Gastro Bar - Fine Casual Dining in Stamford CT

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As the warm Connecticut nights are slowly dwindling with fall's arrival, we took the ride up to Gastro Bar in Stamford Connecticut.

Gastro Bar in Downtown Stamford

Gastro Bar is located in downtown Stamford directly in the Columbus Park neighborhood. Its open air concept offers both inside and outside dining along picturesque and bustling with activity West Park Street. Gastro Bar is quickly becoming the 'go-to' place for tapas, pasta, and a wide array of Mediterranean style dishes!

We started with some delicious cocktails, the Gastro Mule (Hendricks Gin • pineapple juice • triple sec • St. Germain • Rose wine), the Banana Mojito (Don Q Rum • mint • lime • banana), the West Park Tini (Curacao • Tanqueray • pineapple juice • lime juice • syrup), and the Slow and Low (Slow low & Low whiskey • muddled oranges & lemon • ginger beer).

Clockwise, L-R
The Gastro Mule, the Banana Mojito, the West Park Tini, the Slow and Low

As we sipped on our cocktails we started our sampling with some of Gastro Bar's delicious appetizers... Calamari, bruschetta, fried oysters, albondigus, salmon tartar, eggplant parmigiana, and brussel salad.

Fried Calamari with Smoked Aioli
Perfectly cooked and I loved that the dip sauce was hidden beneath the tender morsels

Brucshetta - Fresh tomato, shallots, garlic, basil, and parmigiano cheese
The cowboy's favorite!!!

Fried Oysters with Grapefruit and Avocado Puree
Tender Sweet Oysters - and beautifully presented

Albondigas - Lamb Meatballs with Pomodoro and Sauteed Baby Kale
Comfort food at its finest!

Salmon Tartar: With jalapenos, shallots, crispy potatoes, and cilantro

Eggplant Parmigiana - with prosciutto, marscapone and ricotto cheese
Tasted even better than it looked - and it looked GOOD!!!!

Brussell Salad: Shaved Brussell Sprouts, Truffle Oil,, Lemon Juice on a Crispy Polenta Cake
A creative and fun way to serve baby cabbages!

A delicious pasta dish!

Short Rib Cavatelli with a Black Truffle Cream Sauce
AMAZING & AMAZING * AMAZING

And a sample of Gastro Bar's wonderful artisan pizza!

Throughout the evening, Chef Fernando Gomez and owners Mario and Alejandro Lopez checked on our progress, and were gracious enough to pose with some items! Pictured below, Chef Fernando and Owner Mario serve up a FAB fig pizza!

Fig Pizza with 10 year Balsamic, Prosciutto, and Arugula
The perfect blend of flavors with the sweet figs, the tangy balsamic, the slightly salty prosciutto and the peppery arugula

...and the shining start of the evening!  A beautiful and delicious paella!

Paella - clams, shrimp, chicken, mussels, calamari, sweet peas, chorizo, saffron rice

Of course we saved room for dessert and sampled two of Gastro Bar's famous desserts!

Left: the Lava Cake with Vanilla Ice Cream
Right: New York Style Cheesecake with a medley of fresh berries

Our thanks to our wonderful hosts in the Lopez brothers (in blue) and the amazing Executive Chef Gomez, (in red) and Sous Chef Reyes in white)!

Left to Right
Owner Mario Lopez, Sous Chef Fernando Reyes, Executive Chef Fernando Gomez, Owner Alejandro Lopez

You simply must take the trip to Stamford CT and enjoy this beautiful new addition to the downtown area! You'll certainly be glad you did!

Gastro Bar

78 West Park Pl.

Stamford, CT ‎06901

Phone: 203-817-0392

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

Like them on facebook at: https://www.facebook.com/GastroBarStamford

Follow them on Twitter: https://twitter.com/GastroBar1

Follow them on Instagram: http://instagram.com/gastrobarstamford#

 

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

Paella with Roger and Family

Today was Paella Day with Roger and Carol!  

Several times a year, usually when when he has family visiting, my friend Roger makes Paella.  If you're not familiar with this delicious offering, it is a hearty Spanish dish consisting primarily of rice, vegetables, and protein.  There are many variations of paella, most are regional in nature,  but the three most widely prepared are Valencian paella (Spanish: paella valenciana) made with chicken, pork, or rabbit; seafood paella (Spanish: paella de marisco); and mixed paella (Spanish: paella mixta) made with some combination of the two. 

Roger, who is of Spanish descent, traditionally prepares "mixed" paella and over the years he has adapted the recipe first taught to him by his grandfather and step-grandfather.   He has other family members that make paella  and each adjusts the "family" recipe to their own personal likes and dislikes.  In fact, Roger's cousin who was also there, explained that his son, (also there) is now the next generation to prepare their family's paella recipe.  Folks, this is a dish that is 'made with love' for 'those you love'. I was honored to be invited to Roger and Carol's and partake in this family style dish with along with other friends, family, and loved ones.  Roger was also kind enough to let me document the preparation of the dish.

Roger has a beautiful paella pan and a Garcima gas burner with stand to prepare the paella outdoors. 

 He starts by oiling the paella pan with virgin olive oil checking that the stand sits level.  He begins to heat the pan and then adds his first few pieces of chicken legs and thighs to begin seasoning the pan and preparing it for the rest of the ingredients to come.

As soon as the chicken pieces brown he adds cubed pieces of chicken and pork.

After the chicken and pork brown, add chunks of fresh tomato and coarsely chopped garlic, and continuously de-glaze the pan.

Roger then adds some of his secret brew, which consists of chicken and pork bullion, saffron, pepper and other spices, boiled with water well ahead of time.  He cautions against using salt, as the bullion has a high sodium content.

Now we start building some vegetables and rice.  Roger adds the green beans.

then the rice. (Roger uses white and says the Spanish style rice can get too starchy.

Then he adds lima beans, peas and flat green beans.

A little more secret brew.

Add some roasted artichokes

and some mini meatballs

Now it's time to build more flavor with the seafood additions: 

clams, mussels, and shrimp.

Finally, the last ingredient, some sweet red peppers.

Cover with foil and let steam for the final few minutes.

Oh...the wait... 

...and the aroma was heavenly!

Voila!  The finished dish - a beautiful paella!

Roger served Sangria along with some salad, 

and peasant bread with sweet creamy butter with our meal.

My plate runneth over!

 

Afterwards we all toasted Roger for a delicious meal with some 

Carlos I Solera Gran Reserva Brandy

And then we stuffed ourselves senseless with some decadent desserts!

 Say hi to Roger's mom Fran, 

enjoying some delicious fresh strawberries and pound cake.

We had such a nice afternoon spent with good friends and great company.  

Thank you Roger and Carol!

If you are interested in making paella there are lots of recipes on the internet, 

use Google searchword "Paella Recipe" 

And the secret to a good paella is a good paella pan.  

You can find pans on the 'net as well for as little as $35.00 and as much as $300.00 depending on the size, weight, and materials.  

Here's a sample of a mid-range pan by Wayfair 

but if you look at their website you can find more  in many styles and price ranges.

Do you have any family dishes that have been passed down "generation to generation"?

Don't you just love family traditions?

I know I do!
Here's a a little sunflower from Carol's garden to leave with you.

And some more pictures of the day with Roger and Carol:
click here: Link to Pictures

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