Washington Prime: Eating + Drinking Well in South Norwalk CT

Social Media Sampling Event

Yay! The cowboy and I took the trek up the I-95 South corridor to visit Washington Prime in South Norwalk CT

I honestly don't know what took us so long - this place is fantastic!

Washington Prime is the ideal location to eat, drink, and enjoy.  So, it's no surprise that their tag line is:

"Eating and Drinking Well"

The food is fantastic, with a focus on great cuts of beef,  fresh seafood, innovative salads and sides, and a collection of small plate and large plate offerings that will absolutely knock your socks off.

And a pretty extensive specialty cocktail menu to boot!

This place is amazing in so many ways! The location is perfect, easily accessible from I-95, with affordable parking in a pay to park lot directly across the street. And inside the restaurant there's plenty of comfortable seating.

In addition there's plenty of outdoor seating with a lounge area that is perfect for chillaxin' with friends.

Here's some of the fabulous food and drink we sampled on our visit.

Cocktails

The beverage menu reflects a modern cocktail culture, with craft beer offerings, and a versatile wine list. Well, of course we started with some fun cocktails from their specialty cocktail menu. Items available include the Pippi Longstocking, the Hot and Dirty Martini, and so much more...

Yup - The Moscow Mule in the Copper Mug is Mine!
So frosty good  - with a great addition of ginger to give a little heat and pump the flavors up a notch

The dining menus features classic New England seafood dishes, including some pretty bold comfort foods, small plates with huge flavor, hearty salads, amazing prime steaks, raw bar, and robust side dishes that have a southern twang to them and thus set the tone for Washington Prime’s adventurous menu. And the menu is almost all gluten free!

Starters 

The Seafood Tower. An array of fresh seafood, clams, and oyster.

Colossal shrimp, local oysters, jumbo lump crab meat, little necks,
Maine lobster served with spicy mustard, cocktail sauce, and classic mignonette.

Pork Belly Bites. Tender and delicious!

Pork Belly Bites with foie gras powder dusting

Small Plates

Lobster Bisque. Chef Jared's preparation is spot on. A rich creamy bisque packed with flavor.

Lobster Bisque with parsley creme fraische

Deviled Eggs. A great play on mom's classic, with a bit of heat and tartness.

smooth and creamy yolk, prime meatball, pickled onions, foie gras powder 

Burrata. A mix of flavor textures accented with a salted pretzel bread.

creamy slaw, sambal aioli, sesame, pretzel bread
(Note: The pretzel bread by Wave Hill Breads is a delightful surprise)

Poutine. An updated fries and gravy.

Fries with oxtail ragu, cheese curds, green onions

Knuckle and Claw. Salty, crunchy, deliciousness.

Chunk lobster claw, blue corn grits, lobster sauce, tobiko

Octopus, a plateful of artful flavor combinations.

Octopus with pickled peppers, duck fat marble potato, pepper emulsion

Wings, a classic with an unusual twist.

Fried chicken wings, kimchi sauce, scallions, soy, chili 

Salads

The Prime Wedge. With bacon. And more bacon. And OH SO GOOD!

Gem iceberg, wedge pickled heirloom tomatoes, bacon, Ewes blue cheese, chili, house ranch dressing

Chop Chop Salad. An explosion of flavor on a plate!

Iceberg & romaine lettuce, bell peppers, onion, carrot, provolone, salami, red wine vinaigrette

Land and Sea

USDA Prime Steaks
All of Washington Prime steaks are USDA Prime Certified. They are sourced by Pat LaFrieda Meats in NYC from Creekstone Farms in Arkansas City, Kansas. They are cooked in a 900 degree specialized infrared broiler and can be charred to preference


8 oz Filet. Peppery, crusty, goodness. Melt in your mouth good.

18 oz Ribeye. With an amazing rub that enhanced every bite.

32 oz Porterhouse (dry aged 28 days). All I can say is that I'm still craving more. I could eat this all day - every day.

Grouper. Don't let the amount of sauce fool you, it was actually a nice light addition.

Grouper, served with carolina gold rice, tomato, asparagus, carrot butter sauce

Scallops. Succulent, sweet, and the grits were delicious!

Scallops with middlins (rice grits), corn relish, nicoise olives, hunters sauce

Dessert

We sampled a trio of desserts, the ice cream chocolate chip sandwich with fruit loop dipping sauce, the Chocolate Bomb, and the Key Lime Pie

L top to -R bottom
Ice Cream Chocolate Chip Cookie Sandwich with Fruit Loop Dipping Sauce
Chocolate Bomb - filled with ice cream and caramel goodness
Key Lime Pie

Throughout the night Chef Jared Falco and Managing Owner Marcos Siguenza were available to welcome us, answer questions on preparation, cooking techniques, and spices and ingredients.

The Executive Team at Washington Prime
(L) Marcos Siguenza - (R) Jared Falco

More on the Executive Team from the MaxPR Press Release:.

Rob Moss (not pictured above) Originally set on a course in the business and finance field out of college, but found himself interjected into the restaurant scene.  Rob’s business savvy and enthusiasm for the restaurant biz got him noticed by the developers of the cb5 Restaurant group and he soon took on the General Manager role of Lolita Cocina & Tequila Bar in Greenwich, CT in 2009. He soon beccame Vice President of Operations for the company, creating many well known 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: Ecuadorian born, but  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. Marco creates 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 chef was already pulling his weight behind a busy kitchen line, working 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. 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. 

I can't say enough great things about Washington Prime. My favorites from the tasting menu were the deviled eggs, the scallops, the poutine, the chicken wings, the seafood tower, all the cuts of beef (Filet, Ribeye, Porterhouse), and the amazing salads which are practically a meal in themselves (Prime Iceburg Wedge, and Chop Chop Salad).  Okay. Everything. We loved everything!

And I know the cowboy is vigorously nodding his head in agreement reading over my shoulder as I write.

Take the ride to South Norwalk CT and visit Washington Prime - Eating + Drinking Well soon!

Operating Hours (kitchen hours available HERE)
Mon & Tues: 4pm to 1am
Wed & Thu: 11:30am to 1am
Fri & Sat: 11:30am to 2am
Sun: 11:30am to 1am

Washington Prime, Eating + Drinking Well

141 Washington Street

South Norwalk, CT 06854

TEL: (203) 857-1314

On the Web: www.washingtonprimect.com

Like them on Facebook: https://www.facebook.com/washingtonprimect

*****

Disclaimer: We were invited to this promotional  sampling by members of  Washington Prime's Management and Marketing Team, however, the views and opinions expressed herein are our 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