep flavors of the meat were paired perfectly with the sweet onions.

For dessert the “Crème Brulée” and the “Chocolate Mousse Cake” were both delightful. The Brulee was incredibly creamy, and the crisped thin sugar topping was the perfect proportion. The cake, from Matthew’s Bakery was outstanding. Thick layers of cake and a fair amount of filling were fantastic. Both of these desserts are highly recommended.

Overall Barrique Bistro and Wine Bar is a relaxing restaurant, offering delicious bistro cuisine. Bon Appetit.

Cask Republic (Stamford) – Beer, Bourbon, Whisk(e)ys and More

Posted on February 25, 2014 by jfoodeats

Cask Republic opened its second location in Stamford recently to expand on the popularity of its sister location in New Haven. Aptly named, the restaurant, well more accurately a beer and Whisky haven, features an enormous selection of beers on tap, and one of the largest selections of single malt Scotches in the area. The beer menu is as long as it is broad and represents almost every type of beer imaginable; included in the enormous beer selection are lagers, pilsners, bocks, ambers, browns, barley wines, Pale ales, India pale ales, wheats, whites, Belgians, porters, stouts, and for those varieties without a specific designation, EtCetera. Cask represents the candy store for beer aficionados.

For those looking for a little stiffer refreshment, Cask also offers an equally impressive selection of bourbons, ryes, Scotch whisky and whiskey. An entire menu is dedicated to Single Malt Scotches with over thirty different vintages offered.

The atmosphere is both relaxed and vibrant. Grab a table or booth with friends, meet new friends at the communal table, or chill in a lazy chair by the fireplace, Cask offers as many options for seating as it does beer and spirits.

The food is definitely the younger sister to the beer and spirits. Focused to pair with the beer and spirits, the menu includes cheese boards (8 choices), a few pizza combinations, plus small and large plates. Indulge in “Small Plates” ranging from “Kale Salad” with radicchio, lentils, cranberries, walnuts and creamy ginger vinaigrette to “Smoked Short Rib Meatballs” with IPA BBQ glaze and crumbled Maytag bleu cheese, to “Soy Glazed Wings” with jalapeno ginger-lime sauce to “Baby Surf and Turf” with tenderloin, shrimp, potato cake topped with blue cheese truffle sauce. I really liked the Pork Confit Sliders, the meat was tender and the sauce delivered great flavor and if you see those on the menu grab a couple of orders for the table.

Larger plates are more limited and include a couple of sandwiches, “House Made Lamb Pastrami Reuben,” and a “Fork & Knife Sandwich” with thinly sliced short rib, cranberry aioli, gorgonzola, and caramelized onions, and more substantial options including salmon, steak and chicken.

Whether you are a beer and spirits maven, want to sample and expand your beer IQ, or show off and buy the table a round of $32 bourbons Cask offers something for everyone with a variety of food.

Kotobuki (Stamford) – Fresh, Basic Sushi Bar

Posted on February 9, 2014 by jfoodeats

Located in a small storefront on Summer Street in downtown Stamford is Kotobuki. Enter the restaurant and you can choose from several tables or wander to the back of the dining area and sit at the sushi bar. After several visits over many years, I would recommend Kotobuki as a place to enjoy very basic,but very good and fresh sushi, and in the end fresh is good.

The miso soup is full of flavor and really warmed us on a cold winter night. The fried dumplings were very small, one bite per dumpling but really good flavor.Some my think both are a little on the salty side.

The rolls (eight piece per) are very small in diameter, may 1″, tasty but I wanted more fish in each. Most of the choices contain “spicy” with a couple of combinations that I have never seen on any other menu, i.e. a Betty Roll. The menu also includes a la carte sushi and sashimi selections, the price on the menu is for 1-piece sushi. Each piece is large, the tuna and unagi were very good.

Overall, Kotobuki is a quick place to grab some fresh sushi.

Cotto Wine Bar (Stamford) – Food with Love from Italy

Posted on January 12, 2014 by jfoodeats

I finally returned to Cotto after a long hiatus and I am glad I did. The atmosphere was alive, the staff was friendly and knowledgeable and the food was very good. The chef recreates the cuisine reminiscent of numerous restaurants in Italy, straightforward Italian food that allows the flavors of the ingredients to shine. Unlike many Fairfield County restaurants where you feel rushed, there was not one iota of pushiness at our table and from what I noticed with the staff interactions at other tables, this is the owners’ philosophy.

Upon arrival on a snowy and icy evening we were met by one of the owners, Silvy Ridolfi, and escorted to our table by her husband and owner Claudio. The interior is beautiful, with photos of Silvy’s movie actress mother (she appeared in films with Sophia Loren) adorning one entire wall, a long bar the other, with a rounded wood covered ceiling creating a very European, slick environment

Once seated we were approached by our server, and over the course of our meal he proved to be an incredible source of information, recommendations and exceptional service. He guided us to several of his favorite dishes and was very competent in his wine selections to pair with the meal.

The menu is large and diverse and divided into several sections including Tapas, charcuterie, cheeses, pastas (with a separate section for house made) pizzas and entrees. We narrowed our choices and decided on a few tapas to begin the meal.

The “New Zealand Lamb Chops” were the best of the appetizers that we sampled. They were prepared to our requested medium-rare and accented with rosemary, garlic, Balsamic vinegar, extra virgin olive oil and served with arugula. The meat was rich and flavorful and worked well with the Balsamic. The “Grilled Calamari” was flash grilled and topped with a Balsamic reduction and served with lemon wedges and arugula. I recommend squeezing lemon juice on the calamari to balance the flavors. The “San Marzano Veal Meatballs” were served with a touch of tomato sauce and shaved Parmigiano Reggiano. The portion of six small meatballs were firm in texture with good flavor. The sauce was a nice complement to the herb-spiced meatballs.

Of the four entrees we sampled, the best was the “Organic Roasted Chicken.” The half chicken was roasted in the wood fired oven and delivered a crispy skin and a delicious and succulent interior. The freshly made “Tagliatelle” was served with wild boar ragu and was very good. The house made pasta was silky in texture and thick enough to handle the robust tomato sauce. I would prefer a little less sauce to allow for the rich flavor of the boar to come more to the forefront. The special “Ravioli” for the evening was a spinach ravioli served in a creamy cheese sauce and we asked if a Pomodoro sauce could be substituted. The raviolis were plump and excellent, and worked very well with the rich tomato flavor of the Pomodoro.

Save room for dessert. We ordered two to share, the molten chocolate cake and the bread pudding, both served with pistachio gelato. They were excellent. The chocolate cake oozed a delicious chocolaty center and the pistachio gelato was a great complement. The bread pudding included raisins and was fantastic, offering crispy and moist textures, sweetness and then offset by the pistachio gelato.

It was a great, fun evening of very good food in a relaxed and vibrant atmosphere. I really enjoyed Cotto and look forward to another meal.

Harlan Social (Stamford) – Still One of the Best

Posted on January 1, 2014 by jfoodeats

The new menu at Harlan Social is in full swing and there are some fantastic options emphasizing Chef Lewandowski’s philosophy of bold and balanced flavors.

The “Baby Tuscan Kale & Blue Cheese Salad,” topped with apples, spiced pecans and cider vinaigrette is delightful. The salad delivers bold flavors in the Kale and the Blue cheese and complemented by the sweetness of the apples and the acidity of the vinaigrette. The “Spicy Pork Meatballs” are delicious, served with soft polenta, San Marzano tomatoes with a touch of Pecorino. The slightly spicy and moist meatballs pair well with the creamy polenta with the Pecorino adding just a touch of saltiness. The “Local Burrata” is fantastic and is accompanied by red wine caponata with incredibly bold flavors. The Burrata is creamy with a soft lusciousness while the caponata takes the palate to the other extreme with olives, capers, eggplant and a touch of basil. These are all great choices to start the meal.

For entrees I really enjoyed the “Red Wine Braised Short Rib.” Served atop a sweet carrot puree and accompanied by Brussels sprouts, the soft, moist meat is perfectly glazed with the wine sauce. The sweetness of the carrot puree is delicious and works perfectly with the crunchy earthiness of the slivered almonds. Another great choice is the “Grilled Long Island Duck” served with butternut squash and apple puree, and finished with lingonberry sauce. A large, sliced duck breast sits atop a creamy and sweet apple puree that is offset by the slightly sweet-sour lingonberry sauce. The butternut squash adds an earthy quality, creating adish with rich flavors. Carnivores will be satisfied with the “Herb Crusted Rack of Lamb.” A rack of four encrusted chops are served with braised lamb shoulder, rye spaetzle and acorn squash. The chops are full of flavor with the shoulder, spaetzle and acorn squash adding additional flavors and texture. One dish that I am not as fond of is the Goat Cheese Ravioli, which is served with Serrano ham, picholine olives and braised tomatoes. The flavors fought with each other and did not offer the full flavor and balanced flavor profile as the other dishes.

Service is always spot on, knowledgeable, friendly and constantly checking to see if all is perfect for the guests.

Best Restaurant Burgers in Southwest CT – #8 Napa (Stamford)

Posted on May 28, 2013 by jfoodeats

Carrying on in the tradition of previous chefs, Bill Taibe and Arik Bensimon, current Chef Adam Truelove still produces one of the best burgers in southwest Connecticut. After only a few weeks at the helm of this renowned kitchen I decided to try the burger that has been one of my favorites for years. As a game changing burger over the years, the Napa Burger is the only entrant on the list that uses 100% American Wagyu beef, was the first to include the onion jam, and then topped with Gruyere, which has become this burger’s trademark.

Executive Chef Adam Truelove continues producing the Napa Wagyu Burger which has appeared on this list since its inception. The large, marbled meat was perfectly prepared and then topped with an onion jam, aged Gouda cheese, and pepper mayo, all encased in a brioche roll. The meat was rich and juicy and the onion jam was fantastic. The aged Gouda cheese was perfectly melted and brought a deep nutty flavor to the burger. The fries that accompanied the burger were delicious.

Read the entire list of best Restaurant Hamburgers at http://www.ctbites.com at:

http://www.ctbites.com/home/2013/5/19/ten-best-restaurant-burgers-greenwich-to-new-haven-2013.html

Jfood’s Top 10 Bar Burgers – Greenwich to New Haven #6 Dinosaur BBQ

Posted on May 9, 2013 by jfoodeats

The countdown continues to the best bar burger from Greenwich to New Haven. And unlike other lists, I actually tasted close to 70 different hamburgers for this list.

The “Dino Burger Deluxe” was 6 ounces of Angus beef topped with BBQ caramelized onions, melted cheddar cheese, tomato, house-cured pickles and BBQ mayo. The patty was cooked over a wood grill and the flavor of the meat absorbed a lot of great smoky flavor. The onions were a little pungent but the cheese and BBQ mayo were both great additions, the latter added just a touch of spice. The griddled bun was basic but the grilling increased the flavor and crunchiness. The Dino Poutine, fries covered with cheese and pulled pork, was a great side to go with.

For a full list go to…

http://www.ctbites.com/home/2013/5/5/top-10-bar-burgers-from-greenwich-to-new-haven-2013.html

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