Happy Hour is cool and everything, but how often have you been able to really catch it? Most of us suckers are stuck at work, finishing that report or presentation, or running errands. So, why let Happy Hour end so early? Solution: join the Literary Pub Crawl in Stamford on October 13 from 6-9:45. Registration is $10 with profits going directly to Stamford Library and here’s how it works: Continue reading
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Giovanni Gentile waited intently by Chef Massimo Stecchi at the Bar Rosso table. While you have probably seen owner Giovanni at Bar Rosso, Volta, and Capriccio, you might not have seen Massimo in action. They were there as first time competitors at the First County Bank Chef’s Challenge where local restaurants must craftily use Stamford Museum & Nature Center Maple Syrup. Joining them as newbies was Nicole Straight from Festivities Catering. While they have always been very popular, their food has gained a bigger audience since opening a spot at the SoNo Marketplace. Joining them were two veterans: first we had EOS of Stamford who always puts together some nice Greek food, and we had defending champions David’s Soundview Catering. David’s has always “broughten it” and was definitely a force to be reckoned with this year.
So what mapely goodness did this team of all-stars serve up?
Orange panna cotta from Bar Rosso
Bar Rosso created an Orange Panna Cotta prepared with candied oranges and maple syrup. The orange flavor was great with this panna cotta and we enjoyed how a little pool of syrup was at the top. We took a little bite of panna cotta and made sure we had some of that luscious syrup, too. The flavor was right on, but the texture was just a bit too watery. Unfortunately, we didn’t get to try their Eggplant Relish Crostini with whipped ricotta and maple syrup because they went very quickly!
Chef Erik plates maple glazed shrimp and grits
Next up was David’s Soundview Catering who first offered us a Butternut and Apple Bisque with maple baked chopped pecans. So many great contrasts going on here between the rich, sweet, tart, and nutty and with textures. An excellent bisque that we really enjoyed. We talked with Chef Erik Anderson who was eagerly confident about retaining the crown this year, but was still a bit unsure because the other competitors had put out some great food. And, of course, we talked with Melissa DeSousa and David Cingari himself. From the pic you can tell how much fun they have doing their jobs! Then we tried their Maple Glazed Jumbo Shrimp with white cheddar grits (and bacon, yay). This was a killer dish and was one of our favorites of the day. The shrimp was cooked nicely and had a slightly sweet taste from the maple glaze, bits of bacon added saltiness, and the grits were cheesy and silky. Again, great contrasts in flavor and texture. Our favorite of the day!
Many restaurants have embraced multi-course menus with wine pairings. The chefs have a chance to be creative and put together amazing dishes that normally aren’t on the menu. The sommelier or person in charge of the wine pairing, also gets to go wild, and think about what would make the best flavor combinations. Even if you’ve been to tons of these great food events, you’ve probably never been to one like Bar Rosso has planned. Yes sir, they have planned a five course dinner that features wild game and has a thoughtfully chosen glass of wine to go with each. Their First Annual Wild Game Dinner is behind held on March 6 and starts at 6 pm. You’ll need to RSVP by 2/27 by e-mailing or calling them up at (203) 388-8640. Tickets are $120, tax and gratuity are not included.
Let’s go through the menu:
*Click a picture to enlarge and bring up the gallery*
Way back in May 2011, we told Omnomivores about Bar Rosso and were dying to try what we hoped were great Italian tapas. We thought it would end up being one of our favorites, especially because Mary Schaffer from Napa & co was involved with the initial launch. But, much to our dismay, when we finally tried things out, we were a bit disappointed to find the food didn’t live up to the hype with way too much salt, seasoning and oil. We left knowing Bar Rosso had potential, if they could just get the food right.
At a press dinner at Cactus Rose Cantina, Linda Kavanagh told us that Bar Rosso had a new chef and new management. So with that in mind, and the fact that we were dying for some great Italian tapas, we decided to give Bar Rosso another try. What went down next definitely changed our minds…
When we arrived we met Stacy, the general manager, and she seated us in a comfy booth by the brick oven and the kitchen door. To our delight, Chef Sergio Reyes came out and told us he wanted to share some dishes with us to show what Bar Rosso is now all about. If a chef presents you with an offer like this, you take it. Like if the Godfather comes up to you, telling you to do something, you do it. Capiche?
So we were dying to find out what he would bring, but in the meantime we enjoyed a nice wine flight of a Primitivo, a Nero d’Avola, and a Sicilian Syrah selected by Eileen, head of the wine program. The picks were perfect and matched our taste so well: big, bold reds that have body.
Wine Flight and Smoked Mozzarella, Spicy Sausage, and Broccoli Rabe Pizza
Chef Sergio came out with our dream pie: smoked mozzarella, spicy sausage, and broccoli rabe. The crust was beautifully cooked and golden, was crispy, yet still a bit doughy inside. The smoked mozzarella was a wonderful touch and added a great smokiness to the dish. We would order again, and–yes–it did stand up to the next morning reheat test.
Veal Ricotta Meatballs
Find these bad boys on the Bar Snacks section of the menu at 1 for $7 or 3 for $18. Starting off, the meatballs were served in a cute jar. They were meatier than we like, but not super meaty to the point that was all you could taste. The ricotta was great because it added a juiciness to them that kept them moist. Also, Chef Sergio did a great job of crustifying (is that a word?) the outside. Any good meatball has been pan fried nicely…just ask any Italian.
Crispy Honey Calamari
We also really loved the calamari. There was a nice pile of them, generously drizzled with a jalapeño and honey sauce. Although there was only a slight kick from the peppers, the flavor was intense, especially with little bits of olives mixed in. The breading on the calamari was thick, but if it was any thinner it would probably become soggy because of the drizzle.
Short Rib Raviolis
A pretty complex dish. Delicate and earthy short ribs with burrata, tomato jam, and hazelnuts. These handmade bad boys had great contrasting flavors with the earthiness of the short rib, the acid of red pepper pesto on top, and the bite of the shredded parmesan. Delicious and very filling, which leads us to the next course. Lucky for us these dishes were small plates style, otherwise we never would have made it to dessert. Yes, we’ll get there.
Lemon Ricotta Gnocchi
The gnocchi was served with capers and golden raisins in a creamy and light lemony sauce. The capers added a nice saltiness to contrast the bright flavors going on. The gnocchi itself was more on the heavier side that a typical ricotta gnocchi, rather than being like the light and fluffy pillows you’d expect. Chef Sergio said it was because they were made with a pastry bag which makes them heavier. The gnocchi definitely left us at the brink of exploding, but we couldn’t resist the chance to pick a dish of our choosing from the menu.
Pan Seared Pork Chop
This was the dish we had eyed on the menu and was actually recommended by Chef Reyes as one of his favorites. The pork chop was paired with beautifully seared and buttery Brussel sprouts. Oh man, how we love Brussel sprouts! On top of the chop were caramelized apples and under the chop was a bed of lentils. Although it might seem scary, you should go with a medium on pork chops to get the full flavor and juiciness of this cut of meat. But, make sure you’re at a good restaurant where the chef can handle this by cooking it to the right temperature. :) The chop was a bit over medium, but was still full of flavor and juicy. The apples were a nice play on the classic pairing of pork chops with apple sauce. We would order this dish again, no doubt.
Gelato, Sorbet and Pot de Crème
Chef Sergio came out and told us that he was sending out two desserts for us to try. Again, we were left waiting in anticipation to see what we would receive. The first dessert was an amazing trio of gelato and sorbet made one door over at Volta Gelateria Creperia. The blood orange sorbet was bright, tart, citrusy, and refreshing. Also there was the caramel sea salt gelato. It was creamy, caramely and had an undertone of saltiness that provided a nice contrast in flavors. Now, then there’s the chocolate strawberry gelato. Kristien melted into a puddle and proclaimed that she would eat this by the gallon. It was everything she loves in a gelato – a super fruity, refreshing gelato with chunks of contrasting chocolate. I think she even liked this better than her favorite ice cream ever – Friendly’s Watermelon Roll. Don’t tell her I told you all that!
We also had the Nutella pot de crème with homemade whipped cream and crushed amaretto cookies on top. The pot de crème was light and airy and hid light hints of cinnamon. Seriously delicious.
So…Same, Better, Worse? What’s OmNomCT’s Verdict?
Our major problem with Bar Rosso when we first went was how everything was just a bit off. A bit too much! But, after this meal, we can say that Bar Rosso is a wonderful place to hit up if you’re looking for some awesome Italian tapas. You’ll get to try lots of small plates that pack in a lot of flavor. The service is excellent and the wine selection is a blend of phenomenal wines from all over Italy. Chef Sergio will also be changing the menu up, depending on the season, and filling it up with food from local farms. We’d definitely recommend checking out Bar Rosso for some bar snacks, small plates, sharing a bottle of wine, or even just an all out dining experience. So, let it be known that Bar Rosso has jumped from 3.25 Noms to 4 Noms.
Bar Rosso Noms: 4 Cost: $$$ Address: 24 Spring Street Stamford, CT 06901 Phone: (203) 388-9640 Reservations recommended (also on Opentable.com)
Yup, yup, we got the deets for you. It was surprisingly hard to find the info about Stamford Summer Restaurant Week 2011, but we dug and dug just for you. It seems that restaurant week has more exceptions now (like no Fridays or Saturdays), which is kind of frustrating. We hope it doesn’t become a trend, because we all love restaurant week! What better chance to try a whole bunch of spots, eat cheap, and go home happy? :) Here’s a link to the official site with menu lists.
What do you think of the new rules and exceptions? Also, what spots are you planning on hitting? If you want help or suggestions, let us know! Either way, here are the vitals with OmNom next to places we’ve reviewed:
Monday, August 22 – Monday, September 5
Prix-fixe lunch and dinner at the following spots:
Black Bear Saloon 203-324-4448
OmNom * Grand Burger (Dinner Only) ***Try the Elvis Burger!*** 203-323-3232
Kujaku Japanese Restaurant 203-357-0281
OmNom Lola’s Mexican Kitchen (Excludes Fridays & Saturdays) 203-674-5652
Lucky’s Classic Burger & Malt Shop 203-978-0268
OmNom SBC Downtown Restaurant & Brewery 203-327-2337
* Tiernan’s Bar & Restaurant 203-353-8566
OmNom Volta Gelateria Creperia 203-883-8841
BUtterfield 8 Restaurant & Lounge 203-504-8123
OmNom Capriccio Café (Lunch Only) 203-356-9819
Kotobuki Japanese Restaurant 203-359-4747
Quattro Pazzi (Excludes Fridays & Saturdays) 203-324-7000
OmNom Remo’s Brick Oven Pizza Company 203-973-0077
Tengda Asian Bistro 203-353-8005
$20.11 Lunch & $30.11 Dinner
* Aria Restaurant 203-324-2742
* Barcelona Restaurant & Wine Bar 203-348-4800
OmNom Bar Rosso (Excludes Fridays & Saturdays) 203-388-8640
* The Capital Grille 203-967-0000
Chez Jean Pierre (Excludes Sundays) 203-357-9526
Columbus Park Trattoria 203-967-9191
* Emme of Capri 203-353-0626
OmNom EOS Greek Cuisine (Excludes Fridays & Saturdays) 203-569-6250
Mitchell’s Fish Market 203-323-3474
* Morton’s Steakhouse (Dinner Only) 203-324-3939
napa & co. (Lunch Only) 203-353-3319
OmNom Tappo Restaurant (Excludes Fridays & Saturdays) 203-588-9870
OmNom * ZAZA Italian Gastrobar (Excludes Fridays & Saturdays) 203-348-2300
This year in partnership with Stamford Hospital, Stamford Tables will host KIDS’ FANS 5-2-1-0, a program designed to promote nutrition and fitness in Stamford. All children under 12 will be offered a healthy lunch for $6.95 and dinner for $9.95 at most of the above listed restaurants. An * next to the restaurants above means they aren’t participating in this new promotion.
Also, the first 3,000 Summer Restaurant Weeks patrons will receive a voucher for a free small popcorn with the purchase of a general admission ticket to the Avon Theatre, 272 Bedford Street, valid thru 9/30/11. Yeah popcorn. Except, with a small, we’d have that done before the first preview! ;)
Sit, stay, good doggy!
You know all that great, funky art that’s all over Stamford? Well, last year we had “It’s Reigning Cats and Dogs” and that was a cute, furry success. This year we’re being treated to “Wit & Whimsy,” a fun and–what’s the word–whimsical (lol) collection of art, but how does the art get there? Well, the first step is to get the funds to support the artists. That’s where Stamford Downtown and the Stamford community waltzes in. They’ve created A Grand Summer Night to help fund all the awesome pieces in the downtown open air museum. Here’s how to get your nom on and help out:
8/10/2011, $90 per person
UConn, Stamford
5:30: Hors d’ ouvres and cocktails from:
Acqua Panna/San Pellegrino, Black Bear Saloon, Bobby Valentine’s Sports Gallery Café, DiMare Pastry Shop, Kujaku Japanese Restaurant, Market Restaurant, Mitchell’s Fish Market, Morton’s The Steakhouse, SBC Restaurant & Brewery, Stamford Wine & Liquor, and ZAZA Italian Gastrobar.7:30 Dinner, dessert, and coffee at select Stamford spots:
Aria Restaurant, Bar Rosso, Barcelona Restaurant & Wine Bar, BUtterfield 8 Restaurant & Lounge, The Capital Grille, Chez Jean Pierre, Columbus Park Trattoria, Emme of Capri, EOS Greek Cuisine, Ferrante,Make reservations here by July 28, picking your top 4 restaurants. That’s gonna be tough! :)
Silent auction and raffle prizes, too:
Silent Auctions: Getaways to Steam Boat Springs, CO and Woodloch Pines Resort in the Poconos, golf packages at local courses, pet boarding, fine jewelry and more!
Raffle Grand Prize: 42” Panasonic Flat Panel HD Television, Courtesy of County TV & Appliance
Second Prize: Spa & Shopping Spree, Courtesy of Stamford Town Center: $250 Stamford Town Center Gift Certificate and $200 Agora Spa Gift Certificate
Third Prize: $250 Stamford Town Center Gift Certificate
For more info go to www.stamford-downtown.com
Many people count down the days to, say, a vacation, or the holidays, or a wedding, a due date, whatever. We… we countdown to restaurant openings. Yeah. So it’s no surprise that every time Bar Rosso in Stamford announced a new opening date, we were on the phone desperately trying to make reservations, only to be bummed out by another false alarm. But, hey, we know how it goes with renovations, contractors, licenses, training, and all that other craziness required to open a new place so no hard feelings. Especially no hard feelings after finally experiencing the divinity last night.
Now we only went to Bennett’s once (the restaurant that use to be in this spot), so we don’t remember exactly what it looked like, but when we walked in we were amazed at how incredibly different it looked. It is so much more open and contemporary. A much younger, hipper vibe with with a nice large bar, funky modern glass light fixtures, a beautiful stone wall, an impressive stainless steel and brick pizza oven, and subtle, clean colors.
We were 15 mins early for our reservation but the host was able to take us right to our table – a nice little two person booth and table set up. Score! Not even a minute into being seated a waiter asked us our preference on water, then no more than three minutes after that another waiter, Fedrico, was at our table asking us if we had any questions on the drink menu. The waiter seemed knowledgeable about the wine menu… impressive. After ordering the Castello Monaci Piluna 2007 Primitivo, Federico showed up with our bottle in just another two minutes along with some fresh bread and olive oil. Yay! There’s nothing I hate more than having to wait for wine, and then having nothing to gnaw on to go with it. The wine was a nice, full bodied red, similar to a Zinfandel with the taste of dark red fruit. A solid choice to go with a variety of dishes, because after looking at the menu we knew we were going to be trying a whole lotta dishes!
So what about the menu you ask? Wait for it. Waaaaait for it. Overall, the menu was really nice! A large variety of traditional and unique Italian fare including pizzas, pasta that could be ordered in half or full portions (love that), salads, larger entrees, meat and cheese platters, and a ton of small dishes that could be mixed and matched. Oh wow, where to begin?! After much deliberation (as alwaaaays), we went wild. First, a meat and cheese platter of some of our go-to faves: prosciutto, sopressata, coppa, peccorino (organic) and homemade mozzarella. Then onto small plates: polenta fries (based on the Foursquare recommendation), greens and cherries, and beets agrodolce (because we never say no to beets). Next up, clams and pancetta from the apps menu, cooked in a saffron and white wine, and herb broth. Aaaand last but not least (because there was also dessert) a half portion of the Bucatini pasta with braised pork, tomatoes, olives, and fava beans. Phew, ok, breath.
So remember how I was raving about how fast the service was. Um yeah, that ended after we got our wine… which is an indication that the waiter was probably good, but the kitchen was backed up. Yeah, all in, were we there for three hours. But, we’re not going to judge them on this because it was their first weekend so we have to cut them a break. Ok, back to the food…
The meat and cheese platter came out with a cheat sheet explaining everything we ordered. Cool! They did a great job sourcing the meats and cheeses because everything was fresh, tasty and flavorful. Their homemade mozzarella was semi-soft and quite tasty, though I prefer soft, juicy mozzarella. Everything also came with a delicious strawberry jam. Mmmm.
Next up, the small dishes. The beets agrodolce (meaning sour and sweet) came in a cute little mason jar. And while they were not at all sour OR sweet (weird) they were tasty. A bit too salty (you’ll notice this is a theme) but still quite good. The greens and cherries too had a nice flavor with a pretty hefty helping of garlic (I’m not complaining) and a spicy kick, which we later found out was Calabrian (Calabria represent!) chili oil. While this dish tasted nice, we couldn’t eat too much because they were drenched in too much oil. Now onto the pièce de résistance, the polenta fries. Oooey gooey bricks of buttery, fluffy polenta fried in a nice light batter with salt (again, a bit too much, but it didn’t bother us as much here). OMG, these were frickin’ good. We highly recommend them.
Already a little full, we moved onto the clams and pancetta. Hey, no rest for the wicked! A nice helping of both crispy pancetta and fresh tasting clams in what seemed to be a slightly thickened broth of white wine and a bunch of great flavors really coming through, especially the saffron and garlic. Again a bit on the salty side, but overall a nice dish.
Barely hanging in there, and already a little tipsy, we made it to the last course, the Bucatini pasta. This dish was fantastic with al dente pasta topped with a heavy helping of incredibly tender slow roasted pork that was cooked in coriander for a very unique taste. My only critique here is I would’ve liked more tomatoes, but it was very good regardless.
Ok, I know what you’re thinking. There’s noooo way we had room for dessert, right? Well, you’re right, we had
absolutely no room. Buuuuut, we went for it any way. Whatever, go big or go home people! The dessert menu looked too good to resist with hot chocolate cake, honey panna cotta, like ten different gelatos that all looked fantastic, and one of our favorites, pizza frite. Oh fried dough, so simple, yet so very very delicious. This one especially as it came drenched in Nutella and chocolate ganache with a side of caramelized bananas topped with nuts. Um yeeeeah. A perfect dish, with perfectly fried dough that was oh-so ooey gooey (ok, I used that twice in one post – minus 5 points). Washed down with some Illy coffee, it was the perfect ending to our feast.
Yep, a feast that was definitely worth the wait. And once they get all the kinks worked out to speed up the service and if they lay off the salt a bit, they’ll be great! But those two issues aside, the meal was delicious and we think Bar Rosso has a long, successful life ahead!
Noms: 3.25
Cost: $$$
Bar Rosso
Address: 24 Spring Street
Stamford, CT 06901
Phone: (203) 388-9640
Reservations recommended (also on Opentable.com)
Site: http://www.barrossoct.com/
Facebook: http://www.facebook.com/profile.php?id=100001687354172
Twitter: http://twitter.com/barrossoct
Dan and Kristien Del Ferraro
OmNomCT 
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