Washington Prime Opens in Sono: Bustling Bar & Creative Food

Jeff "jfood" Schlesinger August 17, 2014

Washington Prime recently opened at the entrance to the SONO “Ironworks” on the corner of Washington and North Water Streets and is already garnering positive feedback and enormous crowds each night. CTbites offered a sneak peek a couple of weeks ago and recently re-visited this high energy and bustling establishment on two separate occasions to sample the food.

Self-described as an Eating + Drinking Well, Washington Prime reflects the collective vision of locals and co-owners Rob Moss and Marco Siguenza. Moss, a native of New Canaan, is no stranger to opening high energy restaurants in Fairfield County, overseeing many over the last ten years. Siguenza is the epitome of the American dream, starting as a busboy at Match Restaurant and now 16 years later one of the owners of Washington Prime, a neighboring restaurant. The kitchen is overseen by Executive Chef Jared Falco, classically trained at the French Culinary Institute. Before moving to Fairfield County, Chef Falco honed his culinary skills at Daniel and WD-50 in NYC. The trio are now working closely to present a vibrant bar scene with delicious interpretations of tradition cuisine.

The menu is divided into several sections. From “Soups / Salads” we sampled the “BEETS,” the “GRILLED CAESAR,” the “N.E. CHOWDER” and the “PRIME WEDGE.”

The N.E. CLAM CHOWDER was my favorite. The creamy base was smoky and filled with Little Neck Clams. Included in the presentation were sweet corn and small diced potatoes. The rich bisque was fully focused on melding the brininess of the clams with the smokiness of the soup. This was a great combination.

The PRIME WEDGE included gem lettuce, which was fresh, clean, and the canvas for the remaining ingredients. The mild Hudson Valley blue cheese was creamy and the house-made bacon bits added saltiness and crispiness. Complementing these items were the tomatoes, which contributed both sweet and sour notes, and the chili flakes that delivered a surprise, sometimes too much kick to several bites.

The GRILLED CAESAR was layered with charred Romaine, topped with shaved Landaff cheese, a poached egg, finished with black garlic Caesar dressing and a sprinkling of celery powder. Slicing the poached eggs released all of its creaminess, and created a great balance with the charred lettuce. The cheese was delicious, but it completely overwhelmed the other components.

The BEETS were marinated and pickled, and mixed into arugula, chicken fried goat cheese, and topped with a blood orange vinaigrette. The beets were very tart and when combined with the blood orange vinaigrette increased this sour component, which overpowered the other ingredients.

We ordered a sampling of choices from the “SMALL PLATES” section including the “DEVILED EGGS,” the “OCTOPUS” and the “POUTINE.”

The OCTOPUS was my favorite of the Small Plates. It was slowly braised for several hours and then grilled. Joining the octopus tentacles were duck fat roasted potatoes, sliced pickled onions, and halved cherry peppers. The octopus was incredibly tender. Chef Falco elevated the spiciness of the dish with the inclusion of a pepper emulsion and the seasoned potatoes, which were soft and enjoyable. The onions added a touch of acidity, and guests have the option of increasing the spice level with the cherry peppers.

The POUTINE was served in an elongated bowl, beginning with crispy French fries, topped with the oxtail ragu, and finished with scallions and foie gras powder. The ragu was delicious, slowly braised and delivered a medium depth of flavor. The fries were crispy on the exterior and soft on the inside, and balanced the texture of the braised oxtail. The foie gras powder elevated the depth of flavor for the ragu, creating a wonderful combination. The scallions added a little more crunch and just a touch of pungency to this dish.

The DEVILED EGGS started with slowly poached eggs, which were halved and filled with the yolks combined with Sambal, garlic, chili flakes and speck. Nestled atop the yolk was a mini-meatball, then topped with a smattering of sliced pickled onions and foie gras powder. The texture of the egg white was soft and the slightly spiced yolk mixture was very good. The foie gras powder brought an earthy quality, and the bacon bits and the chili flakes contributed the saltiness and spiciness.

We also sampled three of the “LARGE PLATES” including the “18 OZ RIBEYE” the “LOCAL BASS” and the “PRIME BURGER.”

The 18 OZ RIBEYE was incredible. A Prime 18-ounce portion of Ribeye was simply seasoned with salt and pepper and cooked under a 900-degree broiler. The result was a perfectly seared, crusted exterior, while the interior was brought to the requested medium-rare. The first bite was mouthwatering in both flavor and texture. The steak was full of deep, rich, beefiness, it was melt in your mouth tender and delivered juiciness that made me smile with each bite. A wonderful buttery texture accompanied each tasty morsel.

The PRIME BURGER started with a 3-cut blend ground beef from Saugatuck Craft Butchery, combined with a little dry-aged porterhouse. Chef Falco topped the patty with melted two-year old Vermont Cheddar cheese, a slice of mildly pickled Lucky Real Tomatoes, and shredded smoked lettuce. The burger sits atop an Umami Bomb sauce and encased in a Wave Hill brioche bun; served with a large helping of French fries. The addition of the aged porterhouse to the blend created a slightly deeper flavor. The smoked lettuce was an interesting twist, beautifully complementing the smokiness of the meat, and the cheese added a little creaminess. The Umami Bomb Sauce (a mixture of soy, fish sauce and mushroom stems) was a new element and introduced earthy notes to this burger. It was fantastic and a competitor for CTbites’ “Best of…” list.

For a milder option, the LOCAL BASS was a pleasant combination of mild Mediterranean flavors. A large filet was served alongside a salad comprised of pear, celery, tomatoes and cucumbers. A swath of Tzatziki sauce finished the presentation. The filet was cooked superbly with the crispy skin offsetting the firm, yet succulent interior. I would have preferred a little more salt on the skin. The diced fruit and vegetable salad delivered a bright and light complement; the richness of the Tzatziki offered both a creaminess, plus the dill was a wonderful supplement to the overall experience.

Service could stand a little improvement. Our server was a little aggressive on upselling, somewhat inattentive and could use a deeper knowledge of the menu.

Overall, Washington Prime is the latest addition to the culinary landscape in SONO offering some creative cuisine.

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