So: you're going out with new friends for the first time on a Friday night. ...What do you do? Go To Dinner!! (And try a new place while you're at it!) After all, food is the ultimate equalizer and a great place to establish some common ground.
We asked our friends to join us at the SeaGrass Bistro located at 305 US Route 1 in Yarmouth, ME.
Chef/Owner Stephanie Brown had just introduced her new menu on Tuesday (she changes it up every three weeks to keep things fresh and exciting) and we were intrigued by so many things immediately that it was difficult to decide exactly what to order. Stephanie takes the time to ensure that her menu is 100% up to date and accurate on her website too, so be sure to check it out at: www.seagrassbistro.com. Needless to say, with four of us dining, we were able to sample most everything on the menu in each category, but here's what we chose for our first courses: Cream of Broccoli soup with Cheddar, Fried Calamari, Duck Confit and last but not least, Foie Gras.
I'm going to go out on a limb here and just say that we were all comfortable sharing each of our plates with one another (because we did). Here's how things broke down:
The Cream of Broccoli Soup with Shaved Cheddar was absolutely scrumptious! Creamy, flavorful, seasoned perfectly and balanced with both flavors of broccoli and cheddar coming through in complementary fashion. The Fried Calamari with Fresh Arugula and Lemon Vinaigrette was (in Aaron's words) "unbelievably fresh and crisp". I did sample the vinaigrette that accompanied the Calamari and I'd have to agree that it was truly amazing. The Duck Confit with House made Pasta and Sauteed Mushrooms was in Kate's words: "to die for". The meat was mild, sweet and a perfect compliment to the fresh pasta and mushrooms. Alas, the Foie Gras... The last time I had such a good Foie Gras was... Wait, I can't do that to Stephanie. It melted on my tongue like butter on a hot knife! Pow, right in the kisser! The flavors exploded on the palate like great Foie Gras should. The accompanying crostini was also quite tasty (home made) although I chose to eat it separately from my Foie Gras.
I suppose at this point I should disclose the wine of the night. Everyone agreed on a red so.. a bottle of the 2007 Esprit De Beaucastel, Tablas Creek Vineyard, an estate grown and bottled selection made it's way to our table. This distinctively Paso Robles blend of Mourvedre, Grenache, Syrah and Counoise was a fine choice to pair with most everything we ate. It is a fully bodied, inky, jammy, fruit-forward mouthful of joy! There. How was that for a description? Strong enough to stand up to the very fatty Foie Gras, the acidity and fruit were a perfect match for both the Duck and the Calamari, and don't even get me started on how well it went with our entrees!!!
For our entrees we had the following: Kathy and Kate chose the Grilled Olive Oil Marinated Tenderloin, Aaron had the Artichoke and Shrimp Crusted Hake and I chose the Grilled Veal Tenderloin. For as many times as I have ranted openly about the poor representation of properly prepared steaks in the Greater Portland area in the past couple of years, SeaGrass definately nailed it all the way around. Both of the steaks were ordered to different temps and were delivered perfectly cooked, perfectly seasoned, wonderfully presented and were so tender that they could have been cut with a butter knife! The Port wine reduction was quite an extraordinary sauce to accompany these beautifully prepared meats. The Fillets were served on a bed of wilted greens with home made Bleu Cheese Puff Pastry Turnovers that were flaky, golden-brown and aromatic as well as delicious. (Insert mental image of a big-bodied-mouthful of red wine here and you'll understand just how perfectly the wine went with it!) Aaron's Artichoke Shrimp Crusted Hake was served with a Lemon Buerre Blanc, Green Beans and Seared Polenta Cake. The Hake was fresh, fleshy and remarkably good in Aaron's own words. (I will make note here that he wasn't drinking the Esprit De Beaucastel with his fish for all you proper food-wine pairing conscientious individuals out there...) In all honesty, I believe we sort of convinced Aaron to try this entree out when we ordered, but he certainly liked it immensely! Kudos again to Stephanie and her Chefs on a job well done. Last but not least, for my main course I chose the Grilled Veal Tenderloin with Forest Mushroom Reduction and Creamed Baby Spinach. Wow! I actually didn't use a steak knife on mine and was blown away at the tenderness, flavor and presentation of this entree.
Now, generally Kate and I will eat 3 courses ourselves when we dine out, sometimes opting out of dessert. This time we chose to forgo the salad (2nd course) for the latter. After all, homemade cannolis, chocolate creme brulee and carrot cake sounded like a perfect way to end the meal to us! So that's exactly what we ordered, one of each (actually 2 of the creme brulees)! I also ordered two varieties of Port wine to go with these, the Fonseca Port and a Taylor Fladgate Tawny aged in oak for 2 years. We had a blast sipping and sharing our desserts around the table.
I'll let Kate say a few words now...
Thanks again for letting me get a word in edgewise Joe (hog!).
I will repeat what Joe said about my tenderloin. It was cooked to perfection and seasoned perfectly! I've been frustrated by over seasoned meats and Stephanie hit the nail on the head with this one. We were seated in the middle of the dining room which I love because I was able to see all the activity going on around us. The decor was very "city" and also warm and cozy. It's misleading from the outside of the building just how big the interior is and what to expect once inside. The tables were simple, black painted wood. Aside from the wax that Joe spilled from the candle, I liked the clean simplicity of our table setting. I realized later in the meal that we had not been delivered bread which I found out is something that Stephanie has chosen not to do. And you know what? I didn't miss it and in fact I'm grateful not to have filled up on bread which many of us do. I will definitely recommend this restaurant to everyone I know. It was a wonderful experience.
Thanks Kate! Well, there you are everyone. Not only did both Kate and I thoroughly enjoy our experience at the SeaGrass Bistro, but so did our friends.
As Kate said, we'll be back again and we will spread the good word about this fabulous restaurant to all our friends and acquaintances.
We give SeaGrass Bistro 4 1/2 stars on this visit!
Until next time, Cheers!
~Joe and Kate
Sunday, March 18, 2012
Tuesday, March 6, 2012
David's Restaurant
One of the "causes" that I have aligned myself with over the past few years is the Maine Children's Cancer Program (MCCP) at the Barbara Bush Children's Hospital at Maine Medical Center. I met with Tim Boynton, (Program Development Coordinator at MMC and a new friend) today for lunch at David's to discuss some potential ideas on fundraising, AND to enjoy a fabulous lunch!
The last time I was here (too long ago) was with Kate and her parents for dinner. We had a great time and were delighted by the food, ambiance and service. Today was no exception, even though it was lunch and not dinner.
I am always impressed with any restaurant that is capable of delivering a full-service meal within the time constraints that typically accompany the luncheon time frame that its customers require. David's is no exception to this rule. In fact, I'd have to say that the kitchen here not only delivers in a timely fashion, but executes with the deliberateness and quality of a great dinnertime service. Kudos!
I recently got an ear full from my personal care physician about how loosing an additional 10 pounds would make my life so much better, so I really tried to keep that in mind while ordering. (Thanks George!)
I ordered the 2-course pre-fix Restaurant week lunch special and chose the following items: Arugula salad and Exotic Mushroom ravioli, forgoing dessert for a coffee later as I wrote this blog.
The salad was beautiful and I have included a photo of it for your enjoyment. The Arugula was dressed with blue cheese, black currants, sliced red onion and spiced pecans and layered as neatly as can be imagined on the center of the plate in the fashion of a birds nest, neatly stacked and truly tasty! Textures abounded in this salad as the crisp, bitter arugula blended wonderfully with the crunchy texture of the pecans and the chewiness of the currants. Absolutely delightful to all of ones senses.
Next, I had the Wild mushroom ravioli. Hand-made raviolis with exotic forest mushrooms, ricotta cheese, leeks, shallots, oven-dried tomato, arugula, goat cheese, Madeira sauce and truffle oil. Oh-Boy! The flavor of the mushrooms was intense and terrific! It would be easy to overpower the normally delicate flavors of mushrooms with cheeses and assorted onions, but this dish delivered a BIG surprise to my taste buds. Again, I could go on and on about how delicious this dish was, so I'll just let you see how good it was and let you go to David's to taste it for yourself!
Lunch doesn't get much better than this folks!
Aren't we all just lucky to live in or near a city that has so many terrific restaurants, talented chefs and diversified options available to us!?
Well Done David's!!! I will definitely be back for more soon (with friends)!
Cheers for now,
~Joe
The last time I was here (too long ago) was with Kate and her parents for dinner. We had a great time and were delighted by the food, ambiance and service. Today was no exception, even though it was lunch and not dinner.
I am always impressed with any restaurant that is capable of delivering a full-service meal within the time constraints that typically accompany the luncheon time frame that its customers require. David's is no exception to this rule. In fact, I'd have to say that the kitchen here not only delivers in a timely fashion, but executes with the deliberateness and quality of a great dinnertime service. Kudos!
I recently got an ear full from my personal care physician about how loosing an additional 10 pounds would make my life so much better, so I really tried to keep that in mind while ordering. (Thanks George!)
I ordered the 2-course pre-fix Restaurant week lunch special and chose the following items: Arugula salad and Exotic Mushroom ravioli, forgoing dessert for a coffee later as I wrote this blog.
The salad was beautiful and I have included a photo of it for your enjoyment. The Arugula was dressed with blue cheese, black currants, sliced red onion and spiced pecans and layered as neatly as can be imagined on the center of the plate in the fashion of a birds nest, neatly stacked and truly tasty! Textures abounded in this salad as the crisp, bitter arugula blended wonderfully with the crunchy texture of the pecans and the chewiness of the currants. Absolutely delightful to all of ones senses.
Next, I had the Wild mushroom ravioli. Hand-made raviolis with exotic forest mushrooms, ricotta cheese, leeks, shallots, oven-dried tomato, arugula, goat cheese, Madeira sauce and truffle oil. Oh-Boy! The flavor of the mushrooms was intense and terrific! It would be easy to overpower the normally delicate flavors of mushrooms with cheeses and assorted onions, but this dish delivered a BIG surprise to my taste buds. Again, I could go on and on about how delicious this dish was, so I'll just let you see how good it was and let you go to David's to taste it for yourself!
Lunch doesn't get much better than this folks!
Aren't we all just lucky to live in or near a city that has so many terrific restaurants, talented chefs and diversified options available to us!?
Well Done David's!!! I will definitely be back for more soon (with friends)!
Cheers for now,
~Joe
Friday, March 2, 2012
Trattoria Athena
OK gang: It's Thursday night. It's snowing like a (fill in the blank) and there just aren't enough items in the bottom left hand drawer in the refrigerator to make a decent meal. What to do??? GO OUT for dinner of course!
We didn't have to call around to find out who was open either. Trattoria Athena on Mill St. in Brunswick has already posted on Facebook that they are open and ready for business. A simple phone call to 721-0700 and we've got a table for two waiting for us.
Jason (who answered the phone and then also waited on us) recognized us immediately upon walking in the front door. Don't ask me how, we'd never met before, but this probably goes as a testament that they know their customers and are committed to excellence here.
The restaurant is located in a quaint, old building and is complete with authentic tin ceilings, beautifully framed photography depicting regions in Italy and Greece, two large chalk boards with both food and wine specials scrawled on them and a very busy but inviting atmosphere. Both of the Chef/Owners Mark Provencher and Tim O'Brien are present in the kitchen tonight preparing dishes and keeping an eye on the front through the opening into the dining area.
We asked Jason to help us with a wine selection this evening, and lo and behold, he chose a red that we have come to cherish for it's syrah-like qualities. Its big, jammy, fruity and well-balanced: the 2007 Allegrini Plazzo Della Torre from the Veronese in Italy.
For our first courses we chose the Saganaki (pan fried kefolograviera cheese) with lemon and Carciofini Fritti (lightly battered and fried artichoke hearts and stems) served with a lemon garlic aoli. Both of these dishes blew us away with their unique flavors and complimentary textures. The Saganaki was truly amazing with its ripe, earthy flavors and the texture and added dimension of the fried (caramelized) outer crust was unbelievable! The Carciofini was equally exciting and flavorful. The fried texture of the batter, fried in what had to be the cleanest oil I've tasted recently, gave way to the wonderful delicate flavor of the artichoke flesh. And then we tried the aoli! Wow!!! We almost dipped our spoons right into the aoli and ate it straight it was that good. I did manage to dip some of my bread into what little of it was left after we consumed the group of hearts.
For our next course, we chose a small portion of the Pappardelle al Sugo do Lepre (fresh wide ribbon pasta with rabbit ragu) and Bresaola (a salad of local arugula, shaved Parmigiano Reggiano and air-cured beef thinly sliced). The Bresaola was a treat. The thinly sliced beef (very carpaccio like) was succulent and sweet like a cured beef should be. I rolled up some of the arugula and shaved parigiano and ate it together. Deliciosa! Now just for the record: I like my food. Kate likes her food. We love great food. Who doesn't? But it really takes something really special for me to jump up and down and rave about a dish. I will tell you now that the Pappardelle was exactly that kind of dish! Forget about any rabbit you've had in the past. Forget about fresh, made daily pasta. Forget about a first course that simply gets your taste buds going. THIS dish will titillate your taste buds and have your eyes rolling into the back of your head in less than 10 seconds. Flavor, texture, spices, aroma...pure ecstasy by the spoonful, forkful or however one gets this into their mouth. The ragu is made using local rabbit, Italian porcini mushrooms, clove and fresh herbs. This is a must try for any foodie out there! Although it comes across with a very salty finish, I found this to be one of the most exciting and different menu offerings I have found in the last, I don't know, 10 years or more?? (I was actually wondering if Tim and Mark were worried about our table because our heads were continually shaking back and forth in disbelief at how good it was.)
Needless to say, the wine was very well suited to each and everything we ate this evening. Have I mentioned that yet?
For our entrees we chose the following two dishes: Saltimbocca alla Romana (a classic Italian entree, made with pork and prosciutto here) and Agriogourouno Sto Fourno (marinated and roasted wild boar). Kate's Saltimbocca was made using thinly pounded pork, prosciutto di Parma and mushrooms (porcinnis perhaps?) in a sweet wine and butter sauce and served with roasted potatoes, cabbage and sage. Again, keeping in mind the rich tradition of this dish, it can come across a little salty to the unassuming, but it was really an exceptional dish! My wild boar was equally interesting and very satiating. The Greek influence on this dish is obvious. The boar meat was marinated and roasted (ala pot roast in texture) and served with a sage and local honey sauce over a bed of delicious home made trahana with carrots and onions. While I can't tell you how they do it here at Trattoria Athena, I can tell you that a traditional Greek trahana is made with only cracked wheat made into a cous-cous like paste and fermented milk. What a treat and a great combination of flavors, textures and aromas!
...Have I mentioned yet that the wine was a perfect match?
We were both feeling the weight of our experience at this point when Jason offered to tempt us with dessert. Well, how could we say no?
After boxing up the remainder of the Saltimbocca, we were served 2 cups of Greek Coffee and one Baklava to share. Again, our eyes rolled into the back of our heads as we savored the best Baklava we have ever eaten. I vaguely remember being told that it was made using local honey. But to me what stood out was the unparalleled use of cinnamon and how wonderfully it complimented each and every ingredient in the dessert!
It's a shame that some of our friends that we invited to join us for dinner couldn't make it! (Hope that meal at home worked out for you!!)
I give Trattoria Athena 5 stars on this visit, two thumbs up and a very exuberant endorsement! Look them up, call them up, make reservations and go treat yourself! Ok Kate, your turn!
Kate: The Carciofini was tremendous. I loved the herbs and parmesan sprinkled so lightly on them, then dipped into the lemon garlic aoli. I could have eaten it with a spoon. It almost had a sweetness to it. I dipped my finger into it a few times but refrained from licking the dish. The Saganaki, while tasty, didn't wow me. The bread and oil were wonderful and as always, my downfall. I can't stay away from it!
I'll be honest with you. I found it all too salty for my taste. I think next time I need to order some lighter plates in between the heavier ones.
The Saltimbocca was heavenly. Salty,yes, but the flavor was so unusual. When I first tasted it, I was amazed because it was all so unexpected......I LOVE THAT! I didn't know it would be so earthy and sweet at the same time. It reminded me of the time I was in Casablanca, walking through the casbah. The smells were so foreign to me, exotic, and in combinations so new to my senses. That's what this dish reminded me of.
My main dish was tasty, but too rich and salty. I was not full, but stopped eating it because it was just overhwhelming. I had to keep cutting it with bites of bread. I would have loved the dish served with rice or some other bland compliment to help offset the immense flavor. Joe's boar seemed more in keeping with what I normally like.
When I ordered the Baklava, I was hoping it would be even half as good as what I experience at the Greek Festival each summer in Portland. It was not. It was TWICE as good. I mean, it was just ridiculous. It was heavy on the cinnamon to perfection. I opted for Greek coffee even though I knew I might be sorry . I asked Jason if he would be available to chat at 3 am if I was still awake......he declined.
The setting was not what I expected. I guess I didn't know what to expect. It was very rustic and cozy as you would find in many European cafes. The surfaces were all very old (floor, tables made of reclaimed wood) and when you combine that with cloth napkins and the elegance of well made food, it is a great combination. It's almost as if it all happened by accident yet you know it did not. Very well done. There is also something about being inside a place like this watching a snowstorm happening in front of your eyes. I can't give Tim and Mark credit for that, but I will say it added to the ambiance!
Looking forward to going back again.
Until next time, Cheers!
~Joe and Kate
We didn't have to call around to find out who was open either. Trattoria Athena on Mill St. in Brunswick has already posted on Facebook that they are open and ready for business. A simple phone call to 721-0700 and we've got a table for two waiting for us.
Jason (who answered the phone and then also waited on us) recognized us immediately upon walking in the front door. Don't ask me how, we'd never met before, but this probably goes as a testament that they know their customers and are committed to excellence here.
The restaurant is located in a quaint, old building and is complete with authentic tin ceilings, beautifully framed photography depicting regions in Italy and Greece, two large chalk boards with both food and wine specials scrawled on them and a very busy but inviting atmosphere. Both of the Chef/Owners Mark Provencher and Tim O'Brien are present in the kitchen tonight preparing dishes and keeping an eye on the front through the opening into the dining area.
We asked Jason to help us with a wine selection this evening, and lo and behold, he chose a red that we have come to cherish for it's syrah-like qualities. Its big, jammy, fruity and well-balanced: the 2007 Allegrini Plazzo Della Torre from the Veronese in Italy.
For our first courses we chose the Saganaki (pan fried kefolograviera cheese) with lemon and Carciofini Fritti (lightly battered and fried artichoke hearts and stems) served with a lemon garlic aoli. Both of these dishes blew us away with their unique flavors and complimentary textures. The Saganaki was truly amazing with its ripe, earthy flavors and the texture and added dimension of the fried (caramelized) outer crust was unbelievable! The Carciofini was equally exciting and flavorful. The fried texture of the batter, fried in what had to be the cleanest oil I've tasted recently, gave way to the wonderful delicate flavor of the artichoke flesh. And then we tried the aoli! Wow!!! We almost dipped our spoons right into the aoli and ate it straight it was that good. I did manage to dip some of my bread into what little of it was left after we consumed the group of hearts.
For our next course, we chose a small portion of the Pappardelle al Sugo do Lepre (fresh wide ribbon pasta with rabbit ragu) and Bresaola (a salad of local arugula, shaved Parmigiano Reggiano and air-cured beef thinly sliced). The Bresaola was a treat. The thinly sliced beef (very carpaccio like) was succulent and sweet like a cured beef should be. I rolled up some of the arugula and shaved parigiano and ate it together. Deliciosa! Now just for the record: I like my food. Kate likes her food. We love great food. Who doesn't? But it really takes something really special for me to jump up and down and rave about a dish. I will tell you now that the Pappardelle was exactly that kind of dish! Forget about any rabbit you've had in the past. Forget about fresh, made daily pasta. Forget about a first course that simply gets your taste buds going. THIS dish will titillate your taste buds and have your eyes rolling into the back of your head in less than 10 seconds. Flavor, texture, spices, aroma...pure ecstasy by the spoonful, forkful or however one gets this into their mouth. The ragu is made using local rabbit, Italian porcini mushrooms, clove and fresh herbs. This is a must try for any foodie out there! Although it comes across with a very salty finish, I found this to be one of the most exciting and different menu offerings I have found in the last, I don't know, 10 years or more?? (I was actually wondering if Tim and Mark were worried about our table because our heads were continually shaking back and forth in disbelief at how good it was.)
Needless to say, the wine was very well suited to each and everything we ate this evening. Have I mentioned that yet?
For our entrees we chose the following two dishes: Saltimbocca alla Romana (a classic Italian entree, made with pork and prosciutto here) and Agriogourouno Sto Fourno (marinated and roasted wild boar). Kate's Saltimbocca was made using thinly pounded pork, prosciutto di Parma and mushrooms (porcinnis perhaps?) in a sweet wine and butter sauce and served with roasted potatoes, cabbage and sage. Again, keeping in mind the rich tradition of this dish, it can come across a little salty to the unassuming, but it was really an exceptional dish! My wild boar was equally interesting and very satiating. The Greek influence on this dish is obvious. The boar meat was marinated and roasted (ala pot roast in texture) and served with a sage and local honey sauce over a bed of delicious home made trahana with carrots and onions. While I can't tell you how they do it here at Trattoria Athena, I can tell you that a traditional Greek trahana is made with only cracked wheat made into a cous-cous like paste and fermented milk. What a treat and a great combination of flavors, textures and aromas!
...Have I mentioned yet that the wine was a perfect match?
We were both feeling the weight of our experience at this point when Jason offered to tempt us with dessert. Well, how could we say no?
After boxing up the remainder of the Saltimbocca, we were served 2 cups of Greek Coffee and one Baklava to share. Again, our eyes rolled into the back of our heads as we savored the best Baklava we have ever eaten. I vaguely remember being told that it was made using local honey. But to me what stood out was the unparalleled use of cinnamon and how wonderfully it complimented each and every ingredient in the dessert!
It's a shame that some of our friends that we invited to join us for dinner couldn't make it! (Hope that meal at home worked out for you!!)
I give Trattoria Athena 5 stars on this visit, two thumbs up and a very exuberant endorsement! Look them up, call them up, make reservations and go treat yourself! Ok Kate, your turn!
Kate: The Carciofini was tremendous. I loved the herbs and parmesan sprinkled so lightly on them, then dipped into the lemon garlic aoli. I could have eaten it with a spoon. It almost had a sweetness to it. I dipped my finger into it a few times but refrained from licking the dish. The Saganaki, while tasty, didn't wow me. The bread and oil were wonderful and as always, my downfall. I can't stay away from it!
I'll be honest with you. I found it all too salty for my taste. I think next time I need to order some lighter plates in between the heavier ones.
The Saltimbocca was heavenly. Salty,yes, but the flavor was so unusual. When I first tasted it, I was amazed because it was all so unexpected......I LOVE THAT! I didn't know it would be so earthy and sweet at the same time. It reminded me of the time I was in Casablanca, walking through the casbah. The smells were so foreign to me, exotic, and in combinations so new to my senses. That's what this dish reminded me of.
My main dish was tasty, but too rich and salty. I was not full, but stopped eating it because it was just overhwhelming. I had to keep cutting it with bites of bread. I would have loved the dish served with rice or some other bland compliment to help offset the immense flavor. Joe's boar seemed more in keeping with what I normally like.
When I ordered the Baklava, I was hoping it would be even half as good as what I experience at the Greek Festival each summer in Portland. It was not. It was TWICE as good. I mean, it was just ridiculous. It was heavy on the cinnamon to perfection. I opted for Greek coffee even though I knew I might be sorry . I asked Jason if he would be available to chat at 3 am if I was still awake......he declined.
The setting was not what I expected. I guess I didn't know what to expect. It was very rustic and cozy as you would find in many European cafes. The surfaces were all very old (floor, tables made of reclaimed wood) and when you combine that with cloth napkins and the elegance of well made food, it is a great combination. It's almost as if it all happened by accident yet you know it did not. Very well done. There is also something about being inside a place like this watching a snowstorm happening in front of your eyes. I can't give Tim and Mark credit for that, but I will say it added to the ambiance!
Looking forward to going back again.
Until next time, Cheers!
~Joe and Kate
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