Capriccio Cafe (STM) – Eclectic Menu with Al Fresco Dining

Posted on October 1, 2014 by jfoodeats

The weather is turning and soon the evenings of sitting under the stars eating dinner will be both a memory and a yearning. Capriccio Café will move its menu indoors to serve traditional pizzas, pastas, and secondi selections.

The menu offers a variety of antipasti from a simple Grilled Vegetable Stack and Zucchini Chips to Eggplant Parmigiana or three varieties of calamari. Almost twenty different salads are also available…a traditional Caesar and Caprese to those that include smoked or seared salmon, tuna or crab cake. There are numerous sandwiches from a provolone and ham to those that combine ham, Swiss, avocado and tomato. To complement the Italian grilled cheese selections, Capricio offers cold and hot options. The Panini section is eclectic with a basic Mozzarella, plum tomato and basil, a Cubano with roasted pork, ham Swiss cheese and pickles, a Bistecca with steak, Provolone, onions, a Gamberi e Avocado mushrooms and a shrimp, avocado, bacon, and onion plus a Porchetta with roasted pork, caramelized onions and Provolone.

For a larger appetite choose one of over 20 pre-conceived combinations from Margherita, or add meatballs, cheery peppers, sausage, Portobello mushrooms, slices of chicken or grilled cutlets or slices of Sopressata. The toppings for the white pizza options include ricotta, speck, Prociutto, arugula, and spicy oil.

Numerous pasta choices are also available. The choices incorporate a simple Spaghetti Al Pomodoro with tomato sauce and basil, a Fettuccine with veal Bolnese, Spaghetti Frutti di Mare with shrimp, clams, and calamari in a light Marinara sauce and a Penne al Pesto. Finally, the Secondi options include a Chicken Scarpariello, Tilapia al Limone, Salmon with sautéed spinach, raisins and pine nuts, and a Skirt Steak Chimichurri.

Finish the meal with a selection of Gelatos from nearby Volta Gelateria. With an eclectic menu and outdoor seating, Capriccio Café offers a wide variety of cuisine for all.

Tierra (Westport) – Big Bold Burger

Posted on September 23, 2014 by jfoodeats

When someone says, “you gotta try this burger,” I place on the list and visit as many as possible. Last week a buddy told me that I needed to visit Tierra and try their burger, and on a beautiful afternoon I journeyed to Westport, grabbed a table outside and ordered the “Tierra Burger, Topped with Home-made Chorizo, Chihuahua Cheese, Pequillo Pepper Aioli.”

The burger was served open faced, accompanied by a mound of blue Terra chips. On one side was a generous patty topped with a thick layer of melted cheese…and I could see sautéed peppers and onions (not described on the menu) peeking from under the cheese. The other half was covered with a liberal swath of the aioli. I cut the burger in half and it was perfectly prepared to medium-rare, the darkish red of the interior glistening with juice. The kitchen also took great care in keeping the medium grind intact, avoiding the tendency to compress the patty.

I always taste a little of each of the ingredients. The beef was mild and not overly seasoned, while the crumbled chorizo, as well as the slivered sautéed Jalapeño peppers and onions were spicy and delicious. I wondered how it would all work in unison. The first bite was an explosion of flavors. The most notable was the chorizo, Jalapeño pepper and onion combination. Together these three items were fantastic. The Chihuahua cheese (similar to a mild cheddar) calmed the spiciness of these other toppings. The aioli also contributed a cooling aspect to the composition. The bun was one of the most buttery brioche I have tasted in my burger quest, but was out of balance with the other ingredients, almost fighting with them versus complementing.

Overall, the Tierra Burger is one of the most flavorful burgers in Fairfield County. The chorizo and Jalapeno peppers were the centerpieces of the combination. The beef patty was more a complement to these ingredients, versus vice versa. The Chihuahua cheese and aioli were great additions to soften the spiciness of the chorizo and peppers. If you are looking for a bold, Latin-inspired burger, Tierra is a great choice. For me, the combination of ingredients was more aligned to a fantastic taco than a burger.

Proprietors Bar & Table (Nantucket) – Absolutely Outstanding

Posted on September 19, 2014 by jfoodeats

Proprietor’s is located on India Street in downtown Nantucket and the chef is creating some of the best dishes I have ever enjoyed. From the first bite of the bread to the last bite of the Moroccan Donuts, Proprietor’s is a restaurant that everyone who enjoys creative and delicious food must place on their list while in Nantucket.

The meal started with what I thought was going to be a simple slice of bread, but this was no ordinary bread. It was filled with a small amount of meat, and the texture of the bread was like none I have ever tasted. My instincts immediately kicked in…this might be one of those hidden gem restaurants that soon become a difficult reservation to obtain.

Our first course was the “Tuna Sunomono.” Several slices of tuna were topped with Peruvian Soy, Red Chile Sauce, Crispy Yucca, Yuzu, and Sesame. The fish was fresh, mild in flavor and the toppings added a touch of heat and just a smidgen of saltiness. It was a great beginning to tease the palate. The “Tater Cubes” were like none you have ever tasted, they were outstanding. Crispy Shredded Potatoes were perfectly fried and topped with Joppiesaus, Farm House Gouda, and served alongside a Beet Pickled Egg. The combination of the fried potatoes and the melting cheese delivered textural differences and great flavors.

This was followed by the “Cuchifritos,” the dish that most in our group thought was the best of the evening. A plate of Pork Riblets were topped with Sweet Chili Mojo, and served with Cheesy Masa Fries, and Annatto. The riblets were crisped on the exterior before the sauce was applied. The riblets remained crispy under the outrageously delicious sauce. My issue with the dish was the fries, they were grainy and a little off-putting.

Next to arrive was my favorite dish of the evening, the “Shaved ‘Pork-Umms‘,”comprised of Berkshire Pork, Scallion, Sesame BBQ sauce encased in a house-made Kimchee Biscuit. The meat was perfectly prepared, soft and moist with great flavor, and the Kimchee Biscuit made this dish spectacular, it was divine and created a combination that ranks as one of my favorites of all time. Following the pork was the Apalachicola Shrimp, which included 6 large shrimp, topped with Garlicky Green Sauce, Chili Threads, Corn Nuts. The biggest issue was that it followed the pork dish and the bar was very high at this point in the evening.

Last to arrive was the “Grass Fed Bavette Steak,” which was also delicious. It was served with a Potato Purée, Aigre Doux, and a Marrow Baste. The beef delivered a deep, rich flavor that worked really well with potato purée and the combination of the sweet and sour components of the aigre doux and additional richness of the marrow delivered a great flavor combination. I really liked this dish but the meat was a little tough.

Overall the meal was outstanding at Proprietor’s, from the bread through the desserts, it is a must go to restaurant on Nantucket.

Libertine (MSP) – Great Potential

Posted on September 18, 2014 by jfoodeats

Libertine is the newest addition to the MSP landscape by master Chef Tim McKee. In his latest contribution in Uptown, Chef McKee created a restaurant serving an inventive and diverse menu. Begin your evening from a selection of appetizers ranging from Tuna Poke Tacos to Crispy Pig’s Ear followed by various cuts of beef, lamb, chicken, pork or fish accompanied by creative side dishes. Add to the delicious cuisine a hip and eclectic atmosphere and you have another go-to restaurant.

The front room includes an enormous rectangular bar with close to 25 seats on each side. Surrounding the bar are numerous community tables, each offering seating for up to six guests, plus booths along the quiet, inside wall. In the back room are smaller 4-tops hugging the windows plus booths, each capable of handling 4 diners. A few round tables separate the two rooms. Overall the setting is relaxed and a wonderful setting to dine in.

The server was forthcoming with her favorites and I chose the “Crispy Pig’s Ears” for my appetizer, plus the “Bacon Chop” and a side of “Kale” for my entrée.

The pig’s ear was served with a fried egg, ancho pepper slices, accompanied with a dipping sauce. The menu states lime is included but there was none on my plate nor did I discern any citrusy back notes in the dish. The pig’s ear was sliced into bite sized pieces, breaded and deep fried. I was concerned that the small segments would be tough, but the kitchen cooked them perfectly, soft, tender and when dipped in the spicy-sweet sauce was delicious. When combined with a slice of the spicy ancho pepper and complemented with the creaminess of the oozing egg, this was an incredibly memorable dish.

The bacon chop was a Fred Flintstone sized pork chop served with a single onion ring. The server stated that this would be the best pork chop I would ever taste and on certain bites she was absolutely correct. Most of the chop was outstanding. It was moist, flavorful, and perfectly cooked. A few bites were not in the same league, the kitchen lost its focus with the final salting, way too much and it caused my head to snap back with the saltiness. The menu also states “lightly smoked” but manage your expectations…it is more a brined and grilled preparation.

The Kale was served with a Manchego cream and garlic. I would best describe this as Kale Mac & Cheese without the Mac. The kale was engulfed in the creamy cheese sauce and was delicious as the bitterness of the kale was balanced by the creaminess of the melted cheese. This was a rich dish that needs to be shared.

The server was excellent but the kitchen failed miserably on timing. The server told me that the meal arrives as prepared. The pig’s ear arrived first. After two bites the kale was brought by the runner and two minutes later he was holding my bacon chop. So there I sat with 90% of my appetizer uneaten, and my entrée occupying the remainder of the table. I asked the server to return the entrée and side to the kitchen and let me enjoy the food versus throwing everything simultaneously into the table. She was quick to comply and the manager wandered over to apologize. They turned a negative into a positive so kudos to both of them.

Overall I loved the space and the appetizer. The entrée could have been fantastic had the kitchen seasoned the chop properly and it failed miserably on the timing of the food leaving the kitchen. Libertine has tremendous potential and needs a little time to iron out the kinks, deliver the items as described on the menu and serve the food in a manner that allows the guests to enjoy the culinary creations.

CHIPS (Fairfield) – Best Pancakes in CT

Posted on September 6, 2014 by jfoodeats

For years I have heard about the pancakes at Chips in Fairfield. Year after year I see them rated as the best pancakes in CT. Time after time I have tried to eat there only to be met by 1+ hour waits. But today, it happened…we drove to Fairfield and there was no line. We were immediately seated, given the four page menu and waited for the pancakes.

While my wife and daughter looked at the egg options, I immediately decided on the chocolate chip pancakes with bananas. I enjoyed a couple of cups of coffee while we waited and then the plate arrived.

The stack of 5 large pancakes were filled with both chips and bananas plus more of each on top. Butter accompanied the pancakes. Most people place the syrup atop the pancakes, but I place on the plate and then dip each forkful. Dipping the pancakes versus topping with the syrup keeps the puffiness intact in each pancake, a definite game-changer. The first bite was fantastic, the pancakes delivered an airy texture and the flavor was outstanding. There was a certain nuttiness to the batter and the sweet chocolate chips were the perfect complement. Perfect texture and flavor.

After my first pancake breakfast at CHIPS I fully agree that the pancakes are the best I have eaten in CT.

Matt’s Bar (MSP) – Best Jucy Lucy in MSP

Posted on September 6, 2014 by jfoodeats

Whenever I want to introduce a colleague to one of the quintessential culinary icons in the Twin Cities, I bring them to Matt’s to savor, what I believe is the best version of the Jucy Lucy. After work, we ventured up 77, grabbed a spot on the street, entered Matt’s and waited for our table. On a Thursday night it was not a long wait, maybe 20 minutes and while we waited we watched as burger after burger was placed on the small flat-top and grilled to perfection.

Once seated, Matt’s is a pretty easy place to order. The only question is how many burgers, with or without onions, and how large an order of fries. We both ordered two JL’s and a half order of fries.

The wait for the burgers was longer than the table and once delivered, individually wrapped in paper, the server recited the ritual of being careful about exploding cheese. I advised waiting for a few more minutes, enjoy a few fries and a few more sips of soda. When the time was upon us, I slowly raised the JL to my lips and slow, very slowly bit into the cheese-lava filled burger.

Not too sure if it was too soon, I held my breath as the cheese oozed out and came in contact with the inside of my mouth and my lips. I timed it perfectly, not too hot for scalding but still hot enough to appreciate the madness of the construction. I exhaled and enjoyed the meat, the less than scalding American cheese, the fried onions, pickle and bun. Nothing on this burger was gourmet, nothing qualified as farm to table, but this was a down and dirty inverted cheeseburger with great flavors, great textures, and a heritage that pre-dates this burger lover.

As I finished #1 and moved to #2, I asked my colleague what he thought. He smiled, continued eating…eventually finishing both burgers, the entire order of fries and two diet cokes. Yet another colleague was officially indoctrinated into the Jucy Lucy Club.

Wire Mill BBQ (Georgetown) – It Ain’t Texas

Posted on August 28, 2014 by jfoodeats

Wire Mill BBQ is located just north of Wilton’s Cannondale and south of Redding is the small area known as Georgetown. This cute section of town has several restaurants and bars, and it is Wire Mill that is filling the air with the wonderful aroma of its two meat smoker. For those with the window closed, Wire Mill BBQ is located on Route 57 at the Interception of Old Mill Road and Main Street.

There are eight table outside on the terrace and you continue inhaling the smoke. So enticing that when I ordered the Three Sliders (one each of the pulled pork, brisket and pulled chicken), I also ordered a ¼ slab of baby back ribs.

The three sliders arrived, and the first item I noticed was the amount of meat on each bun. It was a meager portion, maybe one-ounce of meat. The bun was nicely grilled.

The pulled pork was my favorite. It was somewhat moist, with a hint of smoke, but otherwise flavorless. It needed one of the sauces. The brisket was probably 1 slice, cut into sections and placed on the bun. There was a little smokiness that stayed on the palate but also lacked any flavor and sauce was needed. My first bite of the chicken was favorable, it was the moistest of the three meats, but that was limited to the original piece. The other pieces were dry and again, the only flavor was smoke. The other issue with all of the sandwiches was the amount of bread compared to meat. Take together it was a mouthful of bread with a little meat. I finally removed the top bun and ate each open-faced. The sliders were served with a small cup of horseradish sauce, which was full of flavor, but I have no idea why it was included.

The baby back ribs looked delicious, but looks can be deceiving. They were incredibly moist, but again lack any flavor, barely able to taste any of the rub. Even the end piece of the slab, which was covered in rub, was almost flavorless.

Overall, as much as this is a cute place with great service and two smokers out back, it is not a destination place for BBQ.

That Awesome Deli Celebrates First Anniversary (STM) – GF in Belltown

Posted on August 28, 2014 by jfoodeats

That Awesome Deli & The Gluten Free Food Factory opened with very little fanfare a year ago and continues catering to the Belltown section of Stamford with breakfasts and lunches. With its entire menu available gluten-free, this unassuming side of the road storefront offers eggs, sandwiches and take-out options Mondays through Saturdays from 6AM to 4PM and remains open until 7PM on Thursdays.

The simple breakfast options include eggs (egg white available), bacon, sausage, cheese, and peppers on GF white bread or bagel. For those not looking for a GF sandwich, several bread, roll and wedge options are offered.

Lunches feature Boar’s Head meat and cheese products or choose from a variety on house-made salads including Albacore Tuna, Chicken Salad, Curried Chicken, Spicy Cajun Tuna, and Egg Salad. Top your selection with a choice of tomatoes, roasted red peppers, hot peppers, pickles, olives or pepperoncini peppers. When the weather turns, look to their seasonal soups including chicken noodle, tomato-basil or potato-bacon-cheddar, or a bowl of beef stew or chili. All of the desserts are made in-house. For parties, That Awesome Deli offers platters of Lasagna and other Italian specialties, Chicken (nine different varieties), steak teriyaki and beef or chicken enchiladas.

For those looking for GF options, you may want to check out That Awesome Deli.

Gaetano’s (Stratford) – True Italian Heros

Posted on August 27, 2014 by jfoodeats

Whenever I play golf up in Oxford I try to sneak off the route home and head to Gaetano’s for a hero. One of the reason I like this place is they do not call a hero a wedge. After playing through some horrible wedge shots, the last thing I want is a reminder when I am about to order a great sandwich. Call it a sub, call it a hero, just do not call it a wedge.

The tone of the entire menu is Italian…from the Arthur Avenue bread (from Addeo’s Bakery) to the ingredients. This is sub shop with Breseola, prosciutto, mozzarella (made fresh daily), cappicola, sopressata and pepperoni throughout the combinations. Most sandwiches are for the hearty appetites, but if you are looking to keep the calories at a minimum, choose the SOPHIA LOREN “for a beautiful figure,” with roasted turkey and Swiss Lorraine cheese. When I am hungrier I choose the MECOMAN with sweet sopressata, ham cappicola, pepperoni, smoked mozzarella, sun dried tomatoes, roasted peppers, portabella, mushrooms and balsamic vinegar. This is a full two handed sandwich and requires complete concentration. This sandwich is flavor heaven. When I am in the mood for some chicken I choose the KOVAC’S SPECIAL, which includes a chicken cutlet, prosciutto, fresh mozzarella, roasted peppers and broccoli rabe. I am not a fan of rabe, so I normally ask for this to be excluded, but be careful so you do not get “that look.”

If you want a great hot sub (called hot oven grinders in CT) go for the SAUSAGE & PEPPERS or the EGGPLANT PARMIGIANA. Both of these are full of great Arthur Avenue flavors. Again, two hands are required.

Gaetano’s reminds me of the subs from my childhood in NJ, full of great meats and cheeses for a sub, and great hot choices for the heros.

Walrus + Carpenter Burger (Bridgeport): The Bar Gets Raised

Posted on August 24, 2014 by jfoodeats

A good friend over at CTbites told me that the WC Burger served at Walrus + Carpenter in Bridgeport near the Fairfield border was the best burger in the area. Those are strong words from someone I trust so I drove one evening and grabbed an outside table.

The menu is divided into several categories and each reads like a who’s who of comfort food. I was pleasantly impressed when I saw that the chef gave top billing in the Large Plates section to “WC Burger + Fries – Smoked mayo, bacon, bourbon onions, cheddar.” It was a simple decision and I ordered the burger medium-rare.

The burger was served on a metal tray accompanied by fries and small mound of pickle slices. There was a crisp char on the exterior and the texture of the interior was soft. I sampled the meat; it was rich in flavor, reminiscent of grass fed, the medium grind was still loose and it was moist without being overly juicy. It was an excellent patty. The first topping I tasted was the Bourbon onions. W+C slowly caramelized the sliced onions until they were sweet and soft, added bourbon, and reduced until the bourbon was thick and concentrated. The end result was incredibly complex onion mixture; the sweetness of the onions interplayed with the condensed bourbon. These were some of the most delicious caramelized onions I have ever tasted. There were several strips of bacon, each mildly salty, allowing the pork to complement the onions and beef. The melted Cheddar cheese was creamy and added just a touch of nuttiness; and the mayo a smidgen of smokiness. The toasted brioche bun was the perfect choice for this combination. It was sweet, buttery and the slight crispiness from grilling was a bonus. One bite of this entire combination…it was outstanding and delivered great balance. This burger is highly recommended.

The fries were excellent, crispy on the exterior and soft on the interior, with just a dusting of salt.

From the meat to the toppings to the bun to the fries, my friend was correct, the W+C Burger is one of the best in Fairfield County. There is now another serious contender for best bar burger in southwest Connecticut.

See the original review at:

http://www.ctbites.com/home/2014/8/24/walrus-carpenter-burger-the-bar-gets-raised-in-bridgeport.html

2895 Fairfield Ave, Bridgeport, CT 06605

(203) 333-2733

(This “WC Burger” is on the Dinner menu. There is a different combination that is served during Brunch and Lunch, a “Bacon, Egg and Cheeseburger”)

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