Rural Palates
WASHINGTONPRIME SoNo, CT
broiler for a deep steakhouse char). Most dishes are gluten-free and are so marked on the menu. The restaurant sports floor to ceiling windows, a centralized bar, faux greenery-clad walls, and both low and high-top tables. Bar offer- ings are fresh and stylish. The Mos- cow Mule, served in a copper mug, contains fresh ginger and mint. The Hot & Dirty Martini bubbles with dry ice, and is garnished by an olive with red pepper horns. In season, outdoor bar seating is available. A private function room can accommodate 16 seated or 22 buffet style, and offers HDTV and WiFi for business presentations. Serving lunch Wednesday to Sun- day, Dinner nightly. 141Washington Street, South Norwalk, CT. (203) 857-1314 www.washingtonprimect.com *
The new Washington Prime, Eating and Drinking Well establishment, serves up prime beef, New England seafood, and con- temporary cocktails in a prime new location in South Norwalk. Indeed, this is all prime, but far from staid, or traditional. Many of the dishes have a Southern influence – dev- iled eggs with pickled onions, a tiny meatball, and foie gras powder; Poutine: oxtail ragu over house fries, cheese curds and green onions; Knuckle & Claw, a rich blend of lobster, grits, lobster sauce, smoked butter and tobiko –and chef Jeff Falco’s classic training at the French Culinary Institute in NYC is also much in evi- dence. Add to this his background working at gastronomic powerhouses WD50 and Daniel Boulud, and you’ve got experimentation, (foie gras powder) creativity, (iceberg wedge with pickled heirloom tomatoes, bacon dust, ewes blue cheese, chili and a house ranch dressing) and flair (18 oz. ribeye cooked in a 900 degree
Made with FlippingBook - Online magazine maker