Apparently there were sea beans in this dish too executive chef Zachariah Campion was appropriately judicious. I loved the thinly sliced, yet meaty mushrooms, and the rich sauce, with just the right amount of lemon. Starter of scallops in rich lemon cream and caper sauce with shitakes, topped with a ruffled crisp of prosciutto. I really liked the apple crisps, sweet, tart and appley. Farm Greens, with peas and favas, dressed in fermented grape vinaigrette, and topped with paper-thin, crisp apple rounds. Max Ex, the restaurant marketing group, recently invited me to join a group of food enthusiasts, instagrammers, bloggers, and magazine editors for lunch at Bailey’s Backyard. Bailey’s is the kind of place where you can get a sandwich (pickled peach and ham grilled cheese, pressed Caprese, or a classic New England tuna melt) or contemporary, sophisticated starters and main. In Ridgefield, that’s Bailey’s Backyard, a cozy restaurant that’s been preparing farm to table for 20 years. Never forget what’s in your own backyard. The meal began with one of the best salads I’ve … Which presents an opportunity chef Kamal Rose has introduced his fall menu and he’s not afraid of flavor. As the evening cooled, they moved inside, creating a lively bar scene. Harlan Publick has a courtyard with an outdoor fireplace and bar, which draws a buzzing crowd of young people who look like they just left the office. Harlan Haus, a beer hall in downtown Bridgeport, is calling my name, and I hope to get there soon. I wrote about Harlan Social in Harbor Point recently for Stamford Magazine. Each is an expression of the new American theme, with seasonal menus. Harlan Publick is one of three Harlan restaurants in Fairfield County, CT, started by chef Stephen Lewandowski. I dined there recently at the invitation of Max Ex, the restaurant marketing firm. Harlan Publick is steps away from a public lot, and they validate parking. Mention SoNo and the first thing is people complain about parking.
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