My number 4 for 2015 was Bailey’s Backyard “Cheddar and Ale Burger.” It began with beef from a grass fed humanely raised steer that was mildly compressed and grilled. The meat was deep and rich in flavor and incredibly juicy. Chef Forrest Pasternack topped his creation with caramelized onions and a house-made cheddar and ale sauce that contained over 29 ingredients. The subtle spice in the blend to complement the cheddar cheese was za’atar, itself a combination of several spices. The burger was encased in a buttery brioche. The hand cut shoestring fries were crispy and perfectly salted.

Our recent visit to Oceana was close to flawless from start to finish. This restaurant is an annual visit for our group and the visit to the beautiful setting was the culinary highlight of the extended weekend. Our servers for the evening were exceptional. They explained the evenings specials, at both ends of the long table, were helpful with suggestions, when one in our party explained her allergies, they were quick to check with the kitchen on each of the dishes, they delivered the food efficiently, checked in and were a part of our fun.

We started the evening with a small gift from the chef. An Asian soup spoon was delivered to each of us. Each was filled with a gelee made with blueberry and kobuchi (Japanese tea). It was a very playful start to the meal and set the tone for the menu’s light options.

For my appetizer I ordered the special of the evening, the Lobster Bisque. The bisque was served with a dollop of crème fraiche and a mini-triangle of grilled cheese. This version offered a delicate flavor from the lobster; it was not overwhelming; and was offset by the tang of the crème fraiche and a slight crunch from the grilled cheese. I really liked the Lobster Bisque.

I also ordered the evening’s special for my entrée, Swordfish medallions with fried sweet potato gnocchi plus slices of cucumber and mango. I was a little hesitant ordering swordfish and mentioned my anxiety to the server about dried out fish. She was very confident about the chef’s ability. She was absolutely correct. The swordfish was perfectly prepared, moist on the interior and the texture indicated its ultimate freshness. The gnocchi added just a little crunchiness but it was not a significant flavor component. The mound of thinly sliced and slightly pickled cucumbers were a great addition. The entire dish was elevated by the sweetness of the ultra-thin slices of mango. This modest addition created a beautifully wonderful composition.

The table ordered almost all of the desserts to share. My favorite was the Chocolate Molten Cake, which ranks as one of the top five I have ever eaten. The other outstanding choice was the White Chocolate Panna Cotta, which was served with sweet berries; the combination was outstanding. The Creme Brulee was slightly undercooked, a little runny, but the flavors were perfect and the topping was minimal, which is my preference. The last dessert was the Apple Pie. It was also delicious with crispy apples complemented by a crust with great buttery flavor.

Overall, our venture to Oceana was nearly flawless and I cannot wait to return next year for another creative meal.

Hudson Restaurant is located just off Atlantic Avenue in Delray overlooking the eastern side of the Intercoastal. The entrance to the restaurant is located on Venetian Drive and the parking lot is fully dedicated to valet parking. There are four separate eating areas, the bar, the lounge, the deck and a slightly more formal dining area overlooking the kitchen. All but the bar offer a view or a limited view of the waterway. Be advised that the dining area’s proximity to the kitchen was our least favorite as the cooking aromas engulfed the table.

Overseeing the kitchen is Executive Chef George Cocilova, a CIA graduate, whose experience includes cooking at Bouley in New York City, The French Laundry in Napa Valley and Aqua in San Francisco. This top-tiered experiencewas evident in my dish, which was perfectly prepared and composed.

The table started with the White Flatbread. The crispy rectangular presentation was topped with garlic confit, Fontina and Ricotta cheeses, pinwheel sausage and broccoli rabe. This was delicious. The crust was crispy and was a great canvas for the two cheeses, which gave a good level creaminess. The pungency of the broccoli rabe was offset by a mildly spicy sausage and the garlic confit was a great complement to the other ingredients.

For my entrée I ordered the Pork Porterhouse that included sweet potato purée, braised rainbow Swiss chard, HUDSON bourbon peaches, applewood smoked bacon, caramelized onions and finished with a red grape demi. This was outstanding. The pork chop was moist and full of flavor. The caramelized onions were more sautéed than a slow caramelization, and were soft and sweet and the bacon pieces were perfectly crisped and added smokiness and saltiness. The peaches added a great level of sweetness to the overall presentation. This was one great chop.

Service was fantastic as well. Our server was knowledgeable, friendly and was more than willing to offer suggestions and opinions.

Overall I highly recommend Hudson as a great restaurant with a great view.

 2014 is drawing to a close. During 2014 I visited over 100 different restaurants, and like most data sets there were some that were fantastic. Here is a list of my favorite dishes from 2014.

Appetizer – Harlan Social’s Artichoke Muffaletta. It pairs a glass jar filled with an artichoke / olive salad (with tons of other ingredients) with a scoop of the wonderfully creamy Stracciatella di Burrata.

Appetizer – The Whelk’s Green Goddess Deviled Eggs made me a believer that this dish can rise to spectacular levels. The fried oyster and pickeled onions separates this version from any other.

Burger – The Walrus + Carpenter burger is a shoo-in to make my top burger list in a few months. A crisp char, flavorful grass-fed meat with Bourbon onions separated this rendition from the rest, an incredible burger.

Food Truck– Vanchetta’s Porchetta sandwich was outstanding. Great rotisserie pork with slaw, provolone, red onion marmalade…all hitting the palate simultaneously.

Meat Entrée – South End’s Pork Chop Scarpariello, a >1” chop with a few hot peppers, chunks of hot and sweet sausage, some incredibly flavorful potatoes and broccoli rabe and you have the perfect meat entrée.

Meatballs – How can you pass up the meatball sampler at Bar Sugo? Each is delicious by itself and together are fantastic.

Pizza – Locali’s “The American X-Butcher” grabs this spot. The dough was perfect with toppings that include DOP tomatoes, bacon, Vidalia onion, potato slices and topped with organic farm eggs. It was exceptional.

Sandwich –JAX & Co.’s Cubano. The combination anchored by incredible pulled pork was outstanding, and the spicy mustard really kicked up the heat.

Soup – Match’s pho ga was delicious. It was deep in flavor, the sriracha added a touch of spice and the hoisin the delightful umami. This was one great bowl of pho.

Taco – The pork taco at Rincon Taqueria is an easy winner. The shredded pork was one of the best braised pork dishes I have tasted and could easily be served as an entrée.

Not in Fairfield County…a special call out is required for the Luigi Bianco pizza at Fortina in Armonk. Start with a perfect crust and add some burrata, robiolona, and parmesan cheeses and then take it to pizza stardom with the swaths of black truffle. Wow!!

In my continuous and unending search for great hamburgers in Fairfield County, I returned to SONO to sample Chef Dan Kardos’ latest version at LOCAL Kitchen and Beer Bar. Kardos is no stranger to my “Best of” list with previous version from both Harvest Supper in New Canaan and NOLA (at this same location) earning a spot. The interior of the restaurant has been transformed, with more woods and lights plus the rear room (never my favorite) was converted into a Bourbon Bar. The new décor gives a much hipper and fun feel.

Chef Dan’s latest version is named “THE LOCAL BURGER” and includes all natural, humanely raised beef, sautéed wild mushrooms, bacon, Swiss cheese, fronions and black pepper mayo, encased in a Wave Hill bun…served with French fries and a pickle. I ordered it medium-rare and as I waited I looked through the menu. It includes four entrées, with the remaining items small and shared plates. Likewise it is very diverse in its cuisine’s origin, from Cuban Wraps to Pizzettes, to Pulled Pork Sliders and Thai Popcorn Chicken, the menu is a stroll around the world.

The burger arrived and the first item I noticed was its size, particularly its height. The patty must include at least 8-ounces of meat (sourced from Saugatuck Craft Butchers), covered in melted Swiss cheese. The cheeseburger sat atop the bacon, fronions and an array of sautéed wild mushroom. I cut in half and it was cooked absolutely spot on to medium-rare, the interior glistened with juice. A quick bite confirmed that Saugatuck Craft has great meat and the kitchen took care in forming the patty, allowing the meat to maintain its medium grind. The oozing Swiss cheese delivered creaminess and a great nuttiness. The fronions, wild mushrooms and bacon were intermingled under the patty, with the earthiness of the mushrooms the centerpiece of the flavors. The bacon was mild with just a touch of saltiness and the onions added additional saltiness. The pepper mayo added creaminess and a little spice. The Wave Hill bun continues as my bun of choice.

The fries were excellent, soft on the interior with a good crispy exterior, and seasoned perfectly.

Overall I though Chef Kardos’ newest burger, “The Local Burger” is delicious, with great flavors.

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Little Barn in Westport is celebrating its first anniversary and a few bloggers gathered to captured the sights and tastes