So, a few days ago, I got an email from Nikki at EOS in Stamford – asking me to come in for a taste of the new additions to their menu. She promised that it will be an exciting culinary experience with fresh flavors and unique dishes. Well! I would be an idiot to refuse, wouldn’t I? :-)
It was funny to arrive and realize that, aside from the usual dining crowd, there were some other fellow food bloggers there as well and that we all happened to be seated in a row of tables for two - all along the same wall (the bloggers’ row as we coined it). Hee! Hee!
And then the food started to come out.
Man! It is hard to take pictures of the food, make notes about the food, chat about food with fellow bloggers, remember to sip some wine, ask the hostess questions about dishes she was bringing out and of course to taste the food! But I want you all to know I did it all …. And I did it for you, my wonderful readers!
As you know, I love EOS. I love their wonderfully authentic yet artfully updated menu offerings. Today we tasted eight different dishes that are being added to the menu. In each of those dishes beautiful Greek flavors are incorporated to make every bite feel familiar yet surprisingly unique. The Veggie Moussaka, for instance, where lentils substituted the lamb but the rest of the ingredients stayed true to how I know it. Here, the creamy béchamel sauce, the eggplant, the zucchini….they all got together, like one big happy family, to create a delicious and hearty dish. Or the Feta Saganaki, with its irresistible top crunch made of sesame and poppy seeds, along with a delectable drizzle of honey that proudly coated the top of feta cheese. I was amazed at how it transformed the feta that I know and love to feta that I simply cannot resist.
EOS Sliders are Da Bomb! A must try on the menu and a favorite of all the bloggers I talked to. The lamb meat was so moist – a rare occurrence in most restaurants. The sauce was made with roasted red peppers and Greek yogurt. Oh! and for the perfect topping, it had caramelized onions. Meaty and delicately spicy from the lamb, smoky from the bell peppers, creamy from the yogurt, sweet from the onions. Shall I go on?
Mydia, P.E.I mussels steamed in white wine, ouzo, butter, garlic and fresh herbs made me want to keep going back to taste some more and figure out how that deliciously unusual broth was made. The mussels were done perfectly too – not overcooked, not undercooked….but just right.
Yet another winner on the new menu is the Papia. Char-grilled duck served with black cherry and red wine reduction and a side of pine nut rice. Where do I begin? The duck was so moist and tender. A feat in itself, as you may know from experience. The cherry and wine sauce had the perfect marriage of tart and sweet to complement the duck meat. And the earthiness of the rice with pine nuts just created the most appropriate base for this whole dish allowing all the flavors to come together and really shine.
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