The Schoolhouse at Cannondale: Mushroom Truffle Soup Chef LaBant's Mushroom soup with truffle oil achieved maximum sounds of audible appreciation at a recent meal. His French culinary know how is evident in all of his sauces as well as this wonderfully decadent starter.
The Boathouse: Lobster Salad I'm embarrassed to admit how many of Chef Holzwarth's Lobster Salads I have consumed in 2010. A composed salad with the absolute freshest market vegetables, avocado and heirloom shell beans pedestaled on large chunks of succulent lobster meat. It's good stuff.
leFarm: Local Beets & Oregon Lentils, Pecans, Aged Ricotta with La Quercia Ham A celebration of fresh ingredients, tastes and textures, this dish sits in perfect harmony. Earthy, sweet, rich and savory, this is a dish often craved.
Chao Chi: Foie Gras Beignet Now shuttered, this amuse bouche is stamped into my memory from a long meal enjoyed there. The buttery softness of the foie gras paired with a light and doughy shell was finished with a blackberry jam drizzle. Bravo Prasad.
Bereket Turkish Restaurant: Manti This hole in the wall in Bridgeport (soon with a new larger location) serves a Turkish classic "Manti," tiny folded triangles of dough filled with ground meat and onion, floating atop a bed of yoghurt, meat drippings and spices. As close to Istanbul as it gets in FC.