Volta (STM) – Pretty Good Gelato

Posted on April 8, 2014 by jfoodeats

Over the last few weeks, I visited Volta for a quick dessert after meals at FISH and Barrique. The food was great at dinner and we were looking for a sweet ending.

Volta offers three sizes priced at $4.00/5.50/7.00. Compared to other ice cream and gelato stores, this is a little pricey for the size and quality. I ordered a medium each time and chose two flavors per. The banana is sweet and flavorful and the chocolate has a good deep flavor. The Stracciatella delivered a good vanilla flavor but I was not thrilled with the chocolate. The Nutella was my favorite with a great hazelnut flavor.

The texture was good, not as smooth as I would have wanted. Volta is a good gelato store, but second to Gelatissimo in New Canaan.

Sweet Sabrina’s Cake Shop (Norwalk) – Looks Can Be Deceiving

Posted on April 6, 2014 by jfoodeats

There has been a lot of positive reviews on the web for this newest addition to Norwalk, so as I hunt for places for http://www.ctbites.com, I thought I would check out the hype. Unfortunately after two visits, the taste just does not live up to the looks. The pastries are all beautifully prepared, great designs, lovely presentations, but the taste and textures left a lot to be desired.

On each of my two visits I sampled a regular and a chocolate croissant. The first time they were very dry and very bland, no buttery richness. On the second visit the same blandness was present but the outer layers of dough were light and airy but unfortunately the center was undercooked and mushy. I was also not fond of the chocolate, missing that deep chocolaty goodness of a great croissant. The banana pastry was beautiful to the eye, but the texture was gummy and the flavor was not to my liking. Real disappointment.

As much as I wanted to like this place, it did not live up to my hopes.

Wild Rice (Norwalk) – Lots of Very Good Lunch Specials

Posted on April 4, 2014 by jfoodeats

Wild Rice is located off Exit 39A of the Merritt just south of the Stop & Shop / Bob’s / Total Wine strip mall on Main Ave. in Norwalk. This stand-alone building has decent parking and the interior is comfortable and pleasant. With my office just up the street, Wild Rice lends itself easily for a mid-day decompression with a well-priced selection of lunch specials.

During the summer months I normally order the Lunch Sushi. Included in this option is a bowl of Miso soup, five pieces of sushi and a roll. The miso soup is mild and very pleasant. The sushi has a rotating selection and the roll is almost always a California roll. For slightly more than $10, it is a good deal.

When I am looking for a larger, yet lighter cooked selection I order the Beef Negimaki Lunch Bento Box. This option allows for a choice of soup (miso, hot & sour, egg drop or wonton) and I normally opt for the Hot & Sour. The soup has a good balance of spicy and sour notes. In addition to the Negimaki the bento box contains three pieces of California roll, two pork dumplings (shumai) and a small salad. The combination of flavors from the hoisin sauce on the Negimaki, the spicy and sour soup, the wasabi added to the rolls and the sauce on the shumai are excellent together. This is normally priced within $1 of the sushi.

For a heavier lunch, the General Tso’s Chicken is a good choice. I again start with the Hot & Sour and choose the fried rice to go with the deep fried chicken pieces. Again, the combination of the spicy and sour soup and the super sweet chicken are a good mid-day pick me up. I drink lots of tea when I order this combination to offset the mid-afternoon sugar rush. This selection is priced at less than $10…this is the best deal in town for Chinese food.

I keep looking for another Chinese restaurant in the area that offer lunch specials in a relaxing environment, but have yet to find one that is comparable to Wild Rice.

Breakfast @Valencia Luncheria (Norwalk) – Delicious

Posted on April 4, 2014 by jfoodeats

I was feeling in a rut with my regular old bacon, egg and cheese on a roll and my back-up go-to breakfast spot closed a few months ago. I needed some eggs, I needed some cheese, and I needed some spice. I sent an email to my buddies over at www.ctbites.com and they had a simple answer…Valencia Luncheria.

After many visits and some great lunches at Valencia, it was a little strange entering the restaurant so early in the morning. Instead of the hustle and bustle of the lunch crowd devouring empanadas and arepas, a few patrons were working their way through eggs, pancakes, French toasts and omelets. I looked up at the menu on the wall, but not focused on my normal Empanadas or specials. I was there for breakfast, wanted something delicious and needed to focus on a different part of the huge menu. I worked my way past the omelets, past the eggs and omelets and past the egg sandwiches and eventually found “Tortilla Wraps.” Fortunately Chef Michael Young has created several outstanding combinations from a basic “Baliadas,” an egg, cheese and black beans to the one I chose, the “Red Smitty,” with eggs, cheese, chipotle and chorizo.

The Red Smitty was fantastic. The flour tortilla was filled with moist scrambled eggs, smothered with melted cheese. This alone would have made for a good breakfast tortilla, but then the chipotle and chorizo kicked in. These ingredients elevated the tortilla from good to fantastic. It will be hard going back to a simple BEC sandwich.

If this combination is not for you, there are several others like the “Egg Wrap” with chorizo, cheese, black beans, onion and jalapeño peppers or the “Veggie Wrap” with avocado, cheese, mushrooms, onions and tomato.

As I was leaving, a stack of muffins caught my eye, the Dulche de Leche muffins. These were delicious as well, dense texture and the muffin was the perfect balance for the sweet and delightful leche.

Primary Food & Drink – Brunch Service Starts This Weekend

Posted on April 3, 2014 by jfoodeats

A few weeks ago I reviewed Primary Food over at www.ctbites.com after an outstanding array of incredibly creative dishes. At that time I heard they were introducing Sunday Brunch starting in April…and the menu looks incredible with Chef Merlin Verrier continues to place his spin on traditional recipes.

You can start the meal with a Bloody Mary, or in the case of Primary, a couple of Oyster Shooters, served in a bloody mary shot. One of my favorites from the dinner menu, the Beef Tartare is also available, plus a Potato Gnocchi with Mexican chorizo and green onions. For light meal, choose the one of a kind Deconstructed Caesar with the parmesan fluff stuffed twinkie crouton.

Brunch always includes egg dishes and Primary has several very different and unique options. The Asparagus Omelet includes goat cheese and fine herbs and served with mixed greens and potato hash; or experience a visit south of the border with the Huevos Rancheros that is served with Mexican chorizo, black beans, cilantro crema and corn tortillas. With Passover just around the corner pair the Smoked Salmon with potato latkes, pickled onions, cream cheese and a little dill for a trip to the Lower East Side. And lastly why not sample the eggs and hash with potatoes and Brussels sprouts, and this is no ordinary hash, Chef Merlin uses duck confit.

The ‘tweenie menu choices include a traditional Biscuit and Gravy; a Steak & Eggs; Pancakes with caramelized bananas and walnut crumb and Lobster Benedict served with has avocado and tomato on an English muffin.

Those who arrive with a heartier appetite can feast on an Ahi Tuna with tat soi, pickled daikon, cucumber noodles and soy caramel, Fish N’ Chips with fried pickles and Kennebec fries, or the Primary Burger (I see one of those in my future) with griddled onions and secret sauce on a toasted bun. And what Fairfield County brunch could exist without the current local favorite, Chicken and Waffles with honey granules, and dandelion greens.

Sit in the front bar area under the Fab Four or in the rear leather and wood decorated dining area. I am looking forward to another great meal at Primary and sample some of these new recipes from Chef Merlin Verrier.

A Re-Visit to Eclectic (New Canaan)

Posted on April 3, 2014 by jfoodeats

During its opening week I visited Eclectic and sampled some of their creative sandwiches and posted my thoughts on www.ctbites.com. I thought it was finally time for a return visit.

When I entered the Eclectic at 1140 there was one other patron ordering a sandwich while the kitchen was in full swing filling what appeared to be a fairly large take-away order. Since I ordered a soup, quiche and salad and enjoyed each on my first visit, I decided to order the “Eclectic Cheese Steak.” This sandwich is described as “shredded choice steak, sautéed mushrooms and onions, Havarti cheese, scallions, honey ham, sweet and spicy pepper aioli, served on butter and grilled NY style toast.” That’s a lot of ingredients for a sandwich but I was still curious to see how it came together.

I thought the combination worked excellently and there was a lot of great flavors. The beef was moist and tender and the melted Havarti gave that good balanced beef / cheese flavor. The scallions added a little pungency and crunchiness and was very different from the hundreds of other steak & cheese sandwiches I have eaten. The bigger, and most pleasant, surprise was the pepper aioli, which brought a good little kick, and in combination with the ham added a little sweetness. The grilled (actually griddled) bread was first slathered with salted butter and crisped to a golden brown. Every sandwich tastes better with buttered-grilled bread and this was no exception. Overall, I was impressed.

The interior is still very stark in design and decor, it is a diner / sandwich shop, not a restaurant. It appears they are targeting the high school and local employee versus the ladies’ lunch crowd. My other comment on my initial visit was the heaviness of each of the choices. They seems to be addressing slightly with a few salads, plus they now offer a wrap in addition to the of battered-griddle bread. The design your own salad also gives the guest a lighter option.

Eclectic is a good addition to the sandwich shops in New Canaan, four now, nicely spaced between the two east-west corners of downtown.

A Test Drive of Plated.com

Posted on April 1, 2014 by jfoodeats

Let’s see, pick up the kids at 230, soccer practice at 245, pick them up at 445, drop them off at the Y for swim lessons and return at 600. Community service starts at 730 and I have to give them dinner…what to do? Sound familiar. Balancing our kids’ schedules with preparing a healthy dinner is a difficult task.

Plated is a new service in Fairfield County, designed for the family that has limited time to shop but would like to prepare its own meals. It delivers pre-measured ingredients plus the recipe to prep and cook a specific entrée plus side dish. The ordering process is simple, log into the site, www.plated.com and look through the options. There are limited choices, 2 meats, 2 fish and 3 vegetarian. This is the first drawback. In addition I noticed that one or more of the items were already “Sold Out.” Each entrée costs $15 and is designed to feed two adults. I ordered the Salmon with creamed Pan Roasted Salmon with Creamy Pearl Onions and Peas (660 calories) plus an order of Shepard’s Pie (550 calories).

The box was left on my front porch and when I opened it, I was impressed with the packaging. The food was well wrapped and two ice packs kept everything very chilled. The protein was packed separately from the other ingredients. The vegetables were all washed and the seasonings were individually packed. A four-color recipe card was included.

Shepherd’s Pie – The total time from start to finish was probably 45 minutes. The prep work is much more involved than the salmon, but still very straightforward. Boil the three potatoes, add the heavy cream and butter and mash until smooth. In the meantime, peel and dice an onion, the parsnip and the carrot. Then you sauté the meat, add the vegetables, cook, add the broths and reduce. You finish by topping the mixture with the mashed potatoes and place under a broiler to brown.

Result – We really liked this dish. It was full of rich flavors and the parsnips and carrots added a sweetness to the sauce. The seasoning of the beef was delicious and the potatoes added a creamy touch. Likewise, there was plenty of food for two hungry adults.

Salmon – Recipe was very straightforward and can probably be completed in under 20 minutes. The only required prep work was (1) zesting the lemon (b) cutting the lemon in half and (c) de-leafing and finely chopping the fresh spices. Cooking the creamy pearl onions was a snap, place in a pot, add the onions, brown, deglaze with the white wine, add the heavy cream and reduce. The salmon is seasoned with the zest and chopped spices and pan roasted for 7-8 minutes. Add a squeeze of lemon and serve with the enclosed ciabatta roll.

Result – We did not like this dish. The seasoning on the fish was excellent and I will use this combination in the future, the recommended 7-8 minute cooking time was much too long. The salmon was vastly overcook. I did not like the onions and peas at all. The flavors were off and not enjoyable. This is not a dish nor a recipe I would recommend. Again, the portions were generous, two six-ounce filets and plenty of onions and peas.

Conclusion:

Positives:

If your goal is to cook a home cooked meal without looking for a recipe or shopping, this is a good alternative;
The Shepherd’s Pie was delicious;
Recipes included photos as well as verbiage to guide the prep and cooking.

Negatives:

The menu only offers entrées with a side; salads, appetizers, soups or desserts and not offered;
The entrée selections are, themselves, limited on the site and can quickly sell out;
Following the recipe exactly may result in less than perfect results;
Each of the two dishes I ordered contained heavy cream and butter, and both dishes were panned fried;
We did not like the salmon. The recipe called for pre-heating the oven to 425-degrees to reheat a ciabatta roll, not sure that was necessary;

This is not an eco-friendly solution, there are lots of throw away mini plastic containers.

Bick’s Burgers (Danbury) – Outstanding Burgers & Fries

Posted on March 27, 2014 by jfoodeats

The burger at Bick’s is one of the finest in the area. The interior is NJ Diner from the 50-60’s with its four red and white booths and ten swivel bar stools overlooking the griddle. The base price of $6.95 rises quickly as you can choose from five cheeses ($1.25), eight sauces ($0.75), other toppings ($1.50) including three different varieties of onions, avocado, bacon olive tapenade, mushroom ragout or fireworks slaw, served on your choice of sesame, potato, house-made brioche or a truffle brioche.

I ordered my traditional bacon cheeseburger with American and caramelized onions on a brioche with umami ketchup. With a choice of either regular French fries or sweet potato fries, I asked for half-half on the fries.

The burger was outstanding. The meat delivered a deep, beefy flavor, the grind was loose and the patty was perfectly prepared with a char on the exterior and medium-rare on the interior. The onions were buttery soft and sweet, delicious, and the thick-cut bacon added just a touch of saltiness without overwhelming the meat. The cheese was melted and the brioche brought great buttery flavor in a soft and moist bun. The umami ketchup delivered a wonderful earthiness to the burger.

The French fries were hand-cut on the premises and were fantastic. They were crisp on the outside and soft and moist on the interior and the flavors were excellent. You do not need any ketchup to enjoy these fries. The sweet potato fries were very good, but compared to the regulars, well, I would order a full order of the regulars. If you want to add spice, order the Cactus ketchup, it has a great kick.

Bick’s is serving one outstanding burger.

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

“V” Versailles Reopens in Greenwich – Sneak Peek

Posted on March 19, 2014 by jfoodeats

Versailles has reopened on Greenwich Avenue. Considered by many as one of the best patisseries in the area before it closed, this is not a not a mere re-opening but a reincarnation; the new Versaille will not only feature the wonderful pastries that were a fixture on Greenwich Avenue, but the new owners will bring an expanded menu of bistro fare. And the new owner is none other than Marc Penvenne, a former employee of Versaille, who, with his wife Evelyne opened Méli-Mélo, across the street. “We couldn’t let Versailles go” Penvenne said “our goal is to do our best to continue its legacy so we waited to announce our opening and collected feedback from customers.”

Then the couple launched its grand opening menus.

Le Petit Dejeuner includes omelets, granola, pancakes and of course French toast, and do not forget the house-made patisserie items. Versaille’s Le Dejeuner menu offers an array of traditional bistro selections including Croque Madame or Monsieur, salads, patés and escargots or for those with a heartier appetite, Boeuf Bourguignon and Duck Confit.

As nighttime approaches Versailles transforms into an evening bistro with traditional bistro fare. From poached salmon to entrecote, to beef tartare and the ever-present roasted chicken, Le Diner menu will transport you to the streets of Paris. For a lighter meal, guests can order rillettes de saumon, a green lentil salad, escargots or a selection of cheeses or charcuterie. The menu is designed for both the Le Petit to Le Gourmand.

I look forward to checking out Versailles for an in depth look at the rustic country fare and if I happen to enjoy a few pastries as well, c’est la vie.

Jfood Eats

Eating and Enjoying