Category Archives: Uncategorized

Bedford 234 Burger – Not Bad for a Sunday Brunch

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A beautiful Sunday, a leisurely 10-mile bike ride…time to re-charge. Where to eat between Yorktown Heights and New Canaan. I used to love the burger at Meetinghouse in Bedford and have heard some pretty good things about the new incarnation, Bedford 234, so we decided to grab lunch.

It is located right off the square, next to the Bedford Playhouse. When we arrived, tables were set up outside, with a family enjoying their brunch, but a few too many flies and bees forced us into the re-decorated interior. The space is still very Americana with paintings and posters of animals next to the American flag, the small bar area upon entering still has the single TV with the Jets game in full force, and the main dining room was 25% occupied.

The menu is filled with the names of all of the farms they use, so I thought the burger had the possibility of being excellent. I ordered an iced tea and the 234 BURGER (medium-rare), which is described as a dry aged blend, served with crispy onions, a choice of cheese (I chose American) and fries. For additional $2.34 (on top of the $18 price) I asked for the maple Sriracha bacon.

The burger is large, my guess is 8-10 ounces, two slices of bacon sat on top of the melted cheese. Lettuce and tomato were also included. I cut the burger in half and it was more towards rare than medium-rare but that is more acceptable than going to medium+. The meat was mild in flavor, surprising from a dry-age blend. The maple Sriracha bacon was good, but lacked any significant maple or Sriracha flavor or spice and the bun was a little on the state side, but it was Sunday. It was much better than most in the area, but for a burger and fries priced over $20, it should have been much better. On a positive side, the crispy onions were about as good as you can get, and the fries were excellent.

Service was fantastic, the server was always available, was pleasant, checked in and did all the necessary good server things.

Overall, it was an OK experience, we had a great time laughing, the service was excellent, but the food was a little disappointing.

635 Old Post Road – Bedford, NY 10506 – (914) 234-5656

Terra Sole (Ridgefield) – Classic Italian with a Few Twists

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Terra Sole Ristorante is located in downtown Ridgefield, down the alley known as Big Shop Lane and sits atop another Ridgefield destination restaurant, Luc’s. The cuisine is based on Italian cuisine, with a few twists from the chef. Established in 2009, the restaurant is the brain-child of Lana and Pietro Polini. Petro was previously the general manager at Siena Ristorante in Stamford and brings his effervescent personality to each table he visits during the course of the evening. His family still resides in Puglia and Rimini, where they own and operate restaurants; serving the cuisine from southeast Italian is in his blood.

I was invited to a media event at the restaurant, and I am very thankful that I accepted. My colleague at CTbites had previously written a glowing review and I was excited to sample the chef’s cuisine. The interior is relaxing, with 55 seats in the main dining area and an additional 10 in the separate bar. There is a large patio where an additional 70 guests can enjoy the food, when the weather permits.

The evening started with a basket of bread, the focaccia is made on site and the other bread are delivered from Brooklyn. I dipped a piece of the bread in the olive oil and was transported to Italy…the olive oil was some of the best I have ever tasted. I asked Pietro about the olive oil and was informed that he imports it from Italy. This was a great start to the meal.

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After a plate of exceptional cheeses and charcuterie, we sampled several appetizers. The first was one of the specials for the evening, a tuna tartare. Large chunks of tuna sat atop a guacamole and fava beans, sitting in a pool of soy and finished with drizzles of wasabi cream. The al dente fava beans added an interesting textural contrast to the otherwise traditional presentation.

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This was followed by “Fichi Speck e Pistacchio.” Roasted California mission figs were wrapped in speck, and served with a dollop of whipped ricotta. toasted pistachios, and finished with a cherry sauce. This combination of sweet from the figs and the cherries was complemented by the salty speck. Served with a few slices of grilled bread this was a favorite of many at the table.

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The “Polpette” was the next dish, and the meat included in this appetizer changes regularly and range from beef to duck and foie gras. The current version is veal, and was served in a delightful San Marzano tomato sauce and finished with shaved Ricotta Salata and basil. The meatballs were delicious with a soft texture throughout.

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This was followed by the “Insalata di Cavoletti,” shaved miniature Brussels sprouts with toasted hazelnuts, crispy imported Pancetta in a truffle Parmigiano vinaigrette. It was served with Westfield goat cheese croquettes. The earthiness of the shredded sprouts was elevated by the addition of the truffle vinaigrette and additional crunch and saltiness from the pancetta. The highlight of this salad was the croquettes, that were soft, delicate and fantastic.

 

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We were also enjoyed two pastas; my favorite of the two was the Cavatelli. It was served with an incredibly deep and rich tomato sauce, that offered just a hint of spiciness.

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The other pasta was a Five Cheese Ravioli topped with a few sautéed mushrooms and drizzled with truffle oil. The pasta was the perfect thickness and the cheese-mushroom-truffle combination was fantastic, with the sautéed mushrooms highlighting the ingredients.

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My favorite dish of the entire night was the “Maile alla Scarpariello;” a double cut Berkshire pork chop stuffed with organic spinach & Westfield goat cheese, finished with Scarpariello sauce, organic escarole, and goat cheese mashed potatoes. The chop was rubbed with a spicy mixture and when paired with the hot & sweet cherry peppers and the sauce created a delicious combination. The mashed potatoes were delicious and the escarole rounded the dish nicely. As much as I loved this presentation, I would have liked it even more without the goat cheese stuffing.

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The “Salmone allo Champagne” was also delicious. It included a Champagne poached king salmon topped with fresh horseradish and paprika and served with organic red quinoa & roasted organic vegetables. The salmon was moist and delicious and was a great complement to the red quinoa. The various vegetable added an earthy component.

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The other entrée was a pan roasted black cod with celery root and mashed potato puree, two varieties of Gaeta olives, capers grape tomatoes, and a swath of sweet pea and mint puree. Thick cut filet was incredibly moist and seasoned, and the Mediterranean style presentation created a plate of vibrant flavors. The sweet pea puree was a nice contrast to the other bold ingredients.

Throughout the dinner Pietro introduced wines he personally chose to pair with each course from one of the restaurant’s two hundred labels.

Overall, the food at Terra Sole was delicious, each dish started with classic Italian dishes and in many cases, were slightly modified. The décor, the service, the ambience and the exuberant host all make for a wonderful evening.

This was a media event. The author was not compensated for this review; the meal was provided without charge. The opinions contained herein are solely those of the author.

 

Citarella Greenwich – Fresh from the Dock to your Table

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“I’ll meet you at the front gate at 5am.”

This email, which I received from Joe Gurrera, the owner of Citarella, required setting the alarm for 3:30am, grabbing two cups of coffee and driving the hour to the Fulton Fish Market in the Bronx. Visiting the new Fulton Fish Market was something I have always wanted to do, mingle with the best purveyors of the freshest and best selection of fish, just hours before it arrives at stores and restaurants in preparation for the day’s fare.

The history of Citarella dates to 1912, when a small fish shop opened in Manhattan. Over seventy years later, in 1983, Joe Gurrera purchased the shop and Citarella was born. Joe’s passion for fish started when he was a small boy venturing, in the dead of the night, to the original Fulton Fish Market. It was during these nightly excursions that he educated himself on the various fish and, more importantly, how to choose the best of the best.

Gurrera offers dock to table seafood to both leading restaurants and the home cook. With his ownership of wholesale seafood company Lockwood & Winant, he maintains his 40-year relationships with the wholesale fish vendors, and in 2007, he founded Meat Without Feet, a seafood supplier to leading restaurants. The combined companies occupy one of the largest spaces in the Fulton Fish Market. According to Gurrera, “We are the only company to handle every single item. They don’t handle crabs; they don’t handle shrimp. We handle everything.”

Until recently, Citarella had six retail locations, three in Manhattan and three on the East End of Long Island. Earlier this year, Citarella opened its inaugural Connecticut store, its first with an attached wine store. To oversee the wine program, Gurrera hired Sommelier Mary Schaffer, the owner of Napa & Company, a perennial contender for the best restaurant in Connecticut, and consistently praised for its wine program. Schaffer and Gurrera invited CTbites to visit the new Citarella and the Fulton Fish Market to gain a deeper understanding of the passion that is required to deliver the best produce, fish, meats and prepared food to its customers.

The history of the Fulton Fish Market begins in 1807 when it originally opened near the Brooklyn Bridge in lower Manhattan, serving fish as well as other goods. In 1822, the fish purveyors moved to the South Street location, between Fulton and Beekman Streets. The market was located in two buildings, the “Tin Building” and the “New Building,” which opened in 1939, three years after one of the original buildings slid into the river. Fish arrived around midnight and the activity continued through the wee hours of the morning.

After 180 years in downtown Manhattan, the Fulton Fish Market moved to its new, state of the art facility in the Hunts Point section of the Bronx in 2005, with 400,000 square feet of space, representing the largest consortium of seafood wholesalers in the country. It is estimated that about one-third of New York’s entire fish demand, and millions of pounds daily, is handled by these businesses, many owned by the same family for multiple generations.

The massive structure houses every imaginable form of fish and seafood. Upon entering, you are overwhelmed by the size, the activity and the speed by which transactions occur. A wide center aisle separates the two sides into streets. Boxes of crabs, snapper, bass, calamari, flounder and turbot are stacked six high, whole halibuts are presented on ice, and whole tunas lie next to those already filleted; soft shell crabs are neatly nestled like little soldiers in their boxes, lobsters climbing over each other and clams and oysters are encased in webbed bushels. The smell of the sea is everywhere.

Buyers and sellers first hug and then negotiate for the best price for the selected products. After the deal is completed, cups of espresso may be exchanged, friendships cemented generations ago continue each night, and then the packing and delivery begins, when speeding fork lifts move throughout, picking up orders and shooting down the center aisle to the loading docks. It is organized chaos mixed with ballet.

Once Gurrera’s buyers purchase the daily orders, the bounty goes to either the Meat Without Feet prep area for filleting and packaging for restaurants or to the building next door, which houses Citerella’s distribution center. Here, the fish is trimmed and prepared for retail sale at one of its seven locations or sent to the adjoining Commissary. The filleting of fish is joined by meats, which are trimmed, dry-aged, and cut for the stores. The enormous kitchen, affectionately named The Commissary, prepares millions of packaged products and meals per year, from salad, to soups, to cakes and cookies, each are prepared from scratch. On the day I visited, the Commissary was roasting dozens of peppers over twelve feet of open flames, the Chicken Française was being removed from the ovens, cookies and cakes were being frosted and decorated, imported cheese were being grated and packed, fruits and vegetables were being juiced and salads were being assembled.

Once packed, they are delivered to one of the seven Citarella stores. The newly opened Greenwich location is bright and airy. Upon entering, the colors of the produce grab the eye and the wonderful aroma of the ripe fruit hangs in the air. As you work your way through the store, you can choose from soups, pizza, pastry, cheeses, sushi, pastas and sauces, and the aged meats from the Bronx. In the rear is the full selection of the fresh fish and seafood that left the Bronx that morning. Grab a prepared meal or a basketful of ingredients to make a great meal at home; the dock to kitchen was now complete.

I learned a tremendous amount from my visit to the Fulton Fish Market, my time with Citarella’s owner, Joe Gurrera and I gained a deeper appreciation for the entire process of choosing the freshest fish, meats and ingredients that Citarella and Meat without Feet share with the home cook and many of the best chefs in Manhattan and the tristate area.

Citarella

600 West Putnam Avenue

Greenwich, CT 06830

(203) 861-6900

Stick with the Burgers @Bareburger

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The second Connecticut location for Bareburger, in Harbor Point, opened six months ago, its second Fairfield County location (the first opened in downtown Ridgefield in 2013) as the micro-chain-gone-global expands its Connecticut offerings. For an overview of Bareburger and an exclusive interview with its founder, Euripides Pelekanos, click here.

Several months ago CTbites was invited to a media event at Bareburger in Stamford. Downpours and personnel issues left a less than favorable impression of the cuisine. After a three-month hiatus CTbites was invited back and treated to several appetizers, a few burgers and a dessert. Visit number two left a better impression; Bareburger serves very good burgers, with bold flavors and combinations; unfortunately, the appetizers are still a challenge.

The second visit started with three of the smaller selections. The first was the “Macho Fries,” which were ordered with both regular and sweet potato fries. The fries were topped with guacamole, pepper jack cheese, spicy pico de gallo, pickled Jalapeño peppers, and buttermilk ranch dressing, almost a Mexican poutine. The guacamole was very watery and more oniony than I prefer, the pico de gallo delivered even more onions, the Jalapeños and dressing added some kick and creaminess, respectively, but the pepper jack cheese was barely present, and the onions overwhelmed everything. The sweet potato fries were perfectly cooked, but the regular fries were limp.

The “Crispy Brussels Sprouts” were served with Manchego cheese and lemon. Unlike the first visit, the Brussels were well prepared with nice crispy edges and the Manchego was a good complement. I kept looking for the acidity of the lemon to brighten the dish, expecting the next bite to contain this ingredient, but the lemon was MIA, and it was needed to balance and brighten an, otherwise, uninspired dish.

The “Guapo Chop” salad was served with little gems romaine lettuce, topped with scoops of Queso Fresco cheese, guacamole, pickled Jalapeño peppers, pickled red onions, spicy pico de gallo, tortilla chips, and avocado basil dressing. There was a significant miscue on the first attempt and required a replacement. I really enjoyed the pickled onions and Jalapeño peppers but the thin guacamole and pico de gallo were again present and, not surprisingly, the onions overwhelmed the lettuce, which should have been the main focus of the dish. I thought the buttermilk dressing would balance the dish, but there was none present and I was a little reluctant to ask for a third attempt.

The evening took a significantly positive turn when burgers were ordered and delivered. Bareburger offers fourteen pre-determined combinations, plus the option to build your own, and my host was persistent that I sample a diverse array of meats since the menu contains beef, bison, wild boar, duck, elk, turkey, as well as vegetarian options.

The first was the “SoCal,” (seen above) which included a turkey patty, aged Cheddar cheese, pickled red onions, alfalfa sprouts, guacamole, on a griddled sprout bun. I was pleasantly surprised with the flavor and moistness of the turkey patty as well as how the various toppings complemented each other. The guacamole made its third appearance of the evening and this time it was a welcome addition. Since it is more a spread than a true guacamole it worked well to bring a creamy pungency and its heavy onion accents, and the pickled onions added crunch and sour notes. The bun was a good choice and the SoCal was my favorite burger of the evening.

The “Blue Elk” was the polar opposite side of the flavor spectrum, and if you are looking for bold flavors, this is a great choice. The elk was less gamey than I assumed, more a clean, rich flavor similar to a grass-fed beef patty, with a richness you would expect. The key to this combination was the inclusion of two strong, sweet components, the stout onions and the tomato fig jam, each was a fantastic complement to the elk. The country bacon added just a touch of saltiness, and the Amish Blue cheese kicked in a completely different profile, some would love the addition, while others would feel it fought with the other ingredients.

Since Bareburger does not offer a bacon-cheeseburger as one of its pre-determined combinations, I decided to “Be My Burger.” I started with an 8-ounce beef patty, and added country bacon, Colby cheese and Stout Onions. The meat presented a medium richness, and the sweet onions added a wonderful complex profile from the stout. I was not as fond of my cheese choice, the scant amount of crumbled Colby did not work well in the balance of flavors, and the Colby would have benefitted from a better melt. Likewise, the onions were diced and I would have preferred that they were served in larger pieces. The country bacon was soggy and offered little to the dish, I wish strip bacon was an option.

To accompany the burgers, I ordered a side of “Fries and Rings.” The fries were excellent, perfectly prepared with moist interiors surrounded by a thin crisp crust. The rings were coated in a very think, wheat flour based coating. The amount of coating and the boldness of the wheat overwhelmed the moist onions, like biting into fried wheat bread. Stick with the fries.

For dessert I ordered the “Flourless Chocolate Cake.” It was a cross between a chocolate lava cake and pudding. It was accompanied by a few marinated cherries. It was a very sweet way to end the meal.

Bareburger’s business model is to offer organic, healthier products, with unique and creative combinations. This is a not an inexpensive burger joint, more in line with restaurant prices than Shake Shack and Five Guys. A bacon-cheeseburger, fries and a soda will total more than $20 before tax and tip, probably $100 for a family of four. Look carefully at the pre-determined options as each could save $2-3 compared to a build your own. Overall, the burgers were very good, but numerous miscues on both visits need to be addressed, especially with these prices.

Really Liked

  • SoCal ($10.85)
  • Blue Elk ($12.95)
  • French Fries (3.50)

Liked

  • Bacon Cheeseburger ($12.95)
  • Flourless Chocolate Cake ($7.50)

Needs Improvement

  • Macho Fries ($11.95)
  • Guapo Chop ($10.95 / $16.95)
  • Crispy Brussels Sprouts ($6.85)
  • Onion Rings ($4.50)

21 Harbor Point Road – Stamford, CT 06902

203-890-9686

This was a private event. The author were compensated for this review; the meal was provided without charge. The opinions contained herein are solely those of the author.

Burger Review: Prime Burger in South Norwalk

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Are you looking for an inexpensive burger for lunch? Maybe some fries and a soda to join the burger? If they are all offered as a lunch special, even better. With my obsession with burgers, and my annual Best “10” burgers in southwest Connecticut behind me, I decided to try the moderately priced, newly opened Prime Burger in SoNo. Located next to The Spread, one of my Best “10” burgers, the SoNo location is the second in the area, after the original opened in Ridgefield several years ago.

Prime Burger offers beef, salmon, turkey, chicken and veggie burgers from $6.50-$8.00 with free (sauces, onion, lettuce, tomato, etc.) and $1.00 toppings (cheese, chili bacon, etc.), a la 5-Guys. The menu also includes hot dogs, grilled cheese, chicken tenders and salads (you can add a patty or grilled chicken). If you enter from the street your journey begins near the rear, where you place your order. I ordered the $10 lunch special, which included a cheeseburger, fries and a beverage. I was asked how I wanted it prepared and I smiled a little as I asked for it medium-rare. I was handed a tall number to place on my table and an empty cup. For first timers, instead of heading towards the front where all of the tables are located, the beverage dispensers are further into the restaurant and the napkins, utensils and condiments are also deeper into the space.

I carried my utensils, napkins, ketchup and iced tea to a sidewalk table and within five minutes my burger combo arrived. It was déjà vu to Shake Shack. The wrapping on the burger with the turned back edges, the burger itself, the crinkle fries and the tray (bright red at Prime). I tasted a few fries. They were perfectly cooked, very crispy on the exterior and soft on the interior, but they were very basic. A first taste of the meat was a little disappointing. It was juicy, but very bland, plus there was no seasoning at all on the meat, and it was prepared a little beyond medium. The bun was soft and the cheese was well melted. I added some ketchup, salt and pepper and this added the flavors I was looking for. Overall it was a decent burger and fries, and I reminded myself this was a $6.50 burger, not double or triple that price as many of my “10” burgers.

My overall impression is best described in a Q&A.

  • Is it a good burger? Yes.
  • Is it a great burger? No.
  • Is it worth the price? I would say yes.
  • If I am in the area would I choose to have a quick lunch? Probably yes.
  • Would I go out of my way to go to Prime Burger? Probably not. (Since it is open until 3AM on Fridays and Saturdays this answer may differ depending on the day and the clock.)
  • How does it compare to Shake Shack or 5-Guys? Much better than 5-Guys and not as good as Shake Shack.
  • Best part? The fries.
  • Next time? Would definitely add the $1 bacon for some saltiness and maybe some free grilled onions and grilled mushrooms.

Prime Burger

74 North Main St. – Norwalk 203-831-9500

449 Main St. – Ridgefield 203-431-3000

Rothbard + Ale (Westport) – OutstandingPatty Melt

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The patty melt was invented in California in the late 1940s and since its debut, it has experienced a very loyal following across the country. Described by some as the love child between the grilled cheese and hamburger, it is, at its essence a hamburger patty, melted Swiss cheese, grilled onions served between slices of buttered-griddled rye bread.

The Patty Melt at Rothbard Ale + Larder is a traditional interpretation with a few nuances. Two small patties are grilled and then served on butter rye bread with caramelized onions, bacon, and melted Jarlsberg cheese. The bread is cut on the diagonal and nestled inside each half is a mini-patty, smothered in its accompaniments. The two thin patties were cooked to medium, still maintained a pink interior and were rich in flavor. The Jarlsberg cheese was thick, beautifully melted and delivered a wonderful level of creaminess and a deep, rich nuttiness. The caramelized onions were outstanding, sweet and soft from their low and slow preparation and when it intertwined with the mildly salty bacon delivered a wonderful balance. People nervous about the bread versus bun…no need to worry, the buttered and griddled bread added great crunch and a wonderful salty-butter flavor.

Rothbard’s menu is filled with interpretations of traditional, comfort food. Take a simple patty melt, add a little bacon and let the kitchen work its magic. It makes no difference whether you call it a Patty Melt or a Cheeseburger, it is one of the best bacon-cheeseburger-patty-melts in the area.

Barrel House in Stamford: Pizza, Beer and Burgers

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What is the result of combining an incredible selection of local beers, a wide choice of meats and vegetables to join delicious Mozzarella and red sauce atop a great pizza crust, with an atmosphere that is simultaneously relaxed and exciting? Barrel House in Stamford.

Barrel House opened last December in the space that formerly housed Market and Patrizia’s restaurants with a focus on pizza, burgers and and a vast array of local small brewed beers. The second restaurant by the owners of Cotto Wine Bar down the street, Claudio and Silvy Ridolfi, designed a very different atmosphere and menu. Silvy told CTbites, “We wanted people to come to Barrel House and enjoy pizza and burgers with friends.” From the moment you walk through the door, you know this will be a lively and fun-filled experience.

The restaurant seats over 100 guests in a combination of banquettes, high-top communal tables, and regular tables, all surrounded by rough hewn reclaimed wood walls and illuminated by retro-bulbs hanging indiscriminately from the ceiling. The entire left side of the dining room is occupied by the bar, with three TVs and a twenty-dispenser beer tap offering an array of local limited edition brews. Silvy mentioned, “Some of our beers are only available at Barrel House for a limited time. We work with many local breweries to offer our guests some very special beers.” The twenty-beer aluminum tap dispenser is like none I have seen, and many of the names were new to me including Triple Karmeliet, Left Hand Stout Nitro, Evil Twin Biscotti Break, Beer’d Whisker Witt and Troegs Scratch Series Choc Stout. In addition, Barrel House offers several wines by the glass, cocktails, and a few specialty cocktails.

The menu is divided into several sections, including Appetizers, Soups & Salads, Entrée, and Pizza…CTbites was invited to sample some of the appetizers, a few pizzas and one of the burgers.

The first appetizer was the Limoncello Wings, which can be ordered in a group of 6- or 12-wings. They were served with a side of chunky Gorgonzola cheese plus carrots and celery. The wings arrived, split at the joint, and lathered in a sauce that mixed Claudio’s Limoncello recipe with a spicy red sauce. The wings were slightly crisped on the exterior and moist on the interior. The resultant Limoncello sauce was more Buffalo-style, not too spicy. Dipping a winglet in the blue cheese created the traditional Buffalo-Gorgonzola cheese combination, and a great start to share with a few beers.

The other appetizer I enjoyed was the Eggplant Croquettes. Three golf-ball sized orbs were sprinkled with Parmesan cheese and served alongside a small dish of Marinara sauce. The croquettes were crispy on the exterior with the filling comprised of eggplant, smoked Provolone cheese, and Mozzarella cheese wonderfully gooey. These mini-eggplant parmesan balls were even better when dipped into the Marinara sauce.

Since a majority of the menu is focused on pizza, it was time to move to the main event. Barrel House offers two sizes, the regular, which is ample for two (or one with a very large appetite) and the “Pala.” The server mentioned it would serve 3-4, but it can easily be shared by 5 or 6. When it arrived I was overwhelmed by its size, and pleasantly surprised that the kitchen decided to create three separate pies on one large crust. The toppings were (a) a traditional pepperoni with Mozzarella and red sauce, (b) a “Broccoli” with rabe, sausage, red peppers and Mozzarella, and (c) a Diavola” with hot soppressata, Mozzarella, cherry peppers and black olives. When I asked the server about the three sections she stated that you can order the Pala with one, two or three separate combinations.

The first test of any pie is the crust, it sets the stage for the quality of the rest of the pie. Barrel House’s crust is outstanding, light and airy, like biting into a cloud, with just a hint of salt and a little chewiness. It is definitely one of the best in the area. The Pala was pre-cut into twelve pieces, each quite large, and the crust was ultra-thin throughout, and it was a bit difficult maneuvering the slices onto the plate Once there, each of the three sectors presented very distinct, and incredibly flavorful, combination.

The boldest was the “Diavola.” The diced cherry peppers were spicy, but not incendiary and the saltiness of the olives created a great salty-spicy balance, which were complemented by the soppressata and a wonderful red sauce. The pepperoni was my next stop and many judge a great pie by the pepperoni and Barrel House’s was as good as any. The pepperoni slices were razor thin, crispy, and delivered great flavor. A simple pepperoni pizza would be a great choice. The white broccoli rabe and sausage was a mild alternative to its two spicy neighbors. The sweet sausage ovals were a great accompaniment to the broccoli rabe and the Mozzarella cheese.

I also enjoyed a regular-sized “Veggie” that can be ordered either as a “white” or “red” pie. Mine was made without the red sauce and included eggplant, roasted red peppers, mushrooms and zucchini atop melted Mozzarella cheese. Each slice was dedicated to one of the toppings and they were delightful, mild, and earthy. The red sauce would be an excellent addition and I would order it “red” on the next visit.

I also sampled one of Barrel House’s Bacon Cheese Burgers, which is an 8-ounce patty served with melted Cheddar cheese, bacon, caramelized onions, on a brioche. The meat, bacon, cheese and bun were delicious, but the onions were much too sweet, distracting from the rest of the burger. I will call this burger a work-in-progress and I would order next time without the onions.

Overall, the downtown Stamford culinary scene has a new, and great place for pizza, burgers and beer. With a hip vibe, a great selection of beers and loads of toppings to make a fantastic pie, walk in, sit down and enjoy the atmosphere and the food with friends.

249 Main Street – Stamford, CT – 06901

203-890-9922

Really Liked

  • Eggplant Croquettes
  • Diavola pie
  • Pepperoni pie
  • Sausage and broccoli rabe pie

Liked

  • Limoncello wings
  • Veggie pie
  • Burger (without onions)

Waterfront Bistro (St. John) – Great Flavors & Service

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Waterfront Bistro (St John)For our swan song dinner in St. Thomas we decided to take the ferry from Red Hook to Cruz Bay in St. John and dine at Waterfront Bistro. The 15-minute ride is $7 per person each way. The restaurant is located a short 5-minute walk from the dock and offers a nice view of the water from most of the tables.

After we were seated our server asked for the drink orders. We brought a bottle of Champagne and two bottles of wine with us since the restaurant offers a BYOB option with a $20 corkage per bottle. The server, Amanda, opened and poured the Champagne and throughout the entire evening was the epitome of great service. Major kudos to her.

For my appetizer I ordered the Shrimp Ceviche, served with tomato, onion, lime, cilantro, avocado, and served alongside fried blue corn tortilla chips. The ceviche was a combination of all of the ingredients mixed together and served as a mound on the plate. The chips sat in a swath of wasabi. The flavors were bold, almost too bold, and a little different than I expected for a ceviche. After each bite I appreciated the boldness of the flavor combination, but missed the delicateness of the shrimp. This was not a citrus/fish-focused interpretation.

My choice of entrée was the Crispy Duck Breast & Leg Confit, that was accompanied by true wild and basmati rice, Vietnamese scented ‘pho’ broth, and tamarind glazed baby bok choy. A duck breast was sliced and fanned over the rice and bok choy with the “pho” broth slowly poured over the dish when served. The breast was cooked to medium, a little more than ordered, but the meat was delicious. The broth was divine and was the polar opposite of my appetizer, it showed a delicate touch with the star anise. The rice was all basmati, all white with no wild rice evident. It was very good and would have benefitted from the earthiness of the wild rice, too bad it was missing. The bok choy was a great accompaniment to the duck and broth.

Overall, I really enjoyed our visit to the Waterfront Bistro.

 

 

 

 

 

Flakowitz vs. Bagel Twin – Clear Winner is Flakowitz

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Each visit to Florida entails several visits to Flakowitz, and I have grown quite fond of their novey, creamed herring and bagels. This year when we arrived my MIL informed us she ran out of time and went to Bagel Twin for round #1. I was not as fond of the selections, but let me just describe the differences, since this cuisine is very much subjective and incredibly subject to very forceful opinions.

Novey – I found the novey from BT much saltier and the slicer was less than careful. The slices were long (some approached close to12”) and the thickness ranged from medium to way too thick. I prefer thinner slices about 6” so a simple fold-over covers a bagel half.

Herring in cream sauce – Two points. The herring was more pungent at BT and the texture was firmer. The tail end of each filet was very tough. The cream sauce from BT is also much thinner and less flavorful that Flakowitz. The onions from Flakowitz are also a little sweeter. To fully enjoy the full flavor of the Flakowitz herring it needs to sit in the container for 24 hours for the flavors to meld, BT required at least 48 hours.

Cream Cheese – I give a push to the difference. The Flakowitz is a little easier to spread, but both were excellent.

Bagels – Even though the name is Bagel Twin, I prefer the bagels at Flakowitz. I actually prefer the bagels at the place on the northwest corner of Jog and Boynton Beach Boulevard.

Given my choice, I would definitely choose Flakowitz over Bagel Twin.

 

Japango (Delray Beach) – Quantity versus Quality

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This restaurant is located in the mall on the corner of Lyons and Atlantic and extremely convenient for pre- or post-movie. We were seeing the 700 show and reserved a table for 530. The menu is quite large with pan-Asian cuisine, from Pad Thai to Curries to sushi, plus a few items that added other influences.

For my appetizer I ordered the tuna pizza and the chicken Pad Thai for my entrée, described on the menu as chopped tuna, shallots, avocado and veggies on top of crispy tortilla with wasabi cream, eel sauce and wasabi tobiko. The combination had decent flavor, nothing to write home about but a middle of the road combination. To call the crust a crispy tortilla is a stretch, it was more the bottom half of a foccacia.

For my entrée I ordered the Pad Thai; rice noodles stir fired with chicken, peanuts, bean sprouts and egg in a sweet, tangy sauce. When it arrived it floored me with its size. There was enough for two, possibly three people to share. There was more than a pound of noodles smothered in a sauce that is best described as borderline awful. The flavor was much too sweet and the texture was grainy. The was a teaspoon of crumbled peanuts on top of the mountain of noodles. This was more quantity than quality. I tasted one of my companion’s maki, this too was borderline horrible. The sushi rice was flavorless, no vinegar at all and the fish was not much better.

Service was exceptionally friendly, almost as if they understood the low prices reflected the “get what you pay for” theory.

Overall, I would definitely take a pass on Japango, buy a bigger bucket of popcorn in the theatre.