The Mediterraneo Restaurant at the Hotel Zero Degrees in Norwalk CT

This week we were invited to the the Mediterraneo Restaurant at the Hotel Zero Degrees in Norwalk Connecticut for their Fairfield County Food Writers Dinner.

Mediterraneo Restaurant

The restaurant and hotel are located in Norwalk, CT with easy access from both I-95 and CT-15, as well as MetroNorth. If you're not familiar with the area, Norwalk is a short 40 miles away from New York City, and located in Connecticut's beautiful Fairfield county.

We arrived and were greeted by Mia, one of the development officers for the Hotel Zero Degrees, who had organized the event. Mia then led us on a quick tour of the Hotel Zero Degrees, visiting the Zen Den, banquet and community room, exercise room, deluxe room accommodations, and the amazing Sky Top 353 Rooftop Lounge.

L-R Top: Zen Den, Breakfast Room, 353 Sky Top Lounge
L-R Bottom: Exercise Room, Zen Den, Classic Queen Accommodations

The light filled modern building is built of sustainable materials, eco-friendly, and offers a panoramic view of the Norwalk River and a lovely waterfall.

View of the waterfall from the dining room

Each of the 120 tables in the dining room has a panoramic view of the river

Executive Chef, Albert DeAngelis, greeted each of the tables prior to our sampling. Chef Albert's background in French and Mediterranean preparation was apparent, as his dishes displayed both the influence of his training in sauces and use of fresh seafood, along with his Italian heritage and twenty years of culinary experience.

Chef Albert with Kristien and Dan Del Ferraro of OmNomCT

Owner of the Z Hospitality Group, Ramze Zakka, was also there, and took the time to welcome each of us to his beautiful hotel and restaurant. The Z Group also operates the Acqua Ristorante in Westport, Sole Ristorante in New Canaan, Mediterraneo of Greenwich, Aurora in Rye NY, and the Terra Ristorante Italiano in Greenwich.

Ramze Zakka greets the contingencies from New London and New Haven County

And we started the night off with a toast to the good times and great food that we knew would follow.

Appetizer Sample: 

Black Sea Bass Crudo-Citrus-Seaweed-EVOO-Dauno Gargano

Paired with: 

Inama, Soave Classico-Italy 2011

Light, fresh, and full of citrus. A great way to start the night.

Appetizer Sample: 

Chilled Cucumber-Avocado Purée - Colossal Crab

Paired with: 

Botani Moscatel, Muscat - Spain 2011

Great flavor, a touch of 'heat' from the sriracha, topped with a large piece of succulent crab meat.

Appetizer Sample: 

Red Curry Prince Edward Island Mussels-Fava Beans and Cilantro

Paired with: 

Hugel, Gewurtztaiminer - France 2011

My favorite appetizer of the night. The mussels were PERFECTLY prepared, and the red curry broth was amazing.

Appetizer Sample: 

Mini Maine Lobster Roll-Harissa-Pickled Ramp

Paired with: 

Fertuna Dorppelo, Sangiveses & Sauvignon Blanc - Italy 2011

Chock full of fresh lobster. Great flavors and my very first pickled ramp. I like it!

Salad Sample: 

Grilled Sucrine-Niman Bacon-Buttermilk-Maytag Blue

Paired with: 

Villa Antinori, Super Tuscan - Italy 2008

The sucrine lettuce was complimented by the tart buttermilk blue cheese dressing.
The slight grilling intensified the sweetness of the sugar lettuce.

Appetizer Sample: 

Crispy Soft Shell Crab-Citron Vinegar - Espelette

Paired with: 

Taittinger, Champagne - France NV

Again, perfectly cooked and prepared. The batter was light and airy and the crab was deliciously fresh.
And who would have thought to pair a champagne with a crispy seafood - yes, it worked!

Pasta Sample: 

Scallop Ravioli-roasted Cauliflower-Marcona Almonds

Paired with: 

Teruzzi & Puthod, Terre Di Tufi - Italy 2011

The scallop mixture, the dense pasta, along with the combination of earthy nuts and creamy cauliflower put us over the top into ravioli heaven!

Entree Sample: 

Parmesan Crusted West Coast Halibut

Paired with:

Chamisal, Chardonnay - California 2011

A wonderfully crusty Parmesan coating, light buttery sauce, and flaky halibut.

Entree Sample: 

Zatar Spiced Lamb Chop - Braised Artichoke - Tomato Confit

Paired with: 

Silvio Nardi, Rosso Di Montalcino - Italy 2010

My favorite entree of the night: Salty coating on the outside - perfectly 'rested' medium rare lamb chop.

Dessert Sample: 

Biscotti -Truffles-Berries

Dessert Sample: 

Warm Anise Shortbread-Rhubarb-Berry Compote-Vanilla Gelato
Paired with American coffee

Wonderfully warm compote with a sweet, tart berry rhubarb mix over vanilla gelato.
Comfort food at its best. 

There is nothing better than GREAT FOOD and SUPERB SERVICE in a warm and welcoming atmosphere. The Mediterraneo Restaurant at the Hotel Zero in Norwalk CT has all that, and more!

I was also happy to finally meet some fellow bloggers that I've followed for awhile, Maria from Pappa Don't Preach, and the OmNomCT writers, Kristien and Dan Del Ferraro.

And here's a picture of my dining companions from the evening.

L-R, Jenny Sweet Jenny's, Terese & Emily SECTKids, Wendy & Greg CTBloggers, and me Home Place

I can't wait to return with the cowboy to the Mediterraneo!

This will be our 'must stop' in Norwalk!

The Mediterraneo Restaurant at the Hotel Zero Degrees in Norwalk

353 Main Avenue

Norwalk, CT 06851

Phone: 203.750.9800

Web:  http://www.hotelzerodegrees.com/hotels/norwalk/mediterraneo

View the Mediterraneo Menu: HERE

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Have you visited any of the establishments owned by the Z Hospitality Group?

Any comments or questions on the food we sampled?

I'd love to hear about it in the comments below!

Disclaimer: I was invited to the Mediterraneo Restaurant as the guests of Z Hospitality Group. All opinions and views expressed are my own.