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Health & Fitness

The Hip and Trendy Veteran on the Block

Bistro 7 in Wilton opened its doors for business about a year ago.  The new kid on the block was already making waves from day one.  Since then, it has stayed true to it’s farm-to-table motto.  With a seasonal menu, you are sure to enjoy the freshest flavors of locally-sourced nature’s bounty.

Breno, the delightful owner of Bistro, and his lovely wife Jeanette, along with their super-friendly staff have created an atmosphere of warmth and welcome.  The bistro is lively, its bar a hotspot and the food dynamite!

The driving force, of course, is what is in season - paired with a keen observation of diners’ likes and dislikes.  You see, Breno is always listening to what his diners want and always tailoring the menu towards perfection. I think its a key factor in Bistro 7’s continued success.  A man of high standards, Breno pushes his chef and the kitchen to create dishes with tons of flavor.  His goal: to make a lasting impression with every bite.

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Breno invited area bloggers to come by last night and try out some new additions to the menu.  A seven course meal was designed to showcase what is new and hot at Bistro 7.  Each course was paired beautifully with carefully chosen wines from the bistro’s extensive wine list.

We started off with a Tapas Spread.  A trio of eggplant caponata, roasted red pepper hummus and spinach artichoke spreads served on endive leaves.  It was a great way to stir up our taste buds and crave more. The smokiness of the roasted peppers was addictive.  The marriage of flavors in eggplant caponata was perfect.  My only suggestion would be that the artichoke and spinach spread could use a dash of lemon to really bring out its flavor.  

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The second course was a total zinger!  It made me sit up and go “whoa!  what was that?!”  It is the lump crab cakes served with jicama slaw.  I absolutely LOVED this dish.  This isn’t any ordinary, bland crab cake dish - as crab cake dishes often tend to be.  This one was super crunchy on outside and really moist inside with the perfect balance of seasoning.  The jicama slaw was amazing and very unusual.  Tangy and spicy, dusted with celery seeds and spiced with cayenne it packed a serious punch of flavor to compliment the crab cake. 

The third course was a mini turkey burger with tomato, avacado and basil mayo.  It was awesome. Very flavorful.  I am not much of a turkey fan.  I usually consume turkey one day of the year - because I have to.  However, I loved how this rather bland and somewhat blah protein was transformed to a very flavorful bite in this burger.  Give it a try and see for yourself.

Fourth course was perfection on a plate.  Hangar steak salad.  The steak was perfectly cooked.  Warm from coming off the grill, positioned over a bed of greens, topped with grilled nectarines, super-soft goat cheese and drizzled with peach balsamic reduction.  I would so order this salad over and over again.  Since we were being served tasting menu sized portions - my only regret was that there was not enough goat cheese on my plate.  It’s gentle tang was so perfect for the rich flavors of the hangar steak and balsamic reduction.  Great choice of components on this plate!

Market cauliflower steaks was the next entree we tasted.  I love this new trend that is popping up all across America - treating vegetables as the main star of a dish - putting it in the place of protein.  This cauliflower dish is wholesome, super flavorful and deeply satisfying.  The cauliflower was cooked beautifully, with the perfect caramelization on top for optimal flavor.  It sat on a bed of chick peas and braised fennel served with a generous portion of sriracha spiced marinara on the side.  Vegetarians rejoice!

Final savory course was a bacon wrapped meatloaf served with mashed potatoes, housemade BBQ sauce and, get this, passion fruit infused onions!  Delish!!!

Breno understands that even the best of food bloggers cannot consume too much food by this point.  So the seventh and final course was a perfectly portioned dessert of Chambord fruits and tofu brulee.  Not too sweet, not too filling, it had the a great balance of textures from various types of fruits.  It satisfied my craving for a sweet bite at the end of the meal without making me feel overwhelmed.  

Nicely done, Bistro 7!  Nicely done!!!

Bistro 7, Wilton | http://bistro7wilton.com

For more articles by Fairfield County Foodie visit, http://fairfieldcountyfoodie.me

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