Viale Italian Ristorante in Bridgeport CT

Some of the best kept secrets in Connecticut are the amazing restaurants found throughout the state.

And one of the coziest places we've found recently is Viale Ristorante in Bridgeport CT!

Viale  Ristorante in Bridgeport CT

Located on Fairfield Avenune in the Black Rock section of Bridgeport, Viale Ristorante has been serving fine Italian food since 2005. Walking in to Viale is like stepping back through time, when dining out felt special, food wasn't overly-complicated or pretentious, and the atmosphere was friendly and fun.

Well...welcome to Viale Ristorante, where music is soft in the background, service is fast - but not rushed, and enjoying great food with good friends is encouraged!

We started with some delicious crusty bread (made on premise) and some great red wine. You know you're at a traditional Italian restaurant when a cruet of fine olive oil, and both parmesan and crushed red pepper are on the table when you arrive!

Appetizers
Luckily, we were with a group of six and decided to share appetizers, so we each selected one apiece and passed our plates around!

We ordered some traditional favorites like the Viale Antipasto, Broccoli Rabe, and the day's special a creamy Burrato; some seafood, Calamari Meditteranean and Garlic Grilled Shrimp; and a simple salad, the Iceburg Wedge, that wasn't simple at all! It was packed with a creamy dressing and bacon pieces!

Viale Antipasto

Broccoli Rabe

This was the first time I've sampled Viale's Burrata Mozzarella and it was wonderful! So creamy good, made from mozzarella and fresh cream and was the perfect consistancy to mix with the red peppers, fresh tomatoes, pesto, and greens served with it.  Did you know that the word "burrata" means "buttered" in Italian.

Burrata Mozzarella

The Mediterranean Calamari was another beautiful dish and we loved the aromatic herbs, olives, and red peppers that flavored the dish.

Mediterranean Calamari

Iceburg Wedge

The shrimp was perfectly prepared and the toasty grilled garlic added a wonderful zest to the dish. And see that beautiful light garlic and herb infused oil? It was mopped clean with some of Viale's baked on premise crusty bread! Mmmmm good!

Garlic Grilled Shrimp

Entrees
We ordered a wide variety of dinners too! Everything from a pasta, to seafood, to pork, chicken, and beef! That's the great thing about going out with a group of people - you get to see, (and if you're really good friends, you get to sample - chuckle-chuckle) a bit of everything and find out what YOU might like to order the NEXT time you return!

Lasagna

Pork Chops Scarpielo

Look at this rich sauce on the Shrimp Fra Diavlo! Did you know that Fra Diavlo translates loosely to "brother of the devil" - referring to the spicy hot fire from the spicy hot sauce! But don't let the definition scare you off, because we felt that this sauce packed more of a "medium" heat than a super hot fire - and was the perfect blend of spicy goodness!

Shrimp Fra Diavlo

Rich decadent Gorgonzola cheese made this chicken dish sing - and the mushrooms added an earthy and grounded flavor.

Chicken Gorgonzola

And I absolutely loved my dinner, a beautiful dish of Zuppa di Pésce. Although the name means "Fish Stew" - it's actually a seafood pasta dish.. This one was delicious! The pasta (linguine) was cooked to a perfect al dente (still firm)  - and it was chock full of sweet mussels, clams, calamari, shrimp, and scallops, gently covered with a wonderfully light broth-like and flavorful sauce.

Zuppa di Pésce

And look at this beautiful rib-eye, which was char-grilled beautifully, and cooked to a perfect medium rare.

Ribeye Steak

Desserts
Believe it or not, after all this food we decided we simply had to sample dessert as well, ordering a medley of some of Patricia's made on premise cakes and treats.

Blueberry Creme Roll

Carrot Cake

Tiramasu

While each dessert was incredibly good - I'm still raving over the New York Style Cheesecake which was quite possibly the best I've ever had. In spite of being creamy rich - it was also light. Even after all that food, it hit the sweet spot and felt like the perfect ending to a wonderful night with good friends and great food!

Over dessert we toasted happy birthday to me (YES to me!!!) over some sweet dessert wine and my favorite after dinner drink, an espresso martini, with three beans reflecting health, wealth, and happiness in the coming year.

Dessert Wine and an Espresso Martini

It's no surprise that Viale Ristorante is standing the test of time. After almost ten years you know they're doing something right!  Be sure you visit them soon.

Viale Ristorante Bar and Grill

3171 Fairfield Ave

Bridgeport, CT 06605

Phone:

(203) 610-6193

On the Web: http://www.vialeristorante.com/index.php

Like them on facebook: https://www.facebook.com/pages/Viale-Ristorante/274047240426

Follow them on Instagram: http://instagram.com/vialerist

Disclaimer: We were invited to this menu sampling by members of Viale's public relations and management team. However, all opinions are our own.

Father's Day Brunch at the Parallel Post in Trumbull CT

Father's Day Brunch

Are you looking for someplace wonderful to take Dad for Father's Day Brunch? Look no further than the Parallel Post Restaurant in the Trumbull Marriott in Trumbull CT.

Parallel Post just rolled out their weekly Sunday Brunch...and they've got an extra special menu for Father's Day.

Scroll down to see what you can share with Dad on June 15th!

Father's Day Brunch
June 15, 2014

Appetizers

Rustic Chicken Soup, Orzo, Maitake Mushroom, Spinach 8

Steak and Potato Chowder 9

Caesar Salad, Parmesan Cheese, Capers, Anchovy 12

Baby Green Salad, Sour Cherries, Apples, Aged Farm Cheese, Hazelnut Vinaigrette 10

Spinach Salad, Bacon, Vermont Cheddar, Red Onion, Sherry Shallot Vinaigrette 10

Clams BBLT, Spicy Tomato Reduction, Benton’s Bacon, Grilled Roamine 14

Spicy Beef Tartar, Egg Gribiche- 3

Crystal Wings, Celery, Bleu Cheese 10

Smoked Beef Wontons, House-made Ricotta Cheese 11

Raw Oysters- 3

Scallop Crudo, Plum Escobeche, Vanilla Salt 13

Duck Tacos, Fire Roasted Salsa, Avocado, Manchego Cheese, Cabbage 12

Entrees

Angus Burger, Smoked Bleu Cheese, Onion Jam, Horseradish Aioli 11

Chicken Sandwich, Dill Roasted Tomato, Gouda Cheese, Dill Aioli 10

Vegetable Pasta, Spring Vegetables, Basil Broth, Pecorino Cheese 16

Roasted Chicken, Marble Potato, Shaved Brussels, Mushrooms, Grilled Asparagus, Thyme Jus 18

Grilled Mahi, Yukon Puree, Grilled Broccolini, Fiddlehead Ferns, Citrus Butter Sauce 25

Blue Cornmeal Crusted Softshell Crab, Southern Style Rice Grits 30

Grilled Pork Chop, Smokey Red Peas, Roasted Vegetables, Peach Chutney 24

Espresso Bourbon BBQ Ribs, Chipotle Corn Pudding, Baked Bean Puree, Vegetable Skewer 28

Beef Tenderloin, Sweet Onion Gratin, Braised Greens, Cabernet Sauce 37

Porterhouse, Macaroni & Cheese, Corn on the Cob, Abalone Mushroom, Curry Butter 46

Desserts

Chocolate Panna Cotta- 7

Shebeen Porter Ice Cream Float 8

Peanut Bar, Oatmeal Whip Cream, Caramel Bananas 8

Peach Cobbler Crepe, Chilled Crème 7

Happy Father's Day to all the Dads out there!

 Parallel Post Restaurant

180 Hawley Lane, Trumbull Ct 06611

Phone/Reservations  203-380-6380

Located in the Trumbull Marriott Merritt Parkway

On the Web: http://parallelpostrestaurant.com/

Like them on facebook https://www.facebook.com/ParallelPost

Follow them on twitter: https://twitter.com/ParallelPostCT

Farm to Trumbull - Farm to Table at the Parallel Post in Trumbull CT

Promotional Social Media Invite

The second Farm to Trumbull dinner event for 2014 at the Parallel Post in the Trumbull Marriott was a rip roaring success! From cocktails to appetizers to entrees this farm to table eating extravaganza did not disappoint!

Farm to Trumbull - Farm to Table
The Parallel Post at the Trumbull Marriott

We started the night with some amazing cocktails prepared by mixologist extraordinaire "Bootleg Greg"! There were two special drinks in honor of the Farm to Trumbull theme, the first, a Carrot, Wheat, and Soy Extract and the second a fresh Cucumber Fresca. The best thing about both beverages was that you could enjoy them with or without alcohol and they were equally good each way!

Carrot, Wheat, and Soy Extract Cucumber Fresca
Spicy Bison Tartar and Coffee Cured Salon

The cocktail hour took place outside, on the Parallel Post's patio and hotel grounds. The weather was perfect for enjoying a warm spring evening and taking in the lush green garden views. Simply lovely! Accompanying the cocktails we enjoyed passed appetizers, consisting of a slightly Spicy Bison Tartar with Farm Fresh Eggs, and a Coffee Cured Salmon on Flax Seed Bread with CT Farm Cheese. When Chef Dean James Max explained his focus on staying local, he told the group that he found this beautiful salmon and prepared it with a "local" twist by curing it in Trumbull's own Shearwater Organic Coffee Roasters gourmet coffee!

Folks, that's what keeping it local is all about! Supporting your local town's businesses and merchants!

After the cocktail hour, our intimate but lively group moved inside to a private room with two community tables where we could still enjoy the outside views away from the bustling restaurant.

Our first course included:

Parsnip Soup with Norm Bloom Clams Salad, that we mixed ourselves being served the salad first, and then the warm creamy broth was poured over the delicate clams and greens.

Gilbertie's Green Salad, Early Summer Watermelon Radish, Soy-Ginger Mushrooms, Wasabi Green Vinaigrette

Crispy Soft Shell Crab, Pea Shoots, Cayenne Ramp Aioli

Soft Shelled Crabs

With dinner we were served two selections of wine, a sweet white by Jam Jar, and a fruity light red by Route Stock. You guessed it, I loved the sweet white wine, of course!

Our entree course was accompanied by four sides:

Grilled Asparagus, Frissee, Manchego Cheese with Sherry Vinaigrette, Warm Purple Potato Salad, Baby Kale, Roasted Walnuts Feta Cheese, Pickled Apricots, and Fiddle Head Ferns.

Top L Purple Potato Salad, R Fiddle Heads
Bottom L Asparagus, R Baby Kale and and Pickled Apricots

Our proteins for our entrees were:

A Grilled Pork Chop with Lima Beans, Mustard Greens, and Bacon Jam

Grilled Pork Chops

And a Montauk Roasted tuna English Pea Puree, Roasted Fava Beans, Pearl Onions drizzled with a Wheat grass Vinaigrette.

Montauk Roasted Tuna

For dessert we were treated to a house made Campari and yogurt popsicle spritzed with absinthe, a warm strawberry crostata with a goat cheese crumble, a SoCo Vanilla Bean Ice Cream, and Gilbertie's Lavender Crème Brûlée.

After dinner the crowd gave the chefs a much deserved round of applause for a wonderful meal, prepared thoughtfully, elegantly, and creatively. A true Farm to Trumbull success!

Executive Chef Chris Molyneaux, Chef de Cuisine Ali Goss, Chef Dean James Max

From start to finish the Farm to Trumbull event was a fun occassion The communal dining made for a friendly gathering, and many items were served family style. All dishes were plentiful and both chefs and staff were available to answer any questions regarding preparation or ingredients.

Bonnie, Greg, Ali

Among my favorite sides from the meal were the mildly spicy tartar bite, the creamy light parsnip soup, the purple potato salad and the baby kale with pickled apricots. Each blended wonderful with their fellow ingredients and provided unusual pairings with each other. For dessert, hands down, my favorite was the berry costata. The warm doughie textured pastry accompanied by the slightly sweetened strawberries and the tart cheese was a party in itself. I could eat it everyday and be happy.

The venue itself is warm and modern and I've never been disappointed when visiting. Parking is plentiful, and the lounge and dining area are roomy and comfortable

Additional scheduled dates for Parallel Post’s Farm-to-Trumbull 30-person dinner series include Sunday, August 10 and Wednesday, October 8.  Tickets to the Farm-to-Trumbull dinners are available for advance purchase at $75++ per person. To RSVP for upcoming events, please e-mail farmtotrumbull@gmail.com.

For $75 per person (tax and 18 percent gratuity not included), guests can warm the palate with a welcome cocktail and sampling of small bites, and a family-style dinner consisting of the season’s finest local ingredients, wine pairings and select cocktails as well as desserts, are inclusive.

The menus for the series - much like Parallel Post’s weekly-changing restaurant menu – focuses on localism and follows the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection.  The menu will be inspired by the farms’ fresh offerings of the day and as such, patrons will be invited to embrace their adventurous side with the Farm-to-Trumbull menu being revealed that evening.

Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients – seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; organic cheeses, milk and ice cream from The Farmer’s Cow in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Westport, Conn.

I hope to see you at the next Parallel Post Farm to Table Event!

Parallel Post Restaurant

180 Hawley Lane, Trumbull Ct 06611

Phone/Reservations  203-380-6380

Located in the Trumbull Marriott Merritt Parkway

On the Web: http://parallelpostrestaurant.com/

Like them on facebook https://www.facebook.com/ParallelPost

Follow them on twitter: https://twitter.com/ParallelPostCT

Disclaimer: I was invited to the June Farm to Table event by members of  the Parallel Post's Management and Marketing Team, however, the views and opinions expressed herein are my own.

Washington Prime, Eating + Drinking Well to open in SoNo CT Summer 2014

Press Release

UPDATE: Read my recap of the restaurant here ==> HomePlace/WPsono

It's certainly a case of fate and serendipity!

Eighteen years ago two guys in their teens got their big break in the hospitality industry bussing tables at their neighborhood restaurant, and THIS SUMMER they will be opening their very OWN restaurant in South Norwalk,CT.

That's right! Rob Moss and and Marco Siquenza are bringing a wonderful addition to Fairfield County dining, the...

Washington Prime, Eating + Drinking Well!

And anyone who has worked in hospitality knows that these two will likely still be ready to bus tables, wash dishes or whatever it takes, because NOW the team behind the new Washington Prime, Eating + Drinking Well in Fairfield County are ready and at the helm.

If you know these two, you know they will employ a simple philosophy; quality food and drink presented by an attentive staff, set within a vibrant, comfortable space. No gimmicks – just honesty and creativity in their offerings and genuine hospitality at the forefront.

The location is ideal! Washington Prime has the privilege of framing the corner of SoNo’s newest structure at Washington Street and Water Street. Adding to this historic and hipster waterside community, the concept for this highly anticipated Eating + Drinking Well is the collective vision of Rob Moss, a cb5 Restaurant Group alumn*, and restaurateur Marco Siguenza**.

Rounding out the team, they have added Executive Chef Jared Falco!  No stranger to high energy restaurants, this talented trio has both the front and back of the house covered…and that is putting it mildly.

And the rest is history, as these restaurant powerhouses get ready to introduce Washington Prime to this thriving coastline locale. They have it all! The menu is a bit of Americana with cross-cultural influences, the space is multi-dimensional and the attitude is left at the door.

Here, we eat, we drink and we join in the fun and relaxation that can be seen as you round the corner of Washington and Water and peer into the large glass windows framed by a stately brick facade.

More details about the team...

Rob Moss
Originally set on a course in the business and finance field out of college, New Canaanite Rob Moss found himself interjected into the restaurant scene, yet again, this time managing South Norwalk’s, then, up and coming, Match restaurant. Rob’s business savvy and enthusiasm for the restaurant biz got him noticed by restaurant developer Jody Pennette of the cutting edge cb5 Restaurant Group.  Rob took on the General Manager role of Lolita Cocina & Tequila Bar in Greenwich, CT in 2009. Soon after, as Vice President of Operations for the company, Rob went on to help create a myriad of high-concept establishments including; Red Lulu in SoNo and Salem, MA; more Lolita's in Boston and South  Beach, FL; Chinawhite in Greenwich and Purchase, NY; 30 Boltwood in Amherst, MA; and OAK Longbar & Kitchen at the Fairmont Copley in Boston, MA, awarded Zagat’s  “7th most stunning restaurant design in the U.S.” for 2013.

Marco Siquenza
Marco Siguenza is Ecuadorian born, but one might say he was raised in the restaurant business. A well-known member of the service team at Match for over 7 years, Marco was instrumental in obtaining the many “best of” awards and online accolades for the restaurant. Marco proceeded to join his cousins and help open the popular Mediterranean restaurant and wine bar 55 Degrees in Fairfield, CT and then invested and created Scena in Darien, CT. True to form, he created quite a following, always at the helm managing customer relations, staff training and a flawless dining room floor and beverage program.

Jared Falco
Jared Falco, while growing up on the shores of Northport, Long Island, was shown the ropes of this crazy business by Italian restaurant owner Mike Maroni of Maroni Cuisine. While still in high school, this young aspiring chef was already pulling his weight behind a busy kitchen line and even grabbing extra shifts at nearby restaurants, learning from such great local chefs as James Tchinnis from Swallow East in Montauk. In 2007 Jared pursued his formal training at the French Culinary Institute in New York and was later accepted to a coveted internship under Daniel Boulud at his 3-star Michelin restaurant Daniel in NYC. Post internship, Jared was recruited by Chef Craig Attwood from Hampton Point Inn and 1770 House in East Hampton, working summers on the Island and winters back at Daniel. After a stint at Wiley Dufresne’s WD50 in the city and an internship at Noma in the Netherlands (rated #1 in the world 2010-12, and again in 2014), Jared rounded out his mad kitchen skills with front of the house training under the direction of Rob at the cb5 Restaurant Group, working with their local restaurant concepts.


About the menu

“The Connecticut coastline, our combined experience, the cultural backgrounds and the desire to offer some culinary excitement to our customers is what you will see on the menu,” beams Rob. New England seafood dishes, bold comfort foods, small plates with big flavor, hearty salads, killer prime steaks, raw bar, and robust side dishes that have a southern twang to them set the tone for Washington Prime’s adventurous menu. Oh, and not to mention, the menu is almost all gluten free and noted for customer ease.

Executive Chef Jared Falco combines progressive thinking with simple fresh ingredients. His Long Island roots shine through in such oceanic dishes as; “Knuckle & Claw” with Long Island lobster, Tennessee blue grits, lobster sauce, smoked butter and tobiko; Mussels in House made sausage, preserved green peppers, white beans, and uni butter; Shrimp A La Linda (named after a local loyal customer's favorite dish) with chili ­flakes, parsley and cognac cream sauce; Little Necks Clams with smoked tomato, olives, chilies and shaved fennel- butter; and even Lobster Casino, Oyster Rockefeller and Broiled giant cold water Australian lobster tails in butter..

All the Steaks are USDA Prime Certified and aged before being placed in a 900 degree specialized broiler, allowing for that true Chicago steakhouse char.

About the bar and beverage menu

The beverage program embraces today’s classic cocktail culture, craft beer and a versatile wine list, which will feature a well thought out selection of spirits and varietals which the team has enjoyed and seen success with throughout their years of liquid refreshment experience. In addition, the team has created the Prime Martini service that will come with a side of the guests’ choice of house made items; Blue cheese or anchovy stuffed olives, pickled pearl onions, segmented rosemary clementine, queso stuffed jalapeños, and other offerings. The martini comes with a backup refill of your gin or vodka in a chilled and non-diluted carafe, resting in an iced bath bucket at the table.


About the interior

Washington Prime will seat 95 in the main dining areas, 14+ in the private dining room, and 18 seats at the bar. Outdoor lounge / dining will accommodate up to 40 people. The private dining room can be rented out for corporate events, presentations (A/V and Smart ready), private parties, or just to watch a sports game.

Guests began their experience with the energy of the bar framed by a natural stone front and white Carrera marble counter top, wrapped in a green ivy backsplash and reclaimed timber shelving with wooden trellis beams above that allow clustered globes of light to dangle sporadically throughout the canopy. High-top seating throughout the bar and front dining area gives way to a second dining space “around the corner”. Here, traditional dining tables are crafted from dark walnut wood and dressed with pop art colored placemats, European flatware, and black napkins. Added warmth from the floor-to-ceiling ivy wall hedge, half-moon banquettes with burgundy vintage leather, and mosaic wood panels above evoke a coast to coast clubhouse feel. Polished cement flooring throughout, radiant reddish-orange iron beams above, concrete columns and whimsical lighting throughout speaks to the space’s urban footprint of the old Ironworks building.

Enough already - WHEN CAN WE GO!!!!???

Rob, Marco and Jared have a mid-late July opening in the works and are eager to introduce Washington Prime to those who are looking to have fun and eat and drink well.

Washington Prime, Eating + Drinking Well

141 Washington Street, South Norwalk, CT

www.washingtonprimect.com

*Rob Moss is no longer affiliated with cb5 Restaurant Group

**Marco Siguenza is no longer affiliated with Scena or 55 Degrees

The Grog Shoppe for Burgers in Schenectady NY

We recently took a three-day getaway to Schenectady New York to visit our niece Nicole at Union College. We couldn't have picked a better time to go! The Union College Men's Hockey team was competing that weekend for the Frozen Four NCAA Championship in Pittsburgh PA, and the entire campus was in a festive and celebratory mood to commemorate the occasion! And THEY WON!!

One place we always go when visiting is the Grog Shoppe on the corner of Erie Boulevard and State Street in downtown Schenectady.

The Grog Shoppe in Schenectady New York

A typical college town restaurant, the Grog Shoppe is known for their hearty food and appetizers at affordable prices. We've never been disappointed with the food there and always order one of their creative burgers.

A little known fact about the restaurant location and Erie Boulevard in general, is that it was once a section of the Erie Canal System. In 1925 it was filled in and renamed "Erie Boulevard" and is now a major thoroughfare in the downtown district.

On this visit we skipped the appetizers and ordered a couple of the Grog's famous hand pampered (hand formed) half pound freshly ground beef burgers.  Burgers come with chips and a pickle and you can request fries for an additional $.95. That's right! Only 95 cents! (prices April 2014)

Nicole and I both ordered the Grog Burgers with sweet potato fries. The Grog Burger is made with Bacon, Melted Swiss Cheese, a slice of Grilled Pineapple, exotic spices, and their own special sauce, served on a grilled roll. Crazy as a pineapple sounds on a burger it really tastes wonderful adding a subtle sweetness to the dish.

The Grog Burger
Yes, it's as good as it looks!

The Cowboy kept it simple and ordered the New Yorker Burger, made with melted cheese and bacon, with a side of fries.

The New Yorker

The Grog Shoppe serves everything from appetizers to dinners and burgers and deli-sandwiches. It's really got something for everything you're hankering for. Check our their menu HERE.

If you're in Schenectady - be sure to stop in!. It's a kitchy little place and a fun place to visit. Prices are great with burgers around $6.95 and dinners from $11.00 to $19.95.

The Grog Shoppe Dining Room

Off street parking is available next door and they're right across from the Schenectady train station.

The Grog Shoppe

277 State Street

Schenectady, NY 12305

(518) 374-199

Web: http://www.thegrogshoppe.com/index.htm

The Arezzo Ristorante: Fine Food with a View in Westport CT

Media Sampling

Now that spring is here, as well as warmer weather, I can't wait to share one of the best places to have great food and delicious cocktails with a view --- the Arezzo Ristorante in Westport CT.

The Arezzo Ristorante in Westport CT

Located on River Street in Westport CT, the restaurant is situated on the Saugatuck River, and promises to be a hit for those who want to dine and drink al fresco this summer. Just look at that amazing view!

The Patio overlooking the Saugatuck River

The views are spectacular, as is the food. And service is just as amazing. Everyone from the fabulous bartender to the servers are knowledgeable and full of information about the restaurant history, food, ingredients, and preparation. 

We started our sampling with some cocktails and appetizers at the bar. The restaurant is currently in the process of re-vamping their specialty cocktail menu, but here's some of the items we tried.

The French Kiss Martini, the Cucumber Cocktail, and the Lemon Pop Martini. Although I loved both the martinis I have to admit that the Cucumber Cocktail with the Cracked Black Pepper on top was a refreshing way to start the evening. This will be a great cocktail to sip on on a warm summer evening.

Left: A French Kiss- the  French martini with Proseco
Middle: The Cucumber Cocktail with organic cucumber vodka and St. Germain topped with cracked black pepper
Right: A Lemon Pop Martini made with Purity Vodka and Limoncello and topped with Proseco

We then sampled some of the bar food available. Items were artfully arranged, garnished beautifully, and were all wonderful. My favorites were the shrimp and scallop skewer served with the perfect grilled sear with aromatic herbs, and of course, the lobster arancini.

The Margherita pizza, made with fresh tomatoes and basil, with homemade mozzarella.

The Focaccia Robiola di Arezzo, so delicious and drizzled with an amazing and earthy white truffle oil.

The Lobster Arancini with a saffron aioli and lemon for dipping. Delicious!

Rosemary Marinated Grilled Shrimp and Scallop Skewers

Italian Sausage and Roasted Pepper on Skewers

We then moved on to the dining area for some appetizers, wine and dinner. We started with Cavatelli ai Piselli, a homemade pea ricotta with hot and sweet sausage ragout, Risotto made with fresh porcini mushroom and truffle oil, and Short Rib Tortellini made with a braised au jus sauce.

Front: Cavatelli,   Middle: Risotto,   Back: Tortellini

Each of these dishes were wonderful! The creamy risotto, the flavorful cavatelli, and the the hearty robust tortelli. So, so, good!

For dinner we sampled both by land and by sea with a New Zealand Lamb Chop and a beautiful Halibut. Two things I rarely attempt at home and love to enjoy when I'm dining out. The halibut was excellent with a crispy sear, and the lamb was a perfect medium rare enhanced with the fragrance of  infused rosemary.

Paired with our dinner we enjoyed a hearty red and semi sweet Italian white wine.

White: Vento Vermentino Toscana - a semi sweet Italian white wine
Red: Pasetti Fonte Romano

Pan Seared Halibut
Caponata Puree, Fregola, and Vegetables

Roasted New Zealand Lamp Chop
Spinach, Tomato, and Yukon Gold Potatoes

We ended the evening with not one, not two, but THREE happy endings. Two delicious desserts of panna cotta and nutella pizza and a delightful after dinner dessert martini!

The Double Chocolate Martini
Made with Godiva Chocolate Vodka, Frangelica, Creme de Cacao, and Half & Half

Vanilla Panna Cotta
Fresh Berry Compote

Amazing Nutella Pizza
Topped with Powdered Confectionery Sugar

I cannot say enough good things about all the items we sampled, and surprisingly, although I'm not a a Nutella fan, the Nutella Pizza dessert was so incredibly good. I sampled it only to be polite and ended up going back for more.   And more.   And MORE!  Make sure you order it and any or all of the other delicacies we sampled!

My thanks to the wonderful staff who were all so helpful and informative and to the management and marketing team for hosting this delicious event!

See you on the waterfront at Arezzo in Westport!

Spring, Summer, Winter, or Fall - Great food and wonderful views!

Arezzo Ristorante 

5 Riverside Avenue 

Westport CT 06880 

203-557-9375 

arezzowestport.com

View more pictures on the Home Place Facebook page - and while you're there don't forget to "like" us! More pictures HERE

Disclaimer: We were invited to this promotional sampling at Arezzo Ristorante by members of  the Arezzo Management and Marketing Team, however, the views and opinions expressed herein are our own.