Olio Restaurant – Hidden Gem in Stamford

Posted on September 10, 2012 by jfoodeats

Olio – [oh-lee-oh] (noun) – a dish of many different ingredients

Olio Restaurant, off the beaten path in the Springdale section of Stamford, represents the epitome of a “Hidden Gem.” Located in the space that formerly housed Bella Luna, Chef/Owner Steve Costanzo and his business partner Moira Hyland bring over 36 years of experience to this underserved neighborhood. After two months, the residents are viewing Olio as their local culinary answer to downtown Stamford;

Costanzo graduated from the New York Restaurant School and worked in many area restaurants including Baang, Long Ridge Tavern, and Quattro Pazzi (Executive Chef). Hyland is a graduate of the Chef’s Training Program at The Natural Gourmet Institute for Health and Culinary Arts. The duo brings their passion and energy to create an eclectic and inviting menu and environment to their dream restaurant. When I asked them what attracted them to this location, Hyland told me “When we first saw the location… we fell in love with the layout and the fact that the open kitchen made the space so inviting and intimate.”The fifty seat interior was completely redecorated and the result is an inviting space that is divided into two dining areas with marble topped tables separated by a long marble bar overlooking the kitchen. Exposed beams under the skylight add charm to the minimalist style of the space. The menu offers a diverse selection of pastas, meats, fish, and poultry with a strong Columbian influence from Costanzo’s wife, Mayte.

Costanzo’s talent was immediately apparent when I visited Olio one afternoon for lunch. The roasted and shredded pork Torta (Mexican variety) with avocado, Chipotle mayonnaise, roasted tomato and arugula, served on a Ciabatta roll was impressive. The slow roasted pork was delicious, moist, and flavorful and the peppery arugula and the sweet, roasted tomato perfectly complemented the pork. The mayonnaise brought just a touch of spiciness. This was my first taste of Costanzo’s culinary talent and the reason that I returned to Olio for the other dishes.

My favorite appetizer was the BBQ Spareribs. The ribs were first braised for almost two hours and when they emerged from the moist braising process, they were finished with the miso soy BBQ sauce that was comprised of raisins, star anise, and plum wine. The “tower” included five ribs that were fall off the bone tender, full of flavor and smothered in Costanzo’s sweet and succulent BBQ sauce (extra napkins required). The dish was garnished with sesame seeds and charred green onions.

Another delicious option was the Wild Mushroom Crostini. Costanzo’ recipe began with a duxelle of cremini and shitake mushrooms to which he added diced caramelized cippolini onions and roasted garlic. When assembled he melted a small amount of Taleggio cheese on top. Presented as a trio with the arugula and a touch of truffle oil, this dish presented great flavors and was a delightful way to begin the meal.

The Seared Sea Scallops served atop a smoked cauliflower fondue and complemented with sweet and sour golden raisins was another excellent choice. The two large scallops were perfectly seared and Costanzo added Sherry vinegar to offset the sweetness of the raisins. If, like me, you prefer a little more saltiness to your dish, be prepared to add just a little salt to the cauliflower fondant to bring out more of the cauliflower’s natural goodness.

Olio’s entrées feature house made pastas, fish, and several items that Costanzo slow roasts and braises.

The House-Made Ricotta Gnocchi, served with lobster and finished in a brandy cream sauce was my favorite entrée. The gnocchi were delicious, with a light, soft texture; the lobster was perfectly cooked and Costanzo added a few sweet grape tomatoes to bring the various flavors together. This gnocchi dish created a great combination of flavors with the creaminess of the sauce and the delicate texture and flavor of the lobster meat and grape tomatoes.

Another excellent choice was the Beef Short Ribs with truffle mashed potatoes that were served with an Ancho chili and tomato confit. The sauce exploded with flavors and the ribs were braised until they were fork tender while maintaining their integrity. The sauce’s flavor was enhanced by Costanzo’s braising stock which included plum tomatoes, veal stock, red wine, roasted red and Poblano pepper plus a touch of cinnamon. Overall this dish delivered outstanding flavors throughout.

Please save room for Costanzo and Hyland’ special dessert, the Cinnamon Sugar Dusted Donuts, served with a Nutella dipping sauce. The donuts were some of the moistest versions I have tasted and when I asked the chef the secret to this incredible texture, he reluctantly told me, “ricotta.” No longer a secret ingredient and no longer a secret dish, I expect that the donuts will become a staple at Olio with every-changing sauce accompaniments being offered in addition to the Nutella.

Other desserts were available to satisfy the sweet tooth. The bread pudding with a bourbon crème Anglaise sauce was a very good version, but I would have preferred a little more cinnamon and sauce and the warm almond fudge torte with Grand Marnier served with house-made vanilla bean ice cream and raspberries, was more a brownie in texture, but very tasty.

After a few months, Costanzo and Hyland are very pleased with the response from the guests and the neighborhood and they are excited about expanding the menu and developing a deeper relationship with all who enjoy their cuisine and hospitality. “We love the neighborhood and all the support we have received from the community.”

– Olio Restaurant, 934 Hope St., Stamford, CT, (203) 817-0303 –

http://www.oliostamford.com/

Scena – Fine Italian Dining in Darien

Posted on August 15, 2012 by jfoodeats

Scena Wine Bar & Restaurant in Darien is serving delicious, modern interpretations of Italian cuisine under the direction of Executive Chef Eben Leonard. It is one of three restaurants owned by brothers Vicente and Kleber Siguenza (a fourth is schedule to open in Greenwich later this year) including Cava Wine Bar in New Canaan and 55 Degrees Wine Bar and Restaurant in Fairfield.

Chef Leonard traces his culinary passion to his early childhood in Chatham, New York when he prepared monthly dinner menus for his mother. As a teenager, Chef Leonard met his first mentor, Chef Urs Bieri, at the Elm Court Inn in Massachusetts, when Bieri hired him to work as a “chef” at the age of fifteen, teaching him many aspects of the professional kitchen. His aspiration was further enhanced as a line chef, “I loved the adrenalin, chaos, and speed. I loved creating the plates, making them perfect.” After attending the New England Culinary Institute, Chef Leonard worked with Todd English at Bonfire in Boston and Olives in New York. In describing choosing his perfect career, he told me, “I was lucky to find something that I loved and was good at so young. There is a good chance I would be working at a DMV or living as a ski bum out west if I hadn’t gotten that first dishwasher job.”

Chef Leonard joined Scena as its opening chef in 2009 and continues to oversee the menu of delectable antipasti, salads, pizzas, pastas and entrees. The wine list is extensive, comprised primarily of California and Italian choices, with over 200 labels and prices starting at $38. The decor is relaxing, the atmosphere is high energy, and guests can enjoy seasonal al fresco dining. During my visits I enjoyed many of Chef Leonard’s creations.

My favorite of the antipasti choices was the steak tartare accented with shallots and a touch of truffle oil. A quail egg sat atop the tartare, which itself sat in a pool of truffle paste, and served with parmesan crostini and shaved parmesan cheese. The tartare was outstanding with the rich flavors of the beef the focal point with just a hint of the shallot. When combined with the raw quail egg and black truffle paste the three created a luscious textual dish. The meat was ground to a consistency that allowed for a great textural balance.

Another delicious antipasti was the salmon tartare that was served at lunch and included chopped salmon sitting atop a small portion of guacamole. This tartare included cucumber and red pepper and these additions allowed the fresh flavor of the salmon to maintain the focus of the dish while adding a nice texture variation.

For a lighter and more refreshing summer choice I enjoyed the watermelon salad. The dish contained cubes and slices of red and yellow watermelons plus arugula, pistachios, a touch of saba vinaigrette and topped with grated goat cheese. This was an extremely refreshing dish with the two melons delivering a slight variance of flavor, the pistachios added a little saltiness, the arugula a peppery background and the saba vinegar was a great complement to the sweetness of the melons. This was an incredibly delightful way to start the meal on a hot summer night

I also enjoyed two very different pasta preparations. My favorite of the two was the summer corn ravioli with mushrooms, fava beans, English peas, parmesan shavings and chives. The filling consisted of summer corn, shallots, garlic and charred corn with the addition of cream and a stock created from the corn centers. The fresh mushrooms, fava beans and peas complemented the pasta and added a light sweetness and crunchiness to this delicious dish. The second pasta was a taggliatelle with a Bolognese sauce. The house made taggliatelle was perfectly prepared and the Bolognese had a surprise ingredient, cinnamon. This addition may not be for everyone, but I found that the addition of this ingredient added an enjoyable flavor differential from the other Bolognese sauces in the area.

For entrees, I thoroughly enjoyed the seared scallops with poached lobster, potato gnocchi, heirloom tomatoes, and finished with thin slices of cucumbers and radishes. The U10 scallops were delicious and when I asked the source I was told that one of the owners travels to Hunts Point Market and personally hand selects all of the fish for Scena. They were perfectly seared and the thin slices of the cucumbers and the radishes added a great crunchiness while the heirloom tomatoes added a touch of sweetness. While the lobster added a level of elegance, the scallops worked so perfectly with the other ingredients that I think the dish could easily be served without the lobster.

The other outstanding entrée was the hangar steak with spigarello greens (from Mountain Sweet Berry Farm in Roscoe, N.Y), potato hash, soft egg, balsamic and a red wine sauce. Hangar steaks are one of my favorite cuts of beef and Chef Leonard’s version was delicious, an incredibly creative dinner version of steak and eggs. The large portion of hangar steak was perfectly cooked to medium rare and its deep and rich flavor was perfectly complemented by the spigarello greens, which have a broccoli-type flavor. The potato hash included extra crispy chorizo and corn with a soft egg on top. The steak was marinated in red wine, smoked paprika oil and soy and quickly grilled. I loved every aspect of this dish and enjoyed Chef Leonard’s modified breakfast classic as a delicious dinner entrée.

Overall, Scena Wine Bar & Restaurant is an excellent choice in Darien and I look forward to more visits to enjoy more of Chef Leonard’s delicious creations.

Scena Wine Bar & Restaurant, 1077 Post Rd., Darien, CT 203-662-3226

http://www.scenawinebar.com

Originally posted by Jeff “Jfood” Schlesinger on www.ctbites.com on August 12, 2012

Napa & Co. – Geat Food in Stamford

Posted on August 1, 2012 by jfoodeats

Napa and Company in Stamford has another extraordinary chef, Chef Leonardo Marino, overseeing its award-winning kitchen. Chef Leo is slowly modifying the menu to showcase his commitment of using exceptional ingredients to highlight their natural flavors. Three weeks after assuming Napa’s Executive Chef position, CTbites sat with Chef Leo for this “Behind the Scenes,” review, discussed his passion for food and sampled several of his recently premiered dishes.

Chef Leo’s devotion to cooking started at an early age as he assisted his mother and aunt in the kitchen; they inspired him to pursue a culinary education. After attending the Culinary Institute of America, his philosophy of accentuating the natural flavors was further influenced in the kitchens of some of America’s greatest chefs. While working as the Lead Sous Chef for Eric Ripert at Le Bernardin, Ripert asked him to relocate to Washington DC to take the reins of Chef de Cuisine at Westend Bistro by Eric Ripert. Chef Leo returned to New York in 2009 and joined David Bouley at both Bouley and as the Chef of Bouley Upstairs. In 2010 he joined Jean George Vongerichten, first as the Executive Sous Chef at his flagship restaurant, Jean George, and subsequently as the Executive Sous Chef at The Mark Restaurant by Jean George. After working with all of these legendary chefs, Chef Leo commented, “My mother and my aunt are two of the best chefs,” but he quickly added, “…in addition to Eric and Jean George.”

The first dish was a delightful tomato gazpacho. Chef Leo’s version began with a mound of baby heirloom tomatoes, Marcona almonds, basil and sliced strawberries, all topped with a mini-grilled cheese. The soup, which was comprised of traditional cucumbers, red peppers with just a touch of diced Serrano chili to give the dish a little spiciness, was then slowly poured into the dish. The bright flavors of the tomatoes were perfectly accented by the cucumbers, red peppers and the Serrano chili; and the mini-grilled cheese was both a delicious and fun addition. I really enjoyed this dish as a light start to the meal for both the crisp combinations of flavors as well as its varying textures.

The second dish was a remarkable salad and my favorite of those that I tasted; heirloom tomatoes, burrata, grilled country bread, white balsamic gelee and green and purple basil. The tomato season started early this year and Chef Leo is taking full advantage of the delectable and diverse varieties that are currently available. No less than five different varieties of heirloom tomatoes were served. In addition, the imported burrata was one of the most delicious and creamy burratas that I have tasted. The white balsamic gelee brought a delightful and interesting flavor to the dish and it was refreshingly new to my palate. Lastly, the grilled bread brought a wonderful crunchy texture. This dish would work perfectly as a light lunch or a delicious start to a dinner.

The next dish was a fried, poached duck egg with crispy romaine lettuce, shaved broad beans, and surrounded by a drizzle of house-made green goddess dressing. Yes, green goddess dressing. Chef Leo explained his fond memories of the dressing and he thought it would perfectly balance the flavors of the romaine and beans. When the dish was presented, Chef Leo cut into the egg and the yolk gently oozed over the lettuce and created a luscious creaminess. He explained that he first poached the egg, then coated the poached egg with panko, and fried the coated egg to create a crispy exterior and a creamy interior. He also mentioned that he added a surprise ingredient to the egg, a touch of harissa to give just a hint of spiciness to the dish.

The third salad that I enjoyed was the red and white endive salad with Port Reyes blue cheese, balsamic vinaigrette and chives. This simple salad delivered fantastic flavors. The Port Reyes, with its medium pungency cheese complemented the slight bitterness of the endive, and when combined with the deep flavors of the balsamic vinaigrette created a delightful and perfectly balanced salad.

One of Chef Leo’s newly introduced entrées is a saba glazed duck breast with New Zealand spinach, Urban Oaks plums, baby turnips, candy stripe beets, strawberries and chanterelles. He first seared the meat, and then slowly braised the duck before searing for a second time to crisp the skin. The duck meat in Chef Leo’s version was cooked to medium, which he believes produces a more tender product. After tasting this dish I fully agree; the duck meat was tender and full of flavor. The accompaniments to the duck were delicious. The candy stripe beets, one of my favorite varieties, worked extraordinarily well with the sweetness of the plums and strawberries, while the baby turnips and the chanterelles added a wonderful, deep earthy flavor.

Chef Leo saved my favorite dish of the day for last; a pappardelle with wild mushrooms, Parmesan cheese and topped with a light mushroom foam. The pasta was perfectly cooked and then tossed with a sauce comprised of mushroom stock, crème fraiche and a touch of Parmesan Reggiano. The dish included a variety of wild mushrooms including chanterelles and shitakes (morels may be included in the near future). The dish was finished with a bit of foamed mushroom sauce. The earthiness of the mushrooms was delicious. The flavors of each of the numerous mushroom varieties brought a wonderful earthiness to this dish and the foam accentuated the deep mushroom flavors. I would highly recommend this dish to every mushroom enthusiast.

Chef Leo Marino is slowly placing his philosophy of fresh flavors onto the Napa menu. As he stated, “The soul of my mother is in all of my food.” After sampling several of his creations, I am extremely excited about the direction that Chef Leo will take the exquisite food at one of my favorite restaurants in Fairfield County.

Napa and Company – 75 Broad Street – Stamford, CT 06907 – 203-353-3319

www.napaandcompany.com

Originally reviewed by Jeff “jfood” Schlesinger on www.ctbites.com on July 29, 2012

Bridge Street Wienery (STM) – A good alternative to 5-Guys

Posted on July 21, 2012 by jfoodeats

I always appreciate people who risk their livelihood to follow their dreams. So when I drove to Bridge Street Wienery in Stamford, I really wanted to love this place. And after eating a hot dog and hamburger I realized that sometimes people just want a basic hamburger or hot dog, looking for that Earl Scheib’s, “No ups; No extras.”

Bridge Street serves Sabrett hot dogs (6 to the pound) with more topping variations than I could ever eat, plus hamburgers, hot sausages, chicken sandwiches and steak and cheese sandwiches. The dogs are split and then grilled on a flattop. The burgers are 3-4 ounce (more to the former), also grilled on the flattop and served a la 5 guys, well done. The toppings are plentiful and are arranged in price groups on the menu. I saw a few people trying to figure out what their burger would cost. Me? Pretty simple, I ordered a dog with sauerkraut and relish plus a bacon cheeseburger.

If the owners, Steve and Mike, envisioned opening a burger and dog place to mimic a major league ballpark or a Sunday church BBQ event they absolutely succeeded. It is what it is, no ups; no extras. The dog was too small (I like 4 to the pound) to handle the toppings they generously place on top. When I saw them individually grill some onions, I was impressed. The burger was OK, nothing special, but a single is way too small for anyone over 12 years old. The bacon was flavorful but overpowered my single patty, it would probably be better with a double patty.

One item I did not like at all was the sexual double-entendres on some of the signs and posters. It’s a family place; I would not want to explain to my 10-12 year old what some of these inappropriate “jokes” meant. Focus on the food and leave the locker humor where it “belongs.”

People’s Choice (Norwalk) – You Gotta Try This Place

Posted on July 21, 2012 by jfoodeats

My buddies over at http://www.ctbites.com told me about this place as a must-try.

Do not let the decor fool you, this place serves some outrageously good jerk chicken. And the family (looks like three generations) that serve from behind the counter put all their love in the food and all their smiles in the order. I ordered a medium jerk chicken with rice and bean and cabbage. Then I was asked if I wanted gravy…absolutely, and then some plaintains on top.

The chicken was fall off the bone tender, plenty of flavor, super moist and not too spicy, the rice and beans with the gravy were fantastic and the plaintain was delicious and sweet.

Highly recommend and next time I have to try the curry goat.

Tacos Mexico – Hidden Gem in

Posted on July 5, 2012 by jfoodeats

Tacos Mexico is located in a small strip mall on Fort Point Street off East Avenue just south of I-95. I have been hearing good things from by buddies over at http://www.ctbites.com so I stopped by for a quick lunch and very much enjoyed almost the entire meal. I ordered the Chipotle Chicken Taco Lunch special ($6.49) and a single beef taco ($2.25).

Once I ordered my meal the server brought a basket of nacho chipss and two small bowls of red salsa. The salsas are almost identical except for a little difference in the heat and some of the ingredients in one were pureed. Both were delicious and I really liked the idea that they include little spoons. You can take a spoonful, place atop a chip and enjoy a good amount of salsa per chip.

The beef taco arrived first and it probably sat a bit before coming to the table as it was luke warm. The plate was much hotter than the food. The flavors were good but it needed the addition of the house green sauce for me to really enjoy. The chicken tacos arrived next. They were two rolled tacos filled with a creamy and delicious chicken. The beans and the rice that accompanied the dish were also delicious. This was a big winner for me.

So with the exception of the beef taco, I thoroughly enjoyed Tacos Mexico. BTW – Service is incredibly slow so if you are in a rush at lunch you should make mention of that when you order, maybe they can hurry the food from the kitchen.

Darien Social (Darien) – Two Strikes

Posted on June 24, 2012 by jfoodeats

I really wanted to like this place from recommendations and when I walked in I had high hopes. My first visit was very weird and like a roller coaster. I sat at the bar near the server station and ordered a bacon cheeseburger with fries and shoestring onions. It arrived very quickly. My first taste was the onions and they were excellent, some of the best I have ever eaten so I was pretty excited. The fries were not in the same league, basic fries, very pedestrian. Now I moved to the burger. I cut it in half, It had a good flavor but there was almost a bitter, vinegary taste to it, the bun was a little stale and I noticed they forgot the bacon, so I told the bartender. Now the unfortunate situation I faced. I was sitting next to a complete oaf. He harassed all the female servers (I have two daughters in their 20’s and it totally pissed me off) at the service counter and the bartender did nothing (other then pal with the guy) and the male servers did nothing, either. I was embarassed for all of them. The runner returned with a plate with my bacon slices. (My preference would have been for them to take the burger back to the kitchen and finish their job), I never had a chance to combine and try because the oaf leaned over and in earshot of the bartender made an incredibly rude comment to the lady seated on the other side of me. The bartender again played ostrich and put his head in the ground. I got up, packed my jacket, (oaf leaned over and apologized to me) asked for the manager, and told him that if his staff allowed that sort of behavior to other members of his staff and to guests, then I was leaving. The manager was incredibly embarassed and told me he would wander over and if he heard anything he would throw him out. Hope he did. In any event I lost my appetite.

Trip number two was much more pleasant, professional and gave me another chance to try the BCB. This time it arrived fully garnished. And it was encased in a different bun than the first time, this bun was much better. Again the beef was full of flavor, but bitter, with that vinegary aftertaste . Not sure what it was but it really took away from the rich flavor of the beef. And the fries were again not to my liking, this time some of them were undercooked.

Would I return…probably, but at this point it is not on the power rotation.

Farmer’s Table (NC) – Delightful Cuisine

Posted on June 18, 2012 by jfoodeats

Over the first year I have probably eaten everything Chef Robert has created. And everything is delicious.

The soups are the best, to the point that every time I return from a trip there is a container in my fridge since my family loves them so much. The favorites are the butternut squash, the mushroom (my wife’s all-time favorite), and the seafood chowder.

Really like the quesadillas and the three tacos are the best deal in town. The shrimp mojo is a big hit with the family .

And last but not least is the Farmer’s Table hamburger. Using his brother John Boy’s meat, this burger is one of the best around and one of my Ctbites recommended in Fairfield County. Some melted cheese and a few slices of cornichon and this is woth its weight is gold.

leave room for dessert as the chocolate cake and the cheesecake are both fantastic.

Estia’s American – Deliciously “Home-Cooked” in Darien

Posted on May 22, 2012 by jfoodeats

When restaurateur Colin Ambrose decided to follow his wife and three daughters and return to Fairfield County from the eastern end of Long Island, he brought a reputation for delivering creative farm to table cuisine. As the former owner/chef of Estia’s in Amagansett and the current owner of Estia’s Little Kitchen in Sag Harbor, Ambrose is celebrating his Darien homecoming by opening his latest restaurant, Estia’s American. After Ambrose settled on the location that formerly housed Ole Mole, he immediately set to create a rustic Americana décor that included American flags created from book spines, relaxing beach paintings and his personal collection of cookbooks and novels, including several by his uncle Stephen Ambrose. The restaurant will locally source many of the featured items capitalizing on the twenty years that Ambrose has worked in developing his unique cuisine. When I first met Ambrose, he was unloading a carload of local vegetables from a recent trip to Sag Harbor and the chalkboard on the rear wall mentions the local vendors and the farms, affectionately referred to as “Partners on the Plate” where many of the menu’s ingredients are produced.

Overseeing the kitchen is Ambrose’s long-time friend and associate Chef Carissa Waechter, a graduate of the Art Institute of New York City’s culinary arts program. Chef Waechter’s resume includes many of the great New York restaurants and pastry shops including Mondrian Pastry, David Burke, Donatella and Beacon NYC, and she subsequently joined the pastry team at the Dinex Group under Chef Daniel Boulud. While operating the Amagansett Farmers Market she met Ambrose and their professional friendship started. Like Ambrose, she is a loyal follower of the farm to table movement as witnessed in her line of baked goods, Carissa’s Breads, which is produced with locally grown and harvested ingredients.

The food at Estia’s is characterized by unique combinations. During the initial six weeks, Ambrose concentrated on the breakfast and lunch menus with the traditional breakfast items available at both services. In mid-May, Estias expanded the hours to offer dinner.

My favorite dish was the Red Flannel Hash that included two eggs prepared to the guest’s preference sitting atop chorizo, potatoes, corn, peppers and onions. Since I am a big fan of oozing yolks I ordered two soft poached eggs. The chorizo was bold in flavor, had a nice medium spice and the vegetables maintained their crunchiness. The corn brought sweetness to the dish and the choice of sweet potatoes versus traditional white potatoes perfectly balanced the flavors of the other vegetables. Overall I liked the bold and sweet flavors of this dish and next time I would order the eggs sunny side up to increase the yolky goodness.

The table shared an order of the Turtle Rolls as a pre-appetizer sampling. This all-vegetarian dish included avocados, onions, black bean puree and Napa cabbage encased in a flour tortilla wrap. The combination had a good variety of flavors with just a little spice and a touch cilantro. I thought this was a good introduction to Estia’s flavors and I recommend this dish to start the meal.

I have been searching for a good Cubano sandwich in Fairfield County and the Pablos Cubano prepared at Estia’s was a step in the right direction. Chef Waechter’s house-made bread was delicious and I enjoyed the Reynold’s Family Farm pulled pork and the perfectly melted cheese, plus the pickle added the correct level of acidity; although the sliced ham could have been more flavorful to match the other ingredients. Overall Estia’s Pablos Cubano was very good and I now need to search for other good Fairfield County Cubano sandwiches.

The Silvera’s Salmon Wrap included grilled salmon, arugula, salsa, mojo, bean puree, plus tomatoes all wrapped in a flour tortilla. For those who would like a less spicy entree for lunch, this is a good choice. The mild salmon was moist and flavorful and I enjoyed the addition of the arugula, which added a peppery flavor component and complemented the black beans and tomatoes.

There were two sauces that require a special shout-out and each added delicious flavors to the dishes. The red sauce is comprised of guajillo chili, onion, garlic and tomatoes, while the green sauce includes mint, parsley, garlic, jalapeño peppers and lime. Both were delicious and added a decent level of heat and flavor to the dishes.

After two months, Estia’s has refined the offerings I look forward to returning and enjoying many more.

1020 Post Road, Brick Walkway, Darien, CT

(203) 202-7051

estiasamerican.com

Originally reviewed by Jeff “jfood” Schlesinger on www.ctbites.com on May 20, 2012

Anthony’s Coal Fired Pizza (Darien) – Well Done = Burnt

Posted on April 17, 2012 by jfoodeats

After a couple of attempts to eat the pizza, I am throwing in the towel, raising the white flag and moving on.

After living through an event at another restaurant in town where a drunk patron caused an enormous scene so I left I drove to ACF for a pizza. As a solo, I sat at the bar, ordered a soda and a pizza. When it arrived the first thing I noticed was the char, or should I say burnt crust. This is acceptable with certain Neopolitan varieties, but this was not the answer. Then I lifted the crust and the entire bottom was charred black, no Itake that back it was burnt.

This was not something I wanted to consume, so I called the bartender over, showed it to him. His response, he pointed to the sign and said “It says right there we make our pies well done.” So I asked for the check, paid and went on my way.

A manager did approach and offered a replacement, but with staf like the bartender and the kitchen staff I decided to call it a night.

Jfood Eats

Eating and Enjoying