Firebox Restaurant

Another successful after CCH@RAW, we headed for Firebox, a favorite of ours for late night eating. Again a dozen Oysters [$36] to split. Same goodness, freshness and terrific mignonette. Wanted to pare down our eating for a day or two we decided to split a salad and an entrée. What a good suggestion that was! The Caprese Salad [$14] was the freshest 'farm to table' yet and the homemade mozzarella was divine. Had never seen the entrée labeled The Plate [$24] but settled on this. This season it is spicy tempura Cauliflower, Lentil & Quinoa “fried rice”, charred Carrots, Marcona almonds and kimchi aioli. What an amazing plate of food. Sharing both the salad and the 'plate' gave us just the right amount of food and the best combination of flavors. Could not pick the favorite item offered as each was perfect.



bloginfo: we ate outside but there can be noise interference from passers-by

April 21, 2016
After a rousing Creative Cocktail Hour at RAW, we headed off to Firebox to find a little something to eat. Well that ended up well!

Started with a dozen #3 Nantucket Oysters [$36] which were superb. I always forget how much I love oysters until something like this happens. Then we split a Kale Salad [$12] olive, bread crumb, red onion, feta vinaigrette, parmesan. Shall I go on? Then a small plate order of Grilled Asparagus [$12] covered with crumbled duck confit and a poached duck egg. Also [yes, the beat goes on] there was another small plate order of Roasted Brussel Sprouts [$8] with apple, bacon, malt vinegar, garlic aioli. And for dessert a Butternut Squash Bread Pudding [$9] pear-ginger compote, chocolate, espresso whipped cream, pistachio.

Two glasses of Sancerre [$13 per] and a coffee ended a wonderful meal that had us there until closing. I love Hartford!

CT Farm-to-Chef Week at MAX

Interesting lunch today during the CT Farm-to-Chef Week at MAX Fish in Glastonbury. They were unsure of what I wanted to order as this has been an evening menu for the week. Steph, my server, was able to get me to the meal! I started with an appetizer for my main course: Ct Oyster Pan Roast, cognac cream, tarragon, diced potatoes, grilled bread [$12] with Copps Island CT oysters, Bob’s “homegrown” herbs, Beckett Farm potatoes, Max Amore fresh focaccia. This was a good [not super] dish perhaps because someone in the kitchen was preparing it especially for me and the potatoes could have been a bit more cooked. It was delicious however and the six oysters were superb. I accompanied this with a glass of my favorite MAX Cuvée Sauvignon Blanc [$9].

Then on to dessert: Fresh Pumpkin Spice Doughnut, “The Creamery” Cinnamon ice cream, CT cold brew coffee anglaise [$8] with Cold Spring Brook Farm pumpkin, The Creamery ice cream. This was wonderful with hot doughnuts and cool ice cream; what a combination. This was accompanied with a glass of Cold Brew Coffee [$4.50] from the same people that I visited last evening at Nora's in Middletown for their ON TAP intro [see previous entry]. 

As always good service, good food, great ambiance...I even signed up for a MAX Card to ensure my many more returns.

Golden Lamb Buttery

Had a very interesting group lunch today at The Golden Lamb Buttery in Brooklyn, CT. The entire restaurant is in a barn with large and small rooms. This being a very cold day we luckily had a small heated room. The set up was very nice. The menu had several appetizers and entrées with no prices. It seemed that the menu was prix-fixe but was not. This was confusing and we did not find this out until desserts were offered.

I started with a Pumpkin/Butternut Squash Bisque [$6] which was very delicious, rich and creamy. It fit the day perfectly. To accompany this I had a glass of Sauvignon Blanc and then had another with the main course. This was followed by a carrot/raisin bread and dairy butter and no bread/butter plates. The bread was delicious but difficult to eat.

My main course, even though the Hillsdale Hash is the famous dish, was Maple Syrup Scallops [$16] over a Pumpkin Risotto and farm raised carrots. This was remarkable as the scallops were perfectly cooked and the maple syrup caramelized the outsides. I did order dessert but had some good coffee.

Firebox Restaurant [CT]

Another going-away luncheon at the Firebox Restaurant for someone we don't want to go away. The food here is awesome and lunch [usually have been here for dinner] was exceptional. 

Started with their homemade ciabatta bread which had been drizzled with olive oil and encrusted with salt. Two orders of the 'inspired' soup: Asparagus [extra smooth and full of flavor]. There was an order of Steak and Frites and another of the Salmon special with Fiddlehead ferns, asparagus and an English pea/basil butter. My luncheon was Little Neck Clams with chorizo and broccoli rabe in a tasty broth with a slab of toasted bread to sop it up. A glass of Sauvignon Blanc complemented the meal.

Two desserts:  a very eggy smooth Crême Brulée with a really well done toasty topping and the Rhubarb/Strawberry Crostada [tartlet] with a topping of Vanilla Bean ice cream. Neither dessert was exceptional. My Latte was fine and ended the meal on a sweet note.






blognote: Valet parking is available in the evening [$7]
blognote: Parking during the days on which there is the Farmers' Market can be challenging. We were lucky and got the last spot.