Recently, Central Bistro hired Executive Chef Chris Mayo and launched a brand new menu. The previous menu focused on French and Italian dishes while this new menu has a modern American theme and has dishes inspired from all over the world. Items like farm fresh salads, oven baked fish and premiere steaks await.
We went for dinner and the restaurant gave off its usual inviting vibe. The bar sits just off the entrance and the buzz of bar patrons gives a lively feel. The spacious dining room is dimly lit and you never feel too close to other diners. We were excited to look over Chef Mayo’s new menu and quickly found eye catching options. The Homemade Burrata got our mouths watering and our friendly waiter assured us it was an excellent choice. The presentation was beautiful, the sphered Mozzarella sat atop a bed of fried Brussel sprouts with a bit if fresh apple and finished with Calabrian chili marmalade and rosemary breadcrumbs. This starter was a little piece of heaven! The cheese was so milky and creamy while the Brussels sprouts were crisp and salty. The julienned apples gave a hint of tartness as the Calabrian chili marmalade spiced up the dish. All of these flavors and textures fused together made a delightful starter.
Next was a new spin on a Central Bistro staple, Drunk Bread. The previous Drunk Bread was day old crusty bread with Swiss fondue and white wine. Now, prosciutto, apples, hazelnut and honey have been added making this an irresistible item on the menu. I could smell the bread arriving at the table as it sizzled in a skillet. The tangy baked cheese smoothers the bread as the salty prosciutto, crisp apples and rich hazelnut are so decedent it is hard to stop yourself from devouring this dangerously good small plate. Resisting eating the entre dish, we agreed my dining partner would get the rest boxed up and throw some sunny side eggs on top of the Drunk Bread in the morning for sinfully good breakfast.
For an entree I went a little untraditional and got the wood fired mussels. Arriving in a cauldron (just the way I prefer) the mussels were steamed open to perfection as they bathed in a white wine and herb broth. White beans were a pleasant addition as they were mild enough not to change the flavor of the broth but gave a bit of heartiness where you could ladle it up like a soup with the runaway mussels. Crusty bread accompanied the dish and balanced the rich seafood. I sufficiently enjoyed my entree as I lapped, dipped and sipped this pot of warm goodness.
After this scrumptious meal, I can’t wait to go back and try MORE of the creative new menu at Central Bistro!
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