Rooftop 120, Glastonbury, CT

Winter Greens Salad

Thanks to a good deal from Living Social, we finally got the chance to check out Rooftop 120 in Glastonbury, CT for dinner. It turns out the hype is pretty well deserved, at least as far as the food goes, and for us, it's usually all about the food. It's a gorgeous space, with a dining room area as well as a (rather noisy) bar area which also has tables for dining.  Although the titular rooftop overlooks a parking lot, it's always nice to be outside, or in our case, nearly outside, up high, with plenty of bright light and a view of the sunset. 

We were seated in the bar area facing a table of 12 - a male doctor taking his all-female nurses and office staff to a thank-you dinner. (Either that, or it was some sort of harem situation). The bar itself was nearly full, and the tables filled up as we ate, so word is definitely out - this is where the "beautiful people" go. Chris ordered a Sazerac, but they were unable to make it; they don't carry rye. So he got a Manhattan instead, and while his first was delicious, the second, which was made by a different bartender (see below), was terrible. Thankfully, our server offered to get a new one made by the original barkeep. Since we here in the Constitution State are able to bring home wine leftover from a restaurant, Amy ordered a the 337 Cabernet which, when we finally got it, was perfect. 

Braised Lamb Shank

Yes, there were some service issues, particularly at the start of our visit. We ordered drinks, then our server completely disappeared for about 15 minutes. Then we got the Manhattan, then nearly 10 minutes later, the wine. So much for toasting to date night! We had a clear view of the bar and watched a female bartender stand in one corner area, chatting up two male patrons without moving or making a single drink for over a half an hour. Simply unacceptable. But, service aside, we have to admit, the food was fantastic.

On the website, the food is described thusly: "Progressive American Cuisine (focused on) innovative flavors that compliment the change in seasons." It being early spring, the seasonal menu was still their winter one, which was fine by us. And while we'd call it "upscale comfort food," we'd also concede that it was relatively progressive as well as innovative. 

16-oz. Grass-fed Pork Chop

We shared the Winter Greens Salad, composed of halved Concord grapes, a ball of fried goat cheese, candied pecans, and a sweet chili vinaigrette (innovative, indeed!) that blew our minds. It was a great start, and you can be sure we'll be attempting to re-create it at home soon enough, winter or not.

Chris ordered the Braised Lamb Shank - hand made red wine pappardelle pasta, tossed with roasted pearl onions, baby crimini mushrooms, and garnished with a goat cheese gremolata. Although Amy hates mushrooms, she gave some of the pasta and lamb a try, and it was amazing. The pasta was clearly fresh and you could taste a hint of the wine in it. The meat was incredibly tender and the flavor, outstanding.

Ever the carnivore, Amy chose the 16-oz. Grass-Fed Pork Chop. This ginormous hunk of meat was served on the bone and cooked perfectly to medium, as requested. It was juicy and tender and flavorful and had a really good sear on it. It was served with a sweet potato puree that balanced the pork nicely and a garnish of walnut brittle. While there was a lot of sweetness in the dish, the caramelized country apples offered a tart balance and the brittle gave it a nice crunch. 

Dessert-in-a-Canister

After coming close to finishing the chop, Amy was full and didn't order a dessert, but figured she'd have a bite of Chris's. He went for the Banana Chocolate Chip Bread Pudding which was served with a small scoop of hazelnut gelato and topped with caramel sauce. While bread pudding seems to be last year's thing, this was warm and fun. It was served in a charming little closed canister and had just the right balance of chocolate to banana to hazelnut to caramel. All yummy things.

To sum up? The restaurant's website touts the views, the trendy atmosphere, the happy hour. That's all fine and good. We'll be back simply for the food, since it really was that good.

Banana-Chocolate Chip Bread Pudding

Amy Tries Lean Cuisine

Amy writes:

If you read our blog regularly, you know we are not much for low-fat, low-sugar, low-cal stuff. We use real butter and cream and all that yummy goodness, yes in moderation, but probably more than most people. But now we're in our 40s and the middle-aged metabolism just isn't what it used to be. While we probably won't change the way we cook at home, we can make one good-sized difference in how we eat one meal in particular - lunch.

This is going to be pretty difficult for Chris, because his school has the most amazing culinary program, so he is spoiled at lunch pretty much daily. However, at my school, lunch is your typical school-cafeteria fare and I mostly try to avoid it. It should also be noted that I'm quite picky about lunch. I like hot lunch and am not a big sandwich eater. The time I get for lunch depends on the day, and without going into the complexities of my high school's crazy schedule, I'll summarize by saying that it ranges from 20 to 25 minutes, with 24 minutes being the most common length. In other words, there is not a lot of time to fuss. Leftovers, if we have any, reheated in the microwave, is what I have on a typical day. But when I was offered the chance to try one of Lean Cuisine's "Chef's Picks" through the DailyBuzz Food Tastemaker program, I though, "Why not?" They certainly meet all the requirements I need for lunch these days - quick, easy, and (it goes without saying, right?) lean.

I chose "Glazed Chicken," one of the Chef's Picks from the Culinary Collection. The box describes it very well: roasted white meat chicken in a savory lemon tarragon sauce with rice, green beans and cashews - all things I enjoy. The price at my grocery was $3.50, exactly what a hot lunch at school would cost me. It took 5 1/2 minutes in the microwave, and after carefully peeling off the plastic cover, I dug in.

There were four decent-sized boneless, skinless, white meat chicken pieces (large nugget-sized) in an orange-colored sauce that, for me, seemed to need a flavor boost. I liked the consistency of the sauce and got some hints of tarragon, but the expected zestiness of lemon was lacking. The chicken was tender, easy to cut using only a fork, and not at all rubbery. So far so good. I liked the rice very much: it consisted of fluffy white rice with julienned green beans, and the toasted cashew halves and wheat berries tossed in it gave it a really nice nutty flavor. I ate the whole portion, was satisfied afterwards, and didn't even experience my usual chocolate craving a couple hours later. Quite unusual. 

And now, the best part. This lunch was 240 calories. That's it. Other nutritional facts: 5 grams of fat, 45 mg of cholesterol, a little high on the sodium (450 mg - about the same as a bagel or a serving of canned soup, and it didn't taste salty) and plenty of protein from the chicken and nuts (22 grams). Added bonus? They have a "Delicious Rewards" program for frequent buyers. All good things. And, oh yeah...no clean up. Not even a dirty dish!

I'm probably not going to be eating these every single day. However, I was so pleasantly surprised at the taste and quality of my Lean Cuisine meal that I will definitely be including them in my workaday lunch options from now on. 

Disclaimer: As part of the DailyBuzz Food Tastemaker program, I received a free sample and stipend from Lean Cuisine. Nevertheless, all thoughts and opinions stated here are my own.

I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!

The Hidden Vine Wine Bar and Lounge, Newington, CT

Before you read, sorry about the photos. We forgot the camera and only had a phone.

Dining out is a gamble, a risk, a roll of the dice. There is a cost involved, and these days it's getting harder and harder to find that extra money to do extra things with. That's why we love to take advantage of Groupon, Living Social, and other discount offers, because we love to go out to eat. Usually these don't cover the entire check, however, so the remaining balance is where we place our bet: will the meal be an excellent one or not?

Those truly amazing, and therefore memorable, dining experiences are like winning the jackpot. But that doesn't happen as often as we'd like. Typically, the answer is something in between: not amazing, not awful, but just good enough. That's what we got at The Hidden Vine Wine Bar and Lounge in Newington. The Groupon offer was $20 for $40 worth of food and drink. We had been at a late afternoon meeting in nearby Wethersfield, so figured we'd go ahead and make a night of it.

"Hidden" is a fitting name for this cute restaurant; although the address is on Main Street, it is located in the back of the building facing the back parking lot. There is a patio that must be great in the summer, and the interior space is warm and cozy, with decorations inspired by the wine theme. We were led to a small table and our smiling server brought us a basket filled with bread knots. There was olive oil for dipping already on the table; it was very light and not particularly flavorful but a little salt and pepper helped.

Bread knots

The menu consists of five basic categories (appetizers, bruschetta, paninis, salads and entrees). In each section, one can find typical Italian fare such as fried calamari, Caesar salad, and chicken marsala. However, there are also some surprising offerings as well, like gorgonzola stuffed dates, roasted beet salad, and homemade gnocchi a la cognac. And then there were the night's specials which were the most intriguing.

Since we were having an Italian meal, we had hoped to share a bottle of Montepulciano, but they were out, so we let the server suggest a Malbec that was comparable in price and while it wasn't great, it was good enough. We then ordered the night's special appetizer, arancini. Six small lightly-breaded-then-fried balls of risotto were delivered on a plate coated in a gorgonzola sauce that was drizzled with balsamic glaze. The sauce was creamy and velvety, with the balsamic offering a much needed acidic balance. Overall, it was a decent start to the meal.

Arancini

More risotto may seem redundant, but the chicken francaise, served with risotto and a sundried-tomato caper butter sauce sounded good to Amy. The batter was eggy and light but the chicken breast itself was slightly overcooked and therefore was rubbery. The medium-sized scoop of risotto was the star of the plate, cooked al dente and with plenty of tangy, salty parmesan cheese. The sundried tomatoes were cut too large and overpowered most bites, so most of them ended up left on the plate. And we could have done with either the squash or the asparagus - both was overkill.

Chicken Francaise

Since Amy doesn't eat much fish other than shellfish, the night's special fish dish immediately attracted Chris; it was wild striped bass served with mussels and bay scallops in a tangy tomato brodo. The bass was cooked just right, and was light and flaky. Bay scallops, however, being so small, are easy to overcook, which many of them unfortunately were. The broth was deliciously flavorful, though, and there was plenty left to be sopped up with those buttery bread knots.

Striped Bass in tomato brodo

There were ups and downs, and overall, the meal, like the wine, while not excellent, was good enough. Nonetheless, in this economy, we're reminded of that typical teacher adage: good enough never is.

Fireworks Wine Dinner at On20

Needless to say, this was a fantastic dinner. It would be a challenge to say which was better - the food prepared by Chef Noel Jones, the service, or watching the Hartford fireworks from the 20th floor overlooking the river.

We were greeted by the maitre d' Michael McGarrity, a wonderful man who possesses an infectious passion for both the food and wine served at On20. Speaking in a hushed tone with a smile on his face Michael welcomed us to what he assured was going to be a great evening. He was right.

It all started with the seating. We visit On20 a few times a year and have always been disappointed that we never had a window seat. This time we were not disappointed. Here is a picture literally taken from our table. No need to stand, just look out the window. Note the boats in the river already vying for the best view of the fireworks.

1st Course: Vichyssoise

Charred Leek Coulis, Pommes Pont Neuf

wine: Domain Serge Laouee Sancere 2010

2nd Course: Summer Vegetable Tartlet

Tempura Squash Blossom, Starlight Garden Greens

wine: Oliver Sumier Chateau Coussin, Rose Côtes De Provonce 2010

3rd Course: Lubina a La Plancha

Stonington Shrimp Confit, Sauce Américaine

wine: Laguna Chardonnay, Russian River Valley 2009

4th Course: Fire Roasted Sirloin

Patatas Bravas, Carmelized Toy Box Tomatoes, Andalucia Vinegar Reduction

wine: Seventy Five Cabernet Sauvignon, St Helena 2009

5th Course: Nancy's Hudson Valley Camembert

Toasted Brioche, Red Onion Marmalade, Local Honey Drizzle

wine: Château La Goutére Boudeaux 2009

6th Course: Summer Fruit Compote and Buttermilk Shortcake

Vanilla Ice Cream

wine: Banfi Rosa Regal Acqui 2009

What this picture doesn't show is that the shortcake is filled with a cream.

By eight o'clock the crowd had already filled Adriaen's Landing and the Founders' Bridge. The fireworks were fantastic. At the start of the display the house lights were turned down so everyone in the restaurant could enjoy the show.

Lets just say that Michael was right.

Hung Won, Colchester, CT

Amy's aunt works once a week at a small Chinese restaurant in Colchester, Connecticut called Hung Won. For years now, Aunt C has asked us to go eat there, not because she works there, but because she has proclaimed that it is "the best Chinese around." She raves. She boasts. She repeats. With her birthday around the corner, we decided, at long last, to go. Which is how we found ourselves, last Friday night, in the back seat of Cousin D's car, heading out to Colchester. About 30 minutes from our house, in the middle of what seemed like nowhere, there it stood: Hung Won Asian Grille on New London Road.



Steamed Veggie Dumplings

Scorpion Bowl for Two

We were greeted with wide smiles by our server Jason and the bartender Jen. After ordering drinks (we think Aunt C's first Scorpion Bowl is guaranteed not to be her last!), we settled in to peruse the vast menu of authentic Chinese classics, signature dishes and specials. Having some experience as a part-time worker there, Aunt C made many suggestions and our rumbling stomachs led us toward some usual Asian favorites (duck for Amy, of course).

Cashew Shrimp Combo

Crispy Shrimp with Honey-Glazed Walnuts

You know what? Each bite was better than the last, and we ooh'd and aah'd our way through this incredible Chinese feast. In fact, it turns out, this really is the best Chinese food that we can ever remember having. We especially loved the use of lotus flour, a gluten-free flour made from the roots of lotus water lilies; it offered a nuanced flavor and light, crispy coating to the fried duck and shrimp. Vegetables were crisp and done to a perfect tenderness. The fried rice had a wonderful smoky flavor that was nicely enhanced by the toasted macadamia nuts and the sweet pineapple chunks in it. And oh, the sauces! Such amazing flavors! Every dish tasted fresh and was obviously made with high quality ingredients, vast knowledge of Asian flavors, and, most of all, great care and love.  

Polynesian Duck

Clams in Black Bean Sauce

Owner and chef Po was a gracious, warm and charming hostess. She made us feel like family, and even brought over a couple of special things for us to taste. We chatted with her far longer that we should have, given that she had a party of 70 coming in for a late-night dinner, but she was so nice to talk to! We're very much looking forward to returning, especially in the summer, when Po's mother coaxes fresh herbs and vegetables from the garden behind the restaurant and uses them in daily specials. But we're sure to be back much sooner than that, and quite often too, because we're already craving another taste of this wonderful Chinese cookery.

Panang Curry Chicken

Macadamia Fried Rice

So, yes, Aunt C, you were right. We'll say it again: You. Were. Right. Hung Won truly is the best Chinese around. Thank you for introducing us. We'll never be satisfied with our usual delivery place again. The Chan family has spoiled us for life. And readers, trust us (whether Aunt C works there or not), this excellent restaurant is soooooo worth the drive. You'll be thanking us soon enough. See you in Colchester!

Review: CW's Chops 'n Catch, Manchester, CT

It was payday Friday, and thus, Date Night! We chose to stay local and try one of Manchester's newest places, CW's Chops 'n Catch. Corey Wry (CW) was raised here in the "Silk City" and has two popular restaurants, Pastrami on Wry (breakfast, soups, sandwiches) and Corey's Catsup and Mustard (a burger bar). He opened Chops 'n Catch last month with the tagline "a local place for steak 'n fish 'n comfort."

Awkward name aside, the menu is inviting, and certainly the type of thing we could use "this side of the river," where breakfast and lunch joints abound and one has to go to a chain restaurant by the mall to get a decent steak. On his menu, Corey claims his goal is "to use locally produced and seasonal food from regional farms and fisheries as much a (sic) possible." Local items are marked with a green icon in the shape of the state of CT, but they are few and far between, and we hope to see more of them as the restaurant comes into its own.

Lobster Cakes

There are plenty of "chops" (steaks, kabobs, pork, veal, chicken, lamb) and "catches" (oysters, shrimp, haddock, mahi, salmon, cod, tuna) from which to choose. We started with the lobster cakes, which had plenty of chunks lobster meat and very little filler. They were served with a sweet corn salsa, a scoop of red potato salad and a zippy remoulade sauce. They were seasoned well and very tasty, but could have been a tad hotter. 

Dr. Pepper Braised Short Rib



For the main course, we both chose to try one of the "signature entrees." The Dr. Pepper Braised Short Rib had a lot of flavor but had some gristly parts and was a bit dry for a braised meat, with the cilantro-breadcrumb topping only making it drier. The grits over which it was served were perfectly cooked, however, and we loved the Dr. Pepper reduction. Chris got the Steak 'n Eggs, an ancho-coffee rubbed filet served over scalloped potatoes and bacon, and topped with a poached egg. The steak, while very tender, could have used more seasoning, but the remaining components were well cooked, well seasoned and made for a great plate we could have enjoyed anytime of day.

We love the fact that the wine list included some local stars from CT and Long Island, and ordered the Cabernet Franc from Jonathan Edwards in North Stonington, which paired nicely with the meats. We were too full to try dessert, but a couple of them sounded tempting indeed.

The service was good; our server was friendly and attentive without hovering, but things happened very slowly. The manager stopped by to check on things, which is always a nice touch. We liked the decor, with its dim lighting and typical shades of brown one finds at a steakhouse, accented here with bright blue ocean-themed watercolors. The floor, a somewhat dingy black and white checkered linoleum, could use an update from the location's Nulli's days. Also, there was a lingering scent of frying oil, as one usually finds in bad Chinese take-out joints, that was strong enough to stay on our clothes after we left - not good. 

Overall, it was a decent meal with more ups than downs. And since they've been open only three weeks, we're going to give them some time to work out the kinks and then try another visit.

Trot Trot to Boston: Lineage and Eastern Standard

Amy writes:

Last weekend, my fellow foodie friend Joanne and I took our annual overnight trip to Boston. Every year around the holidays, we put in for our single personal day of the year, attach it to a weekend, and enjoy two glorious days in Beantown. We shop, we drink, and of course, we eat. In fact, eating is usually the whole point of our jaunt, and this year, we happened to visit two restaurants that share one executive chef, Jeremy Sewall. 

We enjoyed Sunday brunch at Lineage in Coolidge Corner, Brookline. Lineage is owned by Chef Sewall and his pastry chef wife, Lisa. While sparsely decorated with a sophisticated and modern feel, the restaurant is warm and welcoming. The menu is printed daily and the focus is on seasonality. Here are some photos from our fabulous brunch which was accompanied by screwdrivers made with freshly squeezed orange juice and (relatively) local Ice Glen vodka from Berkshire Mountain Distillers. It was the perfect start to our trip.

Fish and chips made with halibut

Poached egg over Anson Mills polenta with spinach and bacon lardons

We chose Eastern Standard in Kenmore Square for a late lunch the following day. By chance, Chef Jeremy Sewall is the "Colaborating Executive Chef" at this gorgeous, high-ceilinged, spacious restaurant. The menu is a tribute to New England with plenty of seafood, comfort foods, and seasonal items. The food was as elegant as the space, and certainly deserving of all the accolades it has been getting. Again, let's allow the photos to do the talking.

Beet salad with bleu cheese souffle appetizer

(photo courtesy of Joanne)

Gouda mac-n-cheese with guanciale appetizer

(photo courtesy of Joanne)

Cavatelli with braised lamb and pecorino cheese

Beef brisket with mashed potatoes and green beans

Both Joanne and I agree that both of these restaurants are worthy of further exploration and we'd highly recommend either of them to friends and family (and readers!) alike. The food at both is spectacular, and had us talking (and thinking) about it for days on end. A trip to Boston could only be enhanced by a stop to one of talented Chef Sewall's eateries.

Grown-Up Lunch at ON20

The day before Thanksgiving is a half day for both of us, and we celebrate by going on a grown-up lunch date. It is a far cry from our usual 23-minute daily lunches in the cafeteria of our respective high schools, and we love to do it right. This year, our destination was ON20, an upscale restaurant on the 20th floor of the Hartford Steam Boiler Building. As always, the food was outstanding and the service impeccable. Add in the beautiful views of Hartford (including the Traveler's Tower, left) and it was the perfect choice to kick off our holiday season. Happy Thanksgiving, everyone!

The Amuse Bouche:

sweet potato soup with crab and vanilla saffron foam

The Starter Course:

sunchoke bisque with roasted chestnuts

The Appetizers:

Nantucket Bay scallops with cranberry beans (left) and

Braised Spanish octopus (right)

View of the Connecticut River from ON20

The Entrees:

Grilled sirloin with crispy snow peas and five spiced pommes puree (top), and

Grilled hake over vegetables in a citrus aioli

  Dessert Amuse Bouche:

Plum and armagnac sorbet atop almond cake

  The Dessert:

Chocolate Trio of flourless cake, spicy hot chocolate and chocolate ice cream (top), and

Deconstructed Key Lime "Pie" with coconut sorbet and vanilla bean milk jam (bottom)

A fabulous lunch comes to an end