Night at the Oscars: Doctor Zhivago and Chicken Kiev

Tonight’s salute to our favorite movies to celebrate Academy Awards season features the 1965 winner for Best Picture, Doctor Zhivago. Relive the romance of this classic film tonight by dining on our featured special: Chicken Kiev, stuffed with Brie cheese and basil with potato gnocchi toppped with a creamy vodka-tomato sauce and sautéed spinach. We’ll be featuring this special for the rest of the week (we had originally planned to salute three films per week, but we’re going to feature two per week instead to give everyone a few more days’ opportunity to experience each dish).

We’re also featuring some other wonderful specials to warm your heart this time of year. If you haven’t yet tried our Green Pasta — penne pasta with pesto, asparagus, haricots verts, pea pods and scallions — it’ll provide a welcome spot of color in your cold gray winter. You can add shrimp, filet of Bay of Fundy salmon or chicken breast to this dish as well.

Looking for something completely new? How about our Italian Meatloaf — a combination of veal, sausage, ground beef and pork topped with marinara sauce, served with mashed potatoes and steamed green beans? That’s real wintertime comfort food. Or maybe you’d rather take a mini-vacation in the tropics with Sautéed Wild Caught Caribbean Lane Red Snapper served with a red-pepper aioli, black bean, corn and mango salsa and some bacon corn fritters on the side.

If the bacon corn fritters alone sound wonderful to you, you can get a small plate of them for $5 at the bar during our Happy Hour — along with many other delightful mini-dishes, from sliders to crab cakes, and a nice $5 glass of wine to join them.

Don’t forget, this Saturday is our Fourth Anniversary Party, and we’re going to have even more special things planned, plus a complimentary glass of champagne and a slice of cake for everyone who helps us celebrate!

This time of year, it’s easy to allow cabin fever to get the best of you — but Bistro 185 is your cure. Come on in and say hello. You’ll find we’re just what the doctor ordered!

A great combination of creamy and spicy

That’s my Tenant verdict on the Julia Project dish of the day. The scallops are seared just right, with a little touch of golden brown — tender and soft. The risotto and the green sauce blended into it manage together to combine gentle creaminess and spiciness. You can really taste the earthy mushrooms, and the tang of the tomatillos and jalapeños lingers on your tongue a little, but is softened by the rest of the flavors. They changed things up a bit on us! Rather than topping it with a tomato salsa, Chef Todd and crew went with a grilled corn salsa instead, which turned out to be just right; it adds a little crunch and sweetness to what is in every other way a pretty soft and smooth-textured dish. Another bonus was a little spoonful of that salmon caviar they were talking about the other day. This has a saltier, fishier flavor and is a good contrast to the more subtle flavor of the scallops.

This is definitely a dish I would recommend to seafood and scallop lovers, especially if you’ve eaten lots of scallops-in-a-creamy-buttery-sauce dishes (often with cheese) and would like to try something a little different.