My second experience at a restaurant featured on Top Chef was Sable Kitchen and Bar. The Executive Chef is Heather. As far as talent goes, she was one of the most skilled and dynamic Chefs this season.
I enjoyed Heather's restaurant twice. The Menu is very unique because it is filled with Ethnic inspired dishes like Seared Scallops with tomato chutney and curry oil, Braised Pork Shoulder with corn pudding, salsa verde, queso fresco, and pickled red onion, or their Lamb with Feta and mint yogurt. I had each of those... :) But they also have classic American comfort food (BLT with Pork Belly-delicious, cheese curds), Italian (meatballs, risotto)...etc. Please just go and thank me later!!
You can choose to have a full plate of anything OR you can go crazy and choose to have your meal Tapas style, allowing you a smaller portion of anything you desire! I will warn though, the smaller sizes are larger than a typical tapas style plate- so choose wisely and prepare to go again, and again.
Everything was fantastic and Heather was there activey expediting. She was not cooking but she made sure the plates looked perfect before going out and she served us!
The meal was so perfect that I had to go again! This time I had the crispy Wisconsin Trout. I have never tried Trout before so of course, I didn't hesitate. It was spectacular! The skin was so perfectly salty and crispy that it crunched in your mouth each time you bit into it. It was divine on top of delicious, soft, meaty trout filet. I ordered the full portion size and it was well balanced alongside yet another great wine recommendation by the waiter. The trout was laid atop a medley of roasted vegetables, including brussel sprouts, kale, and a basil/mint/spinach puree.
The meal was so perfect that I had to go again! This time I had the crispy Wisconsin Trout. I have never tried Trout before so of course, I didn't hesitate. It was spectacular! The skin was so perfectly salty and crispy that it crunched in your mouth each time you bit into it. It was divine on top of delicious, soft, meaty trout filet. I ordered the full portion size and it was well balanced alongside yet another great wine recommendation by the waiter. The trout was laid atop a medley of roasted vegetables, including brussel sprouts, kale, and a basil/mint/spinach puree.
This is now one of my go-to restaurants. I would highly recommend going with friends or on a date- it's perfect. They also have a lively after-work bar scene. You can sit by their large bar or on their nice lounge couches. It is on State Street right across from Public House so the crowd is young and vibrant.
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