Eli’s (Hamden) – Basic Fare in a Friendly Environment

Posted on September 15, 2015 by jfoodeats

Sometimes basic is good enough. And my lunch at Eli’s in Hamden was good solid basic fare in a friendly environment with an outstanding server.

The four of us decided to go to Eli’s for lunch after temple. It is conveniently located near Route 15 and there is ample parking across the street. We grabbed a table for four in the main dining area and Mike, our server approached. He was fantastic, patient and spot on throughout the lunch.

It was midday and the menu included an entire section on of my favorite meals, hamburgers. I chose the Bacon and Cheddar with regular fries, medium-rare. When it arrived the first noticeable feature was the size. In addition to a large patty, there was ample bacon jutting out of the sides, plus lettuce and tomato, all enclosed in an enormous bun. The meat was grilled to my requested medium-rare. My impressions were that the meat was mild in flavor, nothing special and good. The bacon was also grilled properly, crispy without being burnt. The cheddar was too mild to compete with the bacon and I would have preferred a larger amount to deliver more cheddar flavor. The bun was buttery, almost a brioche and it was very good, but a smaller size would have been more in proportion to the other ingredients. The fries were very good, crispy on the exterior, soft on the interior, and properly salted.

Overall Eli’s delivered a very good burger in a relaxed, family environment with a great server.

SE Uncorked (New Canaan) – Outstanding Vibes and Vittles

Posted on September 11, 2015 by jfoodeats

Chef Nick Martschenko’s (South End) newest venture, SE Uncorked, is already creating an incredible buzz throughout New Canaan for its great food and great vibe. Inspired by the speakeasies of the Prohibition era and taverns in the UK and Australia, Chef Nick told CTbites that his vision is for “guests to be comfortable and relaxed in a heavily beverage, comfortable environment with foods designed for a pub versus restaurant theme.”

Located at 15 Elm Street, both the exterior and interior have been completely redesigned. The brick-faced exterior features a drop-down wood shelf, windows at eye-level and a wood carved sign announcing “Uncorked” with the familiar South End circle-logo with the additional prelude… “Snacks & Taps.”

From the moment you walk through the rear wood-hewn door you understand the concept behind the mantra of Snacks and Taps. Guests enter a dining area like none in New Canaan. The entire right wall is filled with a single banquette, the center of the dining area has several wooden high top tables and the bar occupies the entire left wall with thick wooden shelves holding the libations for the guests. The front of the room has a long wooden bar shelf with a “pass-through” to hand guests dining outside their food and drinks.

The atmosphere is casual, laid back, kick up your feet, eat great food, watch the ball game on two separate TVs and have a few beers, a couple of glasses of wine and hang out with friends. The menu is geared to creative fare and filled with an array of bold and delicious options. Uncorked pours all the beverages from taps or individual bottles and cans with four beers, ten wines and two waters on tap, plus a wide selection of local breweries and national brand beers. Likewise all of the juices are made in house and mixers are poured from bottles and cans.

The menu is divided into smaller and larger selections and I sampled several of each.

Fish and sushi lovers should choose the Hamachi Nachos, a delightfully refreshing small plate of sweet and spicy. Freshly flash fried yucca chips were topped with large cubes of Hamachi that were marinated in grapefruit and orange juices, garlic and shallots. They were served with an orange section, cilantro oil and finished with a thin slice of Serrano chili and a sprig of micro cilantro. This cerviche on steroids delivered an amazing array of flavors and textures from the sweetness of the oranges and spiciness of the serrano chili to the soft and delicate fish to the crunchiness of the yucca.

For the adventurous, the house-made Merguez sausage sandwich was fantastic. It was served on a long Martin potato roll and accompanied with Tzatziki and swirls of harissa sauce. The sausage was wonderfully seasoned with a minimal level of spiciness. The creaminess of the sweet Tzatziki and the spiciness of the harissa were great fantastic together. Choose one of the beers for this sausage.

There are two very different carpaccios. Creating a complex dish from a few simple ingredient is the foundation of the Scallop Carpaccio. Thinly sliced scallops were marinated in lemon juice, Espelette pepper and red pepper and presented with dollops of pickled mustard seeds, slices of radishes, olive oil and thinly sliced serrano chilies. The scallops were sugar sweet with just a touch of citrus and a background of pepper. The pickled mustard seeds elevated the dish with great sour notes and for additional spiciness, pop one of the chili slices on the fork.

The Zucchini Carpaccio was presented in a fish scale pattern with a touch of grated Pecorino and drizzled with olive oil and salt. This refreshing dish accentuated the simplicity of the zucchini with just a hint of salt from the cheese. It would be a great accompaniment with a glass of brisk white wine to begin the meal.

The Fried Cheese Curds included bite sized pieces of Wisconsin cheddar cheeses that were lightly coated with a mixture of beer, cornmeal and flour and flash fried and paired with a Sriracha aioli. The mild cheddar was a perfect canvas for the spiciness of the Sriracha. Order the curds with a light beer for a great snack.

Uncorked’s rendition of Shishito Peppers began with quickly blistered peppers, which were joined with an aioli that contained a surprising ingredient, poached tuna. When the mild peppers (beware that about one in ten is very spicy with no advanced warning) were dipped in the aioli, the combined flavors were delicious and distinctive.

As a tribute to the bars of Australia, Uncorked also serves Oysters Kilpatrick. The roasted oysters were topped with Benton’s bacon and a house-made BBQ sauce. The combination was very bold from the bacon and sauce and I thought the sauce overpowered the oysters.

The entrées include a variety of options including meats, fish, and chicken, plus another great burger.

No less than three months after South End tied for my top burger in southwest CT, Chef Nick created the Double Double. The only similarity to the South End burger is it will be a serious contender for next year’s top spot. The patties were seasoned with Worcestershire sauce and slowly cooked onions, seared to medium-rare and joined on the toasted sesame seed bun with thinly slice zucchini pickles, melted American cheese and SE (South End) burger sauce. The Worcestershire sauce and onions added wonderful depth to the meat and the zucchini pickles were a lighter touch than traditional pickles. The burger was accompanied by some of the best fries in Fairfield County.

A dish that exploded with a combination of flavors is the Chicken. The chicken was marinated in a mixture of coconut, lemongrass and ginger, slow cooked and finished in a hot pan. It was served atop a bed of crispy olive oil potatoes and served over a large swath of leek purée and a drizzle of leek oil. The chicken offered a beautifully crisped skin and a moist and buttery texture, with tropical back-notes with potatoes that were incredibly crispy. A single forkful of all of the ingredients was outstanding.

For those looking for a steak dinner, Uncorked offers a Kobe Flat Iron Steak with a complex butter and au poivre wine sauce. The steak was perfectly prepared to medium-rare, sliced and accompanied by French fries and a small salad. The beef was rich in flavor and the sauce and butter added a wonderful lusciousness to the dish. The fries were fantastic and created a more pubby presentation to enjoy with a beer or a glass of red wine.

For a lighter entrée, Uncorked offers a Coriander Crusted Sliced Tuna over a Panzanella salad, which included pickled red onions, sliced heirloom tomatoes, plus fennel and basil from Uncorked’s garden. The rare slices delivered a Middle Eastern twist, while the salad offered robustness from the tomatoes balanced with the bright acidity of the Banyuls vinaigrette. The croutons made from house-made bread offered a wonderful textural contrast.

Save room for dessert because Uncorked is serving two incredible throwback desserts. The first was an interpretation of an Ice Box cake, but I would call it a dense chocolate pudding pie. A wonderful graham cracker crust was filled with the creamiest and most delicious chocolate pudding I have tasted in a long time and topped with vanilla gelato and swirls of chocolate sauce. This was a must-have dessert.

The other throwback dessert is a tribute to Chef Nick’s childhood when his grandparents would take him for spumoni. Scoops of vanilla and pistachio ice cream were topped with fudge, toasted almonds and Luxardo cherries, and finished with a dollop of whipped cream and a sprig of mint. It was full of great flavors from the sauces and the Luxardo cherries were a delightful addition.

Overall, Uncorked presents an atmosphere that is alive and the food is vibrant and delicious. Chef Nick and his team have done an outstanding job in creating another go-to spot in New Canaan.

Really Liked

Coconut infused chicken $24
Merguez sausage $18
Hamachi nachos $17
Scallop carpaccio $13
Uncorked double double cheeseburger $19
Ice box cake $8
Spumoni sundae $8

Liked

Zucchini carpaccio $10
Fried cheese curds $13
Shishito peppers $12
Yellowfin tuna $28
Kobe Hangar Steak

Not to my liking

Oysters Kilpatrick $21

Magee’s Curbside (Stamford) – Great BEC Empanadas

Posted on September 10, 2015 by jfoodeats

I was scheduled for a meeting in downtown Stamford and decided to leave a little early to see if the raves about Magee’s Curbside were justified. Easy answer…yes.

It is located on Magee Ave across the street from the car wash in a brightly colored building. There are several parking spots in front and to the left. The menu includes a wide range of choices from standard eggs, bacon, pancakes and sandwiches to a pulled pork combination. What caught my eye was the Bacon, Egg and Cheese Empanadas.

When they arrived I was very impressed. Two large golden-crusted empanadas sat atop cubed breakfast potatoes and were drizzled with a pink sauce. Experience told me the filling would been incendiary so I started with a couple of the potatoes. They were perfectly prepared, outstanding, a little crispiness encircling a soft and creamy interior. It was time to move to the empanada. Perfection. The crust was buttery and delicious and the creamy eggs bacon and cheese on the interior were perfect complements. I never thought I would think there was a better way than a bacon, egg and cheese on a roll, but this was much better.

What a great combination. I only wish it were closer to my home or office.

Parlour Burger (MSP) – Not as Great as the Hype

Posted on August 20, 2015 by jfoodeats

Thrillist recently announced its Best Burgers in America, and Parlour, the pubby sibling to Borough restaurant, was the sole winner from Minneapolis. Those are strong words given some of the great burgers in the Twin Ciries, and being a burger devotee I was incredibly excited that I would enjoy another great Twin Cities’ burger. I am also a fan of Borough and if the kitchen could channel the talent of my previous visit into its burger, I was all-in.

Parlour is located below Borough on Washington. The space has an urban vibe, with eclectic seating that includes high back semi-wingback chairs, a few banquettes and a fabric-covered wall in the rear with more funky tables and chairs. There is also a long wood topped bar that seats twelve. At 6PM on a Tuesday evening, all the tables were occupied and there were only three vacant seats at the bar.

The menu is somewhat limited with several small plates and a fair number of desserts. The menu description of the burger was “ground sirloin, ribeye, brisket, American cheese” served with a few slices of pickles, fries are a separate order. I asked for my burger medium-rare and an order of fries. As I waited I watched as burger after burger were delivered to over 75% of the waiting guests, this was a very good sign.

The burger and fries arrived quickly, the burger on a single salad plate and the large mound of fries on an oblong dinner plate. I first tasted a few fries and the level of salt made my head snap back, it was absolutely overwhelming. This was not a good start. I hoped the burger was better. I pulled a little piece of meat that was dangling over the bun and tasted. Like the fries the kitchen overwhelmed the meat with salt, I was hoping this was isolated to that little piece. I cut the burger in half and it was prepared well-done, not to my requested medium-rare. I asked the bartender and she said she input “medium-rare” and would I like a new burger. I agreed and the first burger and fries were removed from the table. A couple of minutes passed and a manager approached and asked about the burger. I told her it was delivered well-done and she explained all of them are because “of the amount of butter” in the patty. No worries, now that I know to expect it well-done. I asked if she could tell the kitchen to take it easy on the salt.

Burger #2 arrived and the mound of fries #2 were smaller and also served on a smaller plate, but still a good sized portion. I cut the burger in half and it was well-done, but glistened with juices. I pulled a little piece of the meat to taste and it had good flavor and the kitchen was more prudent with the salt. There were two patties, each topped with melted cheese. In total, I would estimate over a half pound of meat, it was a substantial burger. The cheese was perfectly melted and the bun was buttered and griddled, both on the interior and exterior. The grind was medium and there was good sear on the exterior. This had the makings of a great burger, just meat, cheese on a buttered and grilled bun. I took my first bite…

And then a few more bites before I decided I knew that I was in the minority. I thought it was a very good burger but not to the level as some of the great grass-fed meats in other places in Minneapolis. It was very juicy but was this from the meat or the addition of the butter, I do not know. I thought the cheese and the bun were outstanding, two of the best I have ever tasted. The cheese was rich, creamy, with great flavor. The bun was fantastic and even better with the additional buttery goodness and mild crunch from the grilling. I tasted a few of the fries and the kitchen was less aggressive on the salt, thankfully, but they were very substandard. They lacked the textural contrast of a crispy exterior paired with the soft interior, a one dimensional product.

As much as I entered Parlour with high expectations, the burger was very disappointing and the fries were very mediocre. Given the recent inclusion in Thrillist, the number of orders leaving the kitchen and the other meal I previously ate upstairs at Borough, I was expecting better.

Nick & Toni’s (East Hampton) – Still One of the Best

Posted on August 20, 2015 by jfoodeats

The evening started with our traditional zucchini chips. These lightly coated, thinly sliced orbs were delicious. All they required was a squirt of lemon to elevate the natural goodness of the zucchini.

For my appetizer I ordered the beets with goat cheese and pistachios. The dish consisted of several quarters of various beets over greens with a slice of pistachio crusted goat cheese. The beets were perfectly roasted to maintain a terrific firmness but fell a little short on flavor, somewhat lacking that deep earthiness. Likewise the sliver of goat cheese was a little meager compared to the ampleness of the beet portion.

For my entree I opted for one of the night’s specials, tilefish served over pole beans with an heirloom tomato sauce. One word can describe this dish…spectacular. It was my introduction to tilefish and I am now a huge fan of this sweet, firm white fleshed fish. Two fillets sat atop a mound of mixed pole beans, all swimming in a pool of light tomato juice with segments of the tomatoes. The filets were exquisitely prepared with a crisp skin and succulent flesh. The tomatoes and juice added additional sweetness with a smidgen of capers contributing a little saltiness. The pole beans were crunchy and a perfect complement. This was a fantastic and light rendition.

To relax after the meal I ordered an espresso. It was one if the deepest flavored espresso I have ever enjoyed.

Service was exceptional, professional and spot on in every aspect. Even on a busy Saturday night in August we were not rushed and treated with incredible professionalism throughout the evening. Nick & Toni’s has been a centerpiece of Hampton’s dining for years and there is a reason for it. On this latest visit it proved how great a restaurant can be.

Meet The New Culinary Team @ Vespa Restaurant in Westport

Posted on August 16, 2015 by jfoodeats

Vespa Restaurant recently introduced its new culinary team, Executive Chef David White and Pastry Chef Susanne Berne to create a vibrant menu to complement the relaxing décor and wonderful water view. The duo will collaborate in creating a menu for the full dining experience, from the first bite of Antipasti to the last bite of Dolci. In addition, the restaurant recently unveiled its lunch service, a new dessert menu and the commencement of “Apertivo Hour” from 4-6PM, offering half price beer, wine, $8 select cocktails and a small plates menu.

Chef David joins Vespa from The Inn at Pound Ridge, where he was the Chef de Cuisine. Prior to working with Chef Jean-Georges, he sharpened his skills in Europe before returning to the US to further refine his talents with award-winning Andrew Masciangelo at Savona. Chef Berne’s passion for the culinary arts was sparked by a pastry course in college before receiving her Grande Diploma in Pastry Arts in 1999. She subsequently won back-to-back ACF Florida Pastry Challenges in 2003 & 2005.

CTbites recently visited Vespa to sample a variety of the new culinary team’s Italian-inspired creations.

The highlight of the meal was the Spicy Lumache (pictured above). The house-made, snail-shell shaped lumache was perfect for Vespa’s chunky and robust heirloom tomato sauce, which included broccoli rabe, large chunks of spicy sausage, charred fennel, and sprinkled with sourdough breadcrumbs. The heirloom tomato sauce delivered a touch of spiciness from the addition of Calabrian chilies and included chunks of spicy sausage, with additional heat from a smidgen of red pepper flakes. The broccoli rabe was soft and void of all its inherent bitterness, and the fennel added a wonderful earthiness. This was an outstanding preparation and one of my favorite pasta combinations in a long time.

We sampled three dishes from the “Secondi” section, the best was the Short Rib Sandwich (seen above). A toasted, buttery brioche was filled with two good-sized pieces of short rib, a slice of lettuce and a mound of slaw served along with shoe-string fries. The meat was braised low and slow for over two hours, and was soft, delicious and incredibly flavorful. The slaw was creamy and delivered a surprise, a nice little kick from the inclusion of Calabrian chili and the brioche was a great choice for its butteriness. This was one of the most incredible sandwiches I have eaten in a long time.

The Crab Cake was excellent. Two large crab-laden patties were crispy on the exterior and soft and moist on the interior. It was almost exclusively crab meat, very little filler, with a bit of crunch and sweetness from a few finely diced peppers. The two crab cakes were covered with shredded vegetables that were lightly pickled to balance the dish.

The last Secondi was the Poached Eggs. Two poached eggs were joined on the plate with grilled asparagus, pancetta and finished with a few slices of smoked salmon. The poached eggs were cooked well and the grilled asparagus were tasty but the salmon was less than appealing in both texture and taste, and the pancetta was overwhelmed by the sherry and was too sour.

We next moved to a trio of desserts currently on the menu and one that will join shortly. My favorite of the current choices was the Peanut Butter Crunch Cake. This cylinder shaped extravaganza began with a layer of banana cake, topped with layers of milk chocolate peanut butter crunch, and peanut butter cremeaux, all encased in a chocolate glaze and served with a scoop of chocolate gelato from Gelatissimo in New Canaan. The soft banana cake was moist and delicious with the middle layer was reminiscent of a Butterfinger candy bar with a crunchy-gooey texture. The chocolate glaze was outstanding and the gelato was a great complement to the other ingredients. The cake was joined with a few slices of bruléed bananas to further accentuate the banana cake. This dessert delivered a balance of one of my favorite combinations…banana, chocolate and peanuts.

The Pistachio Opera Cake presented a completely different profile. Three layers of pistachio sponge cake were intermingled with a layer of pistachio meringue and a layer of chocolate ganache, finished with a pistachio cream. It was presented alongside sour cherry jam and a scoop of chocolate gelato. The meringue presented a textural contrast to the soft cake and the sour cherry jam was a great addition to balance the other delightful ingredients.

The last of the current desserts was a plate of Family style Zeppoles paired with chocolate, caramel and a white Sangria sauces. The warm ricotta donuts were crispy on the exterior and soft and moist on the interior. Although deep fried, these were virtually oil-free to the taste, but they were a bit bland. They were sprinkled with powdered sugar, which added a hint of sweetness before dipping into one of the sauces. The three sauces were all delicious and delivered the required sweetness.

Chef Berne saved the best for last with her Coconut Panna Cotta, a tribute to the Pina Colada. This delightfully refreshing dessert was served in a glass ramekin and began with a perfectly prepared coconut panna cotta, which was smooth and luxurious. The second layer was the Sangria gelée which added a wonderful sweet component with the inclusion of passion fruit and white peaches. The two layers were topped with chunks of spiced pineapple. This was a fantastic combinations of traditional tropical flavors that were outstanding.

Overall Vespa 2.0 has a wonderful cuisine to enjoy in the beautiful and low-key environment with a relaxing water view of Saugatuck River.

2A Post Road West – Westport, Connecticut.

(203) 557-9057

Really Liked

Spicy Lumache

Short Rib Sandwich

Peanut butter crunch cake

Coconut Panna Cotta

Liked

Crab Cake

Pistachio Opera Cake

Did Not Like

Poached Eggs

Zeppoles

Chef Tony Delicias – Not Bad Tacos

Posted on July 27, 2015 by jfoodeats

Located on Riverside Avenue in Norwalk just south of the Wendy’s on Route 123 and across from the cemetery (I kid you not), Chef Tony Delicias is a colorful truck offering tacos, burritos and other Mexican fare. When I approached the window on my first visit there were several people already enjoying their lunches and each assured me that the food at Chef Tony’s was delicious. I ordered three tacos, the steak, chicken and chorizo. Each included a double tortilla topped with grilled meat, onion, cilantro and the diner chooses from a few sauces on the counter. A few wedges of lime plus slices of radishes joined the tacos on the plate

I placed a small amount of the green sauce on each and returned to my car. The steak was my first choice and I was disappointed after the first bite. It was very bland, just small chunks of beef, griddled and placed on the tortillas. I did not taste any seasoning. The cilantro was mild and the green sauce added a good level of spiciness. The next taco I tried was the chicken and it was a twin to the beef, very bland. The last taco was the chorizo; fortunately this was different with a good level of spiciness from the chorizo

Something did not feel right. Tony was fastidious in the prep, after handling money he washed his hands, he used new gloves with each order, I just could not believe what I ate was indicative of the food, so I returned for a second visit. On visit number 2 I again ordered three tacos, a steak, a carnitas and chicken. It was a different experience

The tacos on the second visit were served nestled in a Styrofoam container with three lime wedges and a small side container of green sauce. The tacos contained the meat plus a small handful of onions and a fair amount of cilantro. There were no sauces on the counter and Tony included a small container of salsa verde with the order. After returning to the car I added a good squirt of lime and drizzled the salsa on each. The chicken was much better with a touch of seasoning and the lime, onion and salsa worked very well together, but the cilantro was somewhat bland. The next taco I sampled was the beef, which was also lightly seasoned and very good. The carnitas was the last I tried and was the best of the six tacos I tasted over the two visits. The pork was seasoned properly, grilled nicely and the meat maintained a good level of juiciness. Like the other two tacos, the balance of the onions, salsa and tortillas was very good.

Although somewhat inconsistent, the second visit to Chef Tony’s feels more indicative of the food and presents another choice for good tacos, albeit in a somewhat out-of-the-way location.

Flipside (Fairfield) – Disappointing Burger

Posted on July 14, 2015 by jfoodeats

The Best of the Gold Coast Awards were announced recently and one of the areas of personal interest was the winner in the Burger Category. When I saw that Flipside was this year’s winner I immediately placed this venue to the top of my must-try list. I visited a couple of years ago and it never made my “Best of…” list so I was curious if the burger was different from what I sampled.

Flipside is located on the Post Road slightly east of Brick Walk on the south side of the street. Parking is located in the lot behind Ring’s End. There is a long bar, indoor tables and booths plus seating outside for 40-45 guests. It was a beautiful evening so I decided the terrace would be a great way to enjoy a burger.

Burgers are very much front and center at Flipside. There are sixteen predetermined combinations or guests can mix and match from 9 “meats,” 27 different toppings and a variety of 12 sauces. “Meats” include beef, fried chicken, ahi tuna, turkey, salmon and that ever-present veggie burger. I would caution ordering some of the pre-determined offerings as you can save a little money if your order the same combination a la carte. Just check.

I ordered a 6-ounce beef patty (medium-rare) with bacon and American cheese. Fries are included and I decided to keep it simple with regular fries, versus substituting (for a small fee) with sweet potato fries or onion rings.

When the burger arrived I cut it in half and was a little disappointed that it was more raw-rare than medium-rare. The meat had a decent flavor but nothing outstanding. There was no char whatsoever on the exterior and the kitchen forgot to place any seasoning on the patty. The bacon was well cooked and delivered just a touch of saltiness. The cheese was generous and well melted. The bun was in the same category as the other ingredients, basic and it was not grilled, straight from the bag to the plate. The other item of note was the burger tasted as if it was cooked on the same griddle as the onions, there was a significant oniony flavor on the meat.

The shoestring fries were also basic. They were somewhat greasy and most of them were limp, plus the seasoning was extremely inconsistent.

Overall it was an OK burger in an area that has numerous burgers that I view as better options. With all of the votes that Flipside is serving the best burger around I had high hopes and was disappointied.

Harlan Social (Stamford) – #1 (Tie) on 2015 Best Burger List

Posted on July 14, 2015 by jfoodeats

As I mentioned in my blog on South End, it wasa tie in 2015 for the best burger in southwest CT. The “Harlan Burger” at Harlan Social includes a special blend of meats which Chef Steve Lewandowski elevates the flavors with his incredibly unique toppings. He first bastes the burger with a house-made “Japanese Worcestershire Sauce” and then adds his “Cheddar Ale Sauce,” comprised of four different varieties of cheese, mushroom stock and cream ale. And Chef Lewandowski does not stop there as he tops these items with a fantastic Bacon Onion Jam. The sweet, sour, salty, umami elements were all present. Finally, the burger is encased in a Portuguese Muffin from Boston (my favorite bun on the tour), which adds a sweet accent.

Served with some of the best fries in CT and you have a prefect meal.

South End (New Canaan) – #1 (Tie) on 2015 Best Burger List

Posted on July 14, 2015 by jfoodeats

2015 was a difficult year in choosing the number 1 burger in southwest CT and the coin flip did not help. In the end I decided that it was a tie between South End in New Canaan and Harlan Social in Stamford.

The “South End Burger” created by Chef Nick Martschenko starts with fantastic beef, topped with Benton bacon, American cheese, South End burger sauce and served on a poppy seed roll. The flavor of the meat is perfect, and Chef Martschenko chars the exterior while maintaining a medium rare interior that oozes tons of juicy goodness. The bacon is crisp and flavorful and complements the meat. A few slices of B&B pickles adorn the burger and add another delightful sour component and the melted American cheese encases the patty. The sauce was a chunky spiced ketchup-y delight, which adds another flavor level. The roll was light and allows the other bold flavors inside to shine. The fries are delicious, lightly salted with a dusting of parmesan cheese and is a great partner for the burger.

Jfood Eats

Eating and Enjoying

Tag Archives: jfood

Eli’s (Hamden) – Basic Fare in a Friendly Environment

SE Uncorked (New Canaan) – Outstanding Vibes and Vittles

Magee’s Curbside (Stamford) – Great BEC Empanadas

Parlour Burger (MSP) – Not as Great as the Hype

Nick & Toni’s (East Hampton) – Still One of the Best

Meet The New Culinary Team @ Vespa Restaurant in Westport

Chef Tony Delicias – Not Bad Tacos

Flipside (Fairfield) – Disappointing Burger

Harlan Social (Stamford) – #1 (Tie) on 2015 Best Burger List

South End (New Canaan) – #1 (Tie) on 2015 Best Burger List