Tarry Lodge – New Haven, CT

New Haven, CT has become one of the greatest spots in CT for quality food from a great variety of cultures. But when talking about New Haven food, the Nation knows it for one thing… Pizza… or since I am in CT I should say Appiza. When bringing a new pizza restaurant to town, it is important to bring something unique, something different, something fresh. That is exactly what Tarry Lodge delivers.

One of the restaurants from the great minds and talents of Mario Batali and Joe Bastianich (for those who do not know, I have a “history” with Joe Bastianich) , alongside Andy Nusser and Nancy Selzer, the team has done it again. First thing done right, get the right Chef. They have done this with a friend of mine, whom I met while he was the Sous Chef at Tarry Lodge in Westport, Executive Chef Andrew Marsilio.  Chef Drew has combined his training and experience to carry out an amazing menu with the skills of a master. Speaking of the menu, they got that right too. This classic Italian menu celebrates the tradition of taking fresh, quality ingredients, keeping it simple, plating them beautifully, and cooking them perfectly. Along with the plating presentation, add a great ambiance (albeit a tight fit when the restaurant is packed), and a quality wine list (which it better be with Bastianich on the team) and my friends, you have yourself a restaurant that will strive in the bustle and hodge podge that is New Haven, CT.

Alright, onto the food. First, I must than Chef Drew for sending out a couple extra courses beyond what I ordered for me to try (the Octopus and the Tiramisu). But, let’s start with the beginning.  We started of with the Heritage Pork Polpette (meatballs) and Chef’s Octopus.  The Polpette was seasoned to perfection. A simple tomato sauce, some aged grated cheese, salty and savory with just a touch of sweetness fresh ground pork.  The only issue, it was served next to my favorite thing I ate all night, the grilled Octopus. I love octopus… when it is cooked right. So often, even the best of chefs overcook Octopus, leaving it rubbery. Not at Tarry Lodge. Not only was the texture buttery and tender, but the  acid of the lemon, the squid ink, and the touch of spice from the shishito peppers truly brought out the best in these tentacles. I wish my photo had come out so you could see the vibrant colors and artistic plating on this one too, but just trust me, the fact that you eat with your eyes first only helped enhance this dish. Onto our entree…

As I said, when doing pizza in New Haven, it not only has to be great pizza, it has to be unique. Pizza does not get more unique than this house specialty Guanciale pizza. Guanciale is an Italian cured bacon made from pork cheek. Similar to a pancetta, but with a much stronger flavor, it only makes sense to pair it with the bold, earthy tones of black truffles. Many people in the food world talk about the different flavor palates, one of which that escapes most people is Umami. The savory, earthy goodness from truffles is my perfect example of Umami. Add in the salty guanciale, melted cheese, a lightly seasoned, crispy crust, and the rich egg yolk and you have a truly decadent, flavorful pizza. Every ingredient working with the other ingredients in harmony to create a depth of flavor that enhances with each bite. I want to try the other pizzas here too, but am hard pressed not to order this every time I go.

The other entree for us that evening, my personal favorite pasta dish to order when I go to a good Italian restaurant, Gnocchi. At Tarry Lodge, they prepare their gnocchi All’ Amatriciana, which is in a sauce made with the above raved about guanciale, tomatoes, and pecorino cheese. If you are looking for something to compare it to, the closest I could give is a non-creamy vodka sauce. Though, as above mentioned, guanciale has a very bold flavor, so it shines through in this sauce. But the star of this dish is the gnocchi itself. Not only are the dumpling flavorful, they are as pillowy as I imagine a cloud to be, literally melting in one’s mouth. As full as we were after all this, it was time for dessert, so we ordered the flourless chocolate cake…

Fresh cream on top, pistachio crumble, and rich chocolate cake, with no flour (that means it is healthy, right?… cause we ate the whole thing). Creamy, velvety, goodness. Definitely enough for both of us to finish off the meal…OH WAIT! Chef sent out another dessert….

TIRAMISU! Now I am extremely cautious in ordering tiramisu. Most places either soak the lady fingers in too much espresso and that is all you can taste, or cover it in so much cream that it is almost not a cake…. or both!. I think as you can see above, Tarry Lodge does neither. They serve up a classic, traditional, simple tiramisu and the 3rd best tiramisu I have ever had. The first was made homemade for me in Italy when I toured through the Country with my choir when I was 16.  The second was at a celebrity chef dinner in Chicago this past October (though that one was admittedly far from traditional, with a butter toffee crunch on the bottom), and then comes Tarry Lodge. Traditional with a capital “T” there is just a hint of espresso, a perfectly sweet mascarpone, moist ladyfingers throughout and topped with fresh cream. I couldn’t ask for more… even though I wanted to. In fact we were so full, and our neighbors at the next table, a very nice couple with whom we had a great conversation throughout the dinner, was staring so intently at it when the brought it to our table, we even offered them a bite, which they enjoyed thoroughly with us.

Thank you so much to Chef Drew, general manager Steve Bayusik, the amazingly attentive waitstaff, the kitchen crew, and everybody else at Tarry Lodge for a meal not soon to be forgot. In fact, I will be back tomorrow night for dinner with some friends before a show to share the experience. As for you Joe Bastianich, consider the hatchet buried… I forgive you for rightfully kicking me off MasterChef for a terribly plated dish. My skills have improved greatly, maybe I will see you again, but all I really have to say is thank you. Thank you for helping to ignite a true passion food in me, thank you for continuing to help create fantastic restaurants for me frequent, and thank you for dinner… wait, I thought they said the next one was on you… oh well, I’ll still be back there tomorrow. Go enjoy a night at Tarry Lodge with Chef Drew and the crew. If you see me there, don’t hesitate to say hi, but don’t be offended if you find me in a food coma at the end of the meal. Till next time, this is Jason “MaurPowerFoodie” Maur signing out.

 

Two Roads Tap Takeover at the Tavern

Looking for a fun night out this week? Come join me this Wednesday at Tavern in Monroe, CT for the Two Roads Tap Takeover. The first of what is planned to be many tap takeovers, this features a flight of 4 different Two Roads Beers and a small plate to go with each one for just $22.00.

Four beers, mac and cheese, shrimp, smoked salmon and fried fish! What more could you ask for?

 

There will be open seating but Tavern is suggesting you make reservations. Call 203-880-5007. Also check out the Facebook event here.

 

Hope to see you there, but if I don’t, no worries, I will be telling you all about it. Till next time, this is Jason “MaurPowerFoodie” Maur, signing off.

The Iron Bridge @ 100 Church Hill – Sandy Hook, CT

Last week I posted a teaser trailer posing a very important question…. Did I find a new Best Burger in CT.  Some of you may remember when I took my trip to Pub 25 for an inside look at the building of my favorite burger in the state. Well, I was told that I had that right there, in the same town there was competition I had not tried yet. The “Home of the Burger & Brew”, The Iron Bridge @ 100 Church Hill.

So, I  took a trip to the Iron Bridge to try this Burger & Brew deal. First things first, if you are looking for a good deal, this is it. $9.49 gets you a 12 oz gigantic burger, curly fries, a fried onion brick, and a mug of draft beer. It is so much food, I could not finish it in one sitting after starting of my meal with the soup of the day, a sheet crab & corn bisque.

When Iron Bridge says “Soup of the Day”, you can tell they mean it” Fresh ingredients and made that day. With a little bit of Cajun flare, this bisque had great depth of flavor and just a bit of kick on the after taste. The owner Ray, told me they have one regular who lives all the way up in Hartford and makes the trip just to have this soup when it is on special. After my soup, I knew Pub 25 might actually have competition for its crown, so I took a trip into the kitchen to see where the magic was made. What did I find…?

…A plethora of fresh, hand formed burgers larger than a fist. These monstrous creations looked great. A little bit leaner than your average burger with a 90/10 ratio, I could still see that a lot of thought, time, and trial went into making these burgers exactly how Ray wanted them to be. The next step in the process is to season and flame grille these babies. Flame grilling gives you great flavor and a nice slight char on the outside. I went back to my seat and waited for the delivery of this…

Topped with sauteed onions and bacon, by creation was complete. So first I had to go right for the burger. Juicy,  well cooked… This is a great burger. Now, when it comes to burgers I have found there to be two major schools of thought. First, let the meat talk for itself… keep the seasoning light, and just make sure you use fresh, quality meat. This is what Iron Bridge does and they do it extremely well. I would liken this style of burger to the home of the original Hamburger Sandwich in the Country, right here in New Haven, CT… Louis Lunch. Very simple but very tasty. The second school of thought is to try and enhance the flavor of the meat with the right seasoning blend. Big, bold flavors that play with your taste buds. This is the style of the burger at Pub 25. So which is better? I will get to that in a little bit. First, back to this meal. As I mentioned, you also get curly fries (these were pretty standard, but perfectly cooked with a nice crunch but not overdone) and an Onion Brick. This onion brick, to me, was the highlight of the meal. Think crispy onion straws to the EXTREME! They take a bunch of very thinly sliced onions, dip them in a perfectly seasoned beer batter, and fry them together into a brick of unhealthy, fried goodness. Crispy on the outside, and nice flavorful onion on the inside, what makes this special is not only how well it is cooked or how well it is seasoned, but the fact that the batter does not overpower or hide the flavor of the onion. Over all, this was a fantastic meal.

So now, onto the verdict… Did Iron Bridge take away the throne from Pub 25? Well… this all goes back to those two schools of burgers (see how I tied everything together), and my personal preference are those big, bold flavors offered by Pub 25. Just remember, this is a matter of opinion. Iron Bridge still offers a great product and is well worth your trip to try it for yourself and make your own decision. I know I will be back to try some of the other dishes I saw make their way out of the kitchen while I was there.

While Iron Bridge may be “The Home of the Burger & Brew”, it is not the home of my favorite burger in CT. Pub 25 can keep that title…. for now.

Until next time, this is Jason “MaurPowerFoodie” Maur signing off…. “Om Nom Nom… mmmmm…. Burger….”

Table 26 – West Palm Beach, FL: A MUST For Anyone in the Area

Well, here I am back in CT after a fabulously relaxing and enjoyable vacation with my family down in West Palm Beach. While I was down there, in addition to relaxing, I made sure to meet up with a couple of my friends from my MasterChef family. After paying a visit with Penny Suzuki and Drew Rosenthal, it reminded me of what an amazing experience being on the show really was. Alright, I am sure you are wondering what this has to do with Table 26, the answer… Everything. When Drew and I met up he told me of one of his new favorite restaurants in the area, and naturally, 2 nights later, I made my reservation and had to try it. And I am beyond happy I did, not only was it the best meal I had while I was down in Florida, but it was simply an all around great meal. The food, the presentation, the atmosphere, the service, everything was phenomenal. Located at 1700 South Dixie Highway in West Palm Beach, FL, Table 26 is a must visit if you are anywhere near the area. It will be worth the trip. Let’s start with the atmosphere and service:

This intimate restaurant is definitely the kind of place where you NEED to make a reservation. It has about 15 tables and a bar inside (with great specialty drinks and an extensive wine list. I had a wonderful glass of Malbec), as well as a few tables out on a patio. I meant to ask if there were a total of 26 tables, but completely forgot to. Either way, each table is lit with a beautiful sand anchored candle (pictured above) to remind you that you are in Florida and by the beach. Beautifully simple artwork lines the walls. Also, despite the fact that the restaurant is smaller, it is still spacious. Wisely so, Table 26 does not try to pack too many tables into their space, even though I am sure they would be filled if they did. Instead there is plenty of room for your party to enjoy the meal and conversation without being elbow to elbow with your dining neighbor. That being said, as described before, the setting is intimate. So the dining room, while constantly abuzz with talk of the amazing food, also still allows for easy conversation. As for the service, I was beyond impressed. This restaurant is just barely 2 months in. I have worked in restaurants for 12 years, including being a part of the opening staff for a few. Usually, it takes some time for the machine to start running smoothly. This was not the case at Table 26. The service staff was attentive and knowledgeable without being overbearing. My water was never empty, we were checked on with each course to make sure everything was cooked to our liking, and whenever I had a question for my server about the food or the restaurant, she was ready with the answer. The food came out a steady pace, and always fresh. This machine runs smoothly at two months, I can’t wait to see where they will be in a year. I know one of the goals for the near future is opening for lunch, and I have no doubts that they can do that without losing a step. Ok… Now onto the most important part, the food!

We were started off with two different types of freshly baked a bread: A cheddar bread (on the left) and a wheat bread (on the right), both of which were warm, fluffy, and delicious. In addition to butter, you also see above a dish of eggplant “caviar” (basically an herb and seasoned eggplant puree). Most of you who know me, know that eggplant and I usually do not gel because of the texture, but in this puree, that issues was eliminated and it was fabulous. The we moved on to our appetizers, a Maryland Style Lump Crab Cake and Blackened Shrimp over Sweet Corn Grits with a Tomato Confit.

First off, just look at the plating (something we all found out is not my specialty). The dishes look beautiful. And they tasted even better. I make it well known that I very rarely order “Maryland Style Crab Cakes” outside of Maryland because having lived in Baltimore for 4 years, usually it simply does not live up to its name. That was not the case here. Notice the huge chunks of crab held together by basically nothing else. Most crab cakes end up using so much bread and filling that you lose the natural buttery sweetness of the crab… Not at Table 26. This crab cake is just what it is supposed to be, CRAB! With a lemongrass butter sauce and a bit of Cajun seasoning, it is not Baltimore “Style” it is straight up out of Baltimore. Then we get to what was possibly my favorite part of the meal, the blackened shrimp appetizer. Not only were the shrimp flavorful and perfectly cooked, but this is one of those dishes where while each component is delicious on its own, when you get that perfect bite of everything together, it is simply magic. The spice and char of the shrimp, combined with the creamy sweetness of the corn grits, finished with the rich decadence and acidity of the tomato confit… the flavors just play off each other so well. To be fair, I am yet to find anything confit that I do not like, but that is besides the point. The point is, this dish was well thought out, well executed, and enjoyed thoroughly, leading perfectly into out entrees: a Double Cut Pork Chop served with warm applesauce and a chorizo & jicama potato salad, and a Beef Short Rib Stroganoff.

Starting with the pork chop, which was perfectly cooked with a wonderful sear and glaze on the outside. The chop itself was juicy and well seasoned, the applesauce rivaled (but did not top) my mom’s homemade applesauce (There really is nothing better than my mom’s applesauce), the asparagus was crisp, fresh, and flavorful, but the star of this dish in my opinion are the potatoes. The first thing I tasted when the entrees came was the potato, and it was also the last thing I tasted. In my opinion, the potatoes are the pure representation of what the entire menu at Table 26 accomplishes: taking rustic classics and using fresh and different ingredients, herbs, and spices to make it something special. Not only did everything pair well together, but they also transported you back to the rustic family meals of childhood. That is what these potatoes and the applesauce did for me, bring me back to wonderful memories of family dinners growing up while still intriguing and satisfying my much more adult and complicated palate. Onto the Stroganoff. This dish was my wild card pick for the evening, not knowing what to expect, and I would recommend it anyone. The egg noodles were cooked to a perfect al dente, the gravy was thick, rich, and flavorful without being overpowering (something that is often overlooked, but like any pasta dish, the sauce can make or break it, and this one makes it), and most importantly, the short rib, in addition to allowing the flavor of the beef to speak for itself, was so tender it fell apart at the touch of my fork. This was the dish my friend Drew told me I would not be disappointed in, and he was right. I will be back, and I will be ordering this again. Another item I will be ordering again, is dessert! This time around we got the Strawberry Shortcake.

There is a saying when it comes to cooking that we oh so often forget and take for granted… “KISS – Keep It Simple Stupid!” That is because there is something to be said for the simple elegance of letting ingredients speak for themselves. This dessert does just that. It is simple: Nothing more than a wonderfully fresh baked shortbread, glazed strawberries, and vanilla ice cream with a leaf of fresh mint, but it does not need anything more. The salty, sweet buttery shortbread, combined with ripe glazed fresh strawberries, and that smooth vanilla cream creates a refreshing and simple end to a fantastic meal. Instead of feeling weighed down after such a hearty, rustic meal, this dessert is weightless (although I am sure enough of it would still add a few pounds to your waist line). I can not wait to try the other house-made desserts Table 26 has to offer. Speaking of house-made desserts, allow me to introduce you to the wonderful people who prepared this meal.

First up, Executive Chef Steven Polowy (pictured with me above). Steven was nice enough to come out after the meal to talk with me about the restaurant, the food, his background, and the background of how Table 26 came to be. A graduate of the New England Culinary Institute, Steven definitely showed me that he and his wife know how to prepare fantastic, innovative food. That’s right, I said, “and his wife”! Steven’s wife Jo Polowy, also a graduate of the New England Culinary Institute, is the Pastry Chef at Table 26 and the mastermind behind the delicately flavorful shortcake I am now so fond of (Jo, I will be asking for the recipe at some point… Hopefully, after you’ve been open for a bit, you will allow me the secrets of at least that one). Plus, since they both went to school and lived up in New England, we were able to talk about the transition down to Florida (something that I must admit, I would be open to, even though I love the cold and Winter and Autumn) Thank you both once again for sharing the restaurant, your food, and your stories with me. Be sure to check out the entirety of the Table 26 menu for a taste of what they have to offer. Then… CALL TO MAKE A RESERVATION!!! (561)855-2660. In addition to their website you can also find Table 26 and like them on facebook or follow them on twitter @table26palmbch for their latest news.

So if I were to leave you with one thought about Table 26 it would be this: Great food can have a magical quality that transports you to another place, another time, a memory, or a fantasy… If you want to share in that experience, go out and try Table 26… then try it again. Thank you again to Steven, Jo, and the entire team at Table 26 for an evening I will not be forgetting.

Until next time, this is Jason “MaurPowerFoodie” Maur signing off.

Michael Jordan’s Steak House – Mohegan Sun Casino

This past weekend I went with my mother to enjoy a meal at Michael Jordan’s Steak House up at Mohegan Sun Casino in Uncasville, CT. We had a wonderful meal, and since there were two of us, we got to share a couple of cuts of steak, which is how I always like to dine. I love tasting many different menu items in the same meal, so that I can get a real feel for what a restaurant has to offer. Anyways, I know you want to see and hear about the food, so I might as well get straight to it. Thank you to Executive Sous-Chef Enrique Reyes (pictured below with me), not only for the great meal, but for coming out and talking to me about the restaurant and the meal.

To begin with we of course had some of their rolls and split a Caesar Salad. They do something I like here, which is that they split the plate for us (with no charge) so that we each had our own smaller salad, rather than having to pass it back and forth. So this picture is actually 1/2 a Caesar Salad.

The rolls were actually excellent. Obviously fresh, warm, and fluffy, these rolls had a nice buttery texture (which did not stop me from adding more butter… yum) and also a bit of melted cheese on top. Great start. As for the Caesar Salad, it certainly matched up to Caesar Salads I have had at other high end Steak Houses. That being said, there was nothing that necessarily made it stand out from these other restaurants. If you like a good Caesar Salad, with excellent aged cheese on top, you will like this one too, just as I did. Just don’t expect the salad to be the highlight of the meal.

Next we moved on to our entrees. We split the Bone-In Filet Mignon with a lobster tail, the New York Strip, and the MJ’s Home Fries.

Now here is where you should expect the highlight of the meal. Let’s start with the Home Fries. These babies are freshly wedged potatoes and sliced onions, seasoned well and fried in bacon fat. BACON FAT! This means, of course, they are delicious. They were also cooked very well… Crispy on the outside and nice and soft and fluffy inside. Then there was the lobster tail. The meat was so sweet and buttery on its own, I almost did not want to dip into the melted butter… But I had to, because butter makes things taste even better… and what do you know, it did. Now lets take a moment talking about these two very different cuts of steak. To begin with, the Bone-In Filet has that nice fat on it that you usually don’t get on a regular filet cut, which imparts some extra flavor. Add to it the fact that this cut of meat is then cooked in a devilishly delicious garlic butter and seasoned with MJ’s Worcestershire Glaze, and you have one juicy, well flavored, and well cooked steak. The New York Strip on the other hand is a fantastic cut of aged steak, coated in a signature dry rub and the Worcestershire Glaze, and grilled off to perfection. Ask me which one I liked better, and I would be hard pressed to tell you because the flavor profiles were so different and unique. If you are looking for the steak itself to be the hero, where you are tasting mostly just the high quality meat, I would suggest the New York Strip. However, if you are a garlic lover, and enjoy a juicy, flavor-filled, well seasoned cut, go with the Bone-In Filet. Both were excellent, so what I really suggest… do what we did, and split some different styles with the people you are dining with.

Finally, we come to dessert.The Creme Brulee!

I am a Creme Brulee fanatic. I make it, I order it everywhere, I love trying new flavors (my specialty is a Chambord Creme Brulee topped with Fresh Raspberries), but for me the traditional vanilla creme brulee is a must have staple at any quality steak house. Michael Jordan’s delivers and hits a home run with this one (yes, that is a shout out to MJ’s baseball career). With a nice smooth and creamy textured custard, bursting with fresh vanilla flavor, and topped with just the right amount of bruleed sugar, I will say, I was impressed. The cranberry and pistachio biscotti was a nice touch and paired well with the rest of the dessert. As a fanatic of this dessert, I have learned some tricks of how to tell the quality of the ingredients used. Here is my favorite. Take a look at this picture of the partially eaten Creme Brulee.

See those black dots on the bottom of the dish? That is fresh vanilla bean. That is how you know that the restaurant is using fresh vanilla and not vanilla extract or syrup. If you see those black dots, you have found a place that cares about the quality of the ingredients in their desserts.

Overall we had a fantastic meal at MJ’s. I will say that they are very pricey, so it is definitely a place for special occasions. Our meal with no drinks was $92.00 a person after tax and tip, which is pretty steep, even at Casino prices. However, not only was the food excellent, they have a Sunday Special I will be going back for. It includes Caesar Salad, Creamed Spinach, Mashed Potatoes, Prime Rib, and Fruit Cobbler, all for only $25.00 per person. THAT IS A FANTASTIC DEAL. I look forward to trying that out and will give you all my feedback once I do. Thank you again to Michael Jordan’s Steak House and Chef Reyes for a great meal, and for allowing MaurPowerFoodie into your home.

Until next time, this is Jason “MaurPowerFoodie” Maur signing out.

The Best Burger in Connecticut?

In a State that hosts some iconic burger restaurants, from Louis’ Lunch (purported home of the original hamburger sandwich in the USA), to Ted’s (home of the World Famous Steamed Burger), to Bobby’s Burger Palace (burger restaurant of Celebrity Chef Bobby Flay), you would think there would be much debate as to who has the BEST burger in the state. Well, if you ask me… It’s none of them (Sorry Bobby… You’re still my culinary role model). My favorite burger comes from a small place in Newtown, CT called Pub 25.

To me the quintessential meal is the burger. I love them. Whether it be a beef burger, bison burger, chicken burger, shrimp burger, whatever, I love to eat them and I love to cook them. So it should come as know surprise I also have searched for the absolute best burger wherever I go. Luckily for me, in CT it is only one town away. Made from a mixture of Short Rib, Sirloin, and Chuck, this burger blows my mind. I get it topped with bacon, cheddar, a fried egg, and Pub 25’s very own fried pickle chips. Juicy, flavorful, fresh, and quite simply amazing.

Well, today I got a special treat… A behind the scenes look into the making of this masterpiece. Join me as MaurPowerFoodie goes video style on location at Pub 25 with Chef Charlie Pfeiffer…

To go along with their taste-bud tantalizing burger, co-chefs Charlie Pfeiffer and Andrew Eriquez have created a gastropub menu that features home-style favorites with a twist. From homemade potato chips with a Gorgonzola sauce, to smokey wings, to ceviche, to a killer bowl of chilli, to fall apart ribs, to meatloaf that would rival your mother’s… this place does it all, and does it all well. Throw in reasonable prices, a great bar atmosphere, a beautiful outdoor patio, and that burger… Pub 25 is the winning combination in my book. Today, in addition to our burgers, we tried the Chicken Quesadilla, topped with a jalapeno sour cream… All I can say is check it out for yourself, and yes it does taste as good as it looks.

Located at 266 South Main Street; Newtown, CT, Pub 25 is definitely a spot to not only try, but return to… again, and again, and again. Chances are you will see me there chowing down on another burger and enjoying an cold beer. Thank you to Manager Phyllis Gavin for allowing me to come and take a look behind the scenes of what, in my opinion, is the Best Burger in Connecticut. Why don’t you head on down and try it out for yourself?

Until next time, this is Jason “MaurPowerFoodie” Maur signing off…. “Om Nom Nom… mmmmm…. Burger….”