The Tenant is back, with the specific purpose of giving faithful Bistro 185 fans (and even new friends) a handy excuse for treating yourself to a meal at the Bistro soon. Because I’ve done that recently, and not just for the Vegan Thanksgiving Wine Dinner. I thought I’d share a few of those experiences here.
Last week, I tried the Veal Meatloaf with Shiitake Mushroom Bread Pudding. This was not your plain old mom’s meatloaf! It was tender, delicious and full or rich flavor, and cut quite thick as well. As for the bread pudding, it was an amazing savory reworking of traditional sweet bread pudding…when you think about it, an excellent alternative and analog to the traditional stuffing so often served with turkey and chicken dishes. Chef Ruth revealed to me that the secret to its flavorfulness is setting the pan for the bread pudding right below the meatloaf in the oven so the meat drippings fall right onto the pudding. Now that’s rich!
On another night, it was the Coconut Curry Chicken with Cashews. This was a pot of incredible goodness Asian style–a rich, spicy sauce filled with chunks of chicken, sweet potatoes, chickpeas and, of course, plenty of cashews and topped with snowy white coconut flakes.
These dishes are pretty typical of what Chef Ruth and company have been cooking up in the kitchen lately. If they don’t turn you on, how about Chicken in the Pot with Matzoh Balls, or Veal Osso Bucco with Herbed Polenta? And last time I looked, some of the classic favorites were still on the specials list, from Boeuf Bourguignon to Lobster Ravioli to Four Cheese Macaroni & Cheese to that incredible stuffed double cut pork chop. You know that after you’ve had your fill of Thanksgiving food, you’re going to want something different…maybe even before Thanksgiving…so why not stop by? (For the record, the Bistro will be closed Thanksgiving Day, but open and ready for business again Friday!)
If the dinner entrees alone aren’t enough to lure you in, I’ve got another piece of news to get you in the door…regarding the desserts. Lately one of the standouts has been Red Velvet Macadamia Lollipops, delicious single-serving balls of chocolate red velvet cake with macadamia nuts, drenched in a chocolate or white chocolate ganache, on a stick. They’re served with raspberry coulis for dipping. Need I say “heavenly”? If your entree is so filling you can’t eat another bite, take a few of these babies home. They freeze well. Although they won’t stay in your freezer long, I guarantee.
And then there’s the new form of decadence Ruth just came up with, pictured here. I call it Bacon Chocolate Parfait. She calls it “S’mores on Steroids.” It’s rich, thick Mexican chocolate cream, kind of like a mousse, served in a goblet atop graham-cracker crumbs, topped with miniature marshmallows, and speared with a long, crispy slice of chocolate ganache-dipped bacon. Yes, bacon. All with a little kick of cayenne pepper added. I really don’t know how to tell you how delicious this one is. There’s really only one way to know.
In short…if it’s been a while since you’ve been to the Bistro, you need to come back. Hey, even if it hasn’t been all that long, come back! You’ll be glad you did!