New Restaurant Alert: TAO in Brunswick dazzles!

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asian small plates, asian tapas, brunswick restaurant, Cara Stadler, Cara Stadler maine, Cara Stadler tao, Fried Goat Cheese, Grandma Tang's Roast Pork Buns, Pan-Fried Cauliflower, small plates, tao brunswick maine, tao brunswick maine review, tao maine, tao review, Turnip Cakes

Dear TAO: I owe you a long, well written and photographed review. But alas I arrived at your restaurant tonight unprepared. Instead I arrived hungry and tired from campaigning. The experience I had at your establishment was so phenomenal that I felt compelled to run back to my apartment and publicly profess my newfound love for you.

I live right around the corner from TAO and have been meaning to stop in since it opened earlier this summer. Tonight Benjamin and I were thrilled to find out that they are open past 9 pm (a rarity in this town) and finally headed over to Pleasant Street to check them out.  We were the last diners for the evening and had the place to ourselves.

The restaurant is expertly decorated and arranged. It is great to know that someone has put so much love and care into the building. I was a big fan of the former Tearoom and Provisions and was sad when both establishments closed. TAO has done a great job of refurbishing the building. The vibe is up-class and hip but inviting and warm all at the same time. My only complaint is that the air-conditiong vents on the floor can freeze your legs. But our excellent server Emma quickly covered the vents and saved the day.

Chef Cara Stadler

Chef Cara Stadler has an impressive resume and has trained all over the globe. With TAO she is focusing on a small plates menu with the goal of creating “the perfect bite.” On TAO’s website they describe her inspiration:

At the same time as she was learning from these modern masters, Cara began noticing what has become her core guiding concept – what she calls, “the perfect bite.” Specifically, she became fascinated with how, in a single bite, flavors harmonize in a sequence of moments, supported by the cadence of texture.

The menu features a wide variety of these “perfect bites” and the intent is that each plate is to share with each person ordering around 3 – 4 plates. Benjamin and I ordered 6 plates to share.

I had done a little preliminary food stalking and had noticed that they served “Roasted Pork Buns.” Pork Buns are one of my guilty pleasure foods and I haven’t had many good ones outside of Boston. So naturally I was dying to know how TAO’s Pork Buns measured up. We ordered Grandma Tang’s Roast Pork Buns, the Fried Goat Cheese, the Steamed Shao Mai,   the Pan-Fried Dumplings, the Wok-Fried Cauliflower, and the Turnip Cakes. We also ordered a Sangria to share.

The good news: The Pork Buns lived up to all my hopes and dreams. The bad news: The purveyor of these heavenly treats is within easy walking distance of my apartment. We were informed that they had run out of the aesthetically pleasing buns but offered us the “ugly” buns instead for half off. The Pork Buns were delightfully pillowy, light and steamed to perfection with luscious roast pork bursting from the inside (despite their appearance). I will be returning soon to have this delectable treat again and again.

Other stand out items in our meal were the Pan-Fried Cauliflower that was bursting with flavor. Benjamin was particularly fond of the maple cured bacon that accompanied the cauliflower. The Turnip Cakes were fantastic and unique with a great texture. We are always suckers for dumplings and Benjamin and I fought over who got to eat the last Pan-Fried Dumpling (I lost). All of the accompanying sauces with the dishes were delectable.

My only complaint was the Sangria. While it wasn’t bad it did not live up to the rest of our meal. The drink was lacking in flavor and frankly just didn’t thrill my tastebuds. It left me wanting something else to pair with our meal. Next time I will have to check out their tantalizing wine list. I think a white might be a better bet next time.

Benjamin and I were already in love with TAO after the first plate but to top everything off Emma returned towards the end of the meal with an order of Black Sea Bass compliments of the kitchen. This was the perfect end to the meal. I am a complete and utter seafood addict and this sea bass was phenomenal. Tonight I was glad that Benjamin isn’t crazy about fish as I hogged this tasty dish. The bass was served with fairy eggplant, a broth of red curry and kaffir lime. The fish skin was perfectly crispy and balanced the sweetness of the rest of the fish. The eggplant meshed expertly with the other flavors and a splash of red pepper brought it all together. When I reached the end there was a leftover pool of broth that I desperately wanted to slurp down by drinking straight out of the bowl. But alas social conventions told me to not embarrass my boyfriend by licking all of the plates…

So with a very full and satisfied stomach I implore you all to go check out TAO Restaurant. They are breath of fresh air in the Brunswick dining scene. I am excited to have Chef Stadler and her tantalizing creations right around the corner and look forward to seeing what she cooks up next.

TAO Restaurant, 22 Pleasant Street, Brunswick, ME.

For more info on TAO Restaurant please check out their website: http://tao-maine.com/

Review: 2011 Cold River Bartenders Bash

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2011 Cold River Bartenders Bash, Carly Lowell, Clementine Restaurant, Dorothy Baxley, Eddie Costales, Gritty's, Havana South, Hugo's, Leah Chamberlain, Old Port Sea Grill, Roxanne Dragon

The 2011 Cold River Bartenders Bash turned out to be one hell of a night. The event, organized by Maine distilleries, to showcase their Cold River Vodka, Cold River Blueberry Vodka and Cold River Gin, was a huge success. On February 28^th over 500 people crammed into Portland’s Ocean Gateway to vote on the best cocktail from 20 local bartenders. For over three hours people sampled the twenty cocktails, paired with light hors d’oeuvres from local restaurants.

Carly Lowell and Dana Robicheaw of Clementine Restaurant

I was there to cheer on Carly Lowell, from Clementine Restaurant, and her “Cold River Shimmer” Cocktail. Carly had some intense competition on her hands. There were only two cocktails that I would not drink ever again. The other 18 cocktails were delectable and some of the best I have ever had. My top three from the event were Roxanne Dragon of Hugo’s and her “Gin Ginger Fizz”, Leah Chamberlain of Old Port Sea Grill and her “Cucumber Martini” and of course Carly and her “Cold River Shimmer”. I would be content drinking those three cocktails for a long time!

Dorothy Baxley of Gritty's

Also worth mentioning were Dorothy Baxley from Gritty’s and Eddie Costales of Havana South. Both Dorothy and Eddie created drinks that were out of my comfort zone and challenged my perception of what a cocktail should be.

Dorothy created the tastiest desert drink called “The Needham Martini”. I am not a fan of overly sweet or creamy drinks, especially if they are labeled martinis. A true martini to me is a wondrous mix of top quality gin and sprinkling of French vermouth, but enough with the snobbery. “The Needham Martini” was delectable creation that lived up to its namesake the “Needham” a potato candy dipped in chocolate.

Eddie created “The Scorned Woman” a spicy drink that fit its name. The cocktail is a combination of habañero, jalapeño, and serrano chili peppers, and passion fruit purée. The drink tasted like what I imagine the fury and smack of a scorned woman would taste/feel like. A drink that was certainly worth trying but not something I could drink more than once.

The top honors of the night went to Leah Chamberlain and her “Cucumber Martini”. Second place went to Roxanne Dragon and her “Gin Ginger Fizz” and 50 Local’s James Ferguson came in third with his “The Local Greyhound” cocktail. Carly and my beloved “Shimmer” did not place but two of my three favorites made it to the top.

All of the drinks featured were intriguing and memorable. I loved the wide range of bartenders but twenty seemed like a large playing field. Last year there were fifteen bartenders and I think that is a better number.  The drinks are small but even twenty small drinks can get to you quickly! (The rest of my night can attest to that. Ask me about the elevator incident sometime!) My two major complaints were the lack of enough food and the overly loud band. The advertisement for the event bragged about heavy hors d’oeuvres. This statement was far from the truth. The food table was constantly wiped clean. There was simply not enough food for everyone there. With twenty different bartenders it would have been nice to have enough food to balance out the cocktails. The band, while good, was too loud. It was near impossible to hear the bartenders describe their drinks or talk to the person next to you. There were so many people at the event that it was noisy to begin with, the addition of a band made it just too loud.

Despite a few glitches, the 2011 Cold River Bartender’s Bash was a thoroughly enjoyable evening. I’m looking forward to next year’s

Megan Schroeter of East Ender

Drink recipes from my five favorite bartender’s:

“Gin Ginger Fizz” created by Roxanne Dragon from Hugo’s

1½ oz. Cold River Gin, ½ oz. ginger cardamom simple syrup, ½ tsp. ginger juice, ½ oz. fresh lime juice, club soda

Combine ingredients and top with club soda.

“Cucumber Martini” created by Leah Chamberlain from Old Port Sea Grill

1½ oz. Cold River Gin, muddled mint, 1 oz. cucumber simple syrup, splash fresh lime juice, sparkling sake float.

“The Cold River Shimmer” created by Carly Lowell from Clementine Restaurant

2½ oz. Cold River Gin, 1 oz. elderflower syrup, 3 oz. Prosecco

Shake and strain gin & syrup, top with Prosecco, garnish with candied ginger.

“The Needham Martini” created by Dorothy Baxley from Gritty’s

2 oz. Cold River Vodka, 1 oz. coconut cream, 1 squeeze chocolate syrup

Topped with chocolate and coconut shavings. Shaken over ice and strained straight up.

“The Scorned Woman” created by Eddie Costales from Havana South

1½ oz. Cold River Vodka infused with habañero, jalapeño and Serrano chili peppers, 1½ oz. passion fruit puree, ¼ oz. fresh squeezed orange juice, 1 dash Tabasco hot sauce.

Shaken with ice and served straight up, garnished with a Thai chili.

Clementine Restaurant: I dream of Lobster Tortellini!

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Brunswick Maine, Chocolate Mousse, Clementine, Clementine Restaurant, Clementine's Restaurant, Cold River Gin, Lobster Tortellini, Passion, Pork, Salmon in Bric Pastry, Shiver

A friend, knowing my love of food, had heartily recommended Clementine’s to me back in February of 2008.  It took me another two years to venture through Clementine’s doors. And, oh, how I wish I had listened earlier to her advice about this restaurant.  Located at 44 Maine Street in Brunswick, Maine, Clementine’s is an intimate dining location in an area with several other culinary stars. Clementine’s stands out from the rest of the pack with its creative and excellent cuisine, decadent drinks and attentive and friendly service. I can say, without hesitation, that Clementine’s is possibly the finest dining in Brunswick.  I now go there as often as my wallet will let me!

On a recent cold winter evening, I returned there with some friends. The lovely hostess greeted us at the door, took our coats and led us to our table  The restaurant is cozy without feeling crowded. With a party of four the space felt perfect.

Clementine offers a spectacular three course prix-fixe special for $25. The prix-fixe menu includes most of the regular menu items at a reduced portion size. While they say that they are reduced portions, I have never left Clementine’s hungry and find the servings to be the perfect size.

Shiver

I highly recommend trying some of Clementine’s cocktails. Their mixed drinks are some of the best I have had in the area. (In fact their bartender, Carly Lowell, is a finalist at the 2011 Cold River Bartenders Bash.) You cannot go wrong with any of their drinks but I recommend Carly’s creation called the Shimmer.

The Passion

This drink is made with Cold River Gin, Prosecco and Elderflower Syrup. The Shimmer is addictive with a clear, bright tone and sweet after taste. The rest of my table tried the Passion, the Sidecar and the Margarita. The Margarita was described as one the best my companion had tasted. I was unable to try the Passion as it disappeared quickly leaving me to believe that it must have been good!

To start my table had the Pan Roasted Mussels, Lobster Tortellini, and Caesar Salad. The mussels were in a Meyer lemon, garlic, shallot, oregano and white wine sauce  which brought out the richness of the mussels. It was so scrumptious that we all made sure to mop up every last bit of the sauce with the  Standard Bakery bread. My companion really enjoyed the Caesar salad, but the true star of the appetizers, and whole menu in my opinion, was the Lobster Tortellini.

Lobster Tortellini

The Lobster Tortellini are served in a white wine butter sauce with wasabi tobiko on top. They are a food revelation and the tastiest creation I have come across this year. Biting into one is an orgasmic experience. One can almost feel the food gods parting the clouds and shining down on you. If I had to choose a last supper these things would be first on the menu. The lobster is succulent and sweet and highlighted by the wine butter sauce. The wasabi adds a subtle heat and the tobiko pops in your mouth bringing a salty note. My companions described the tortellini as: “The best taste of lobster you have ever had concentrated down into a bite-size morsel”, “A whole other experience from looking at a boiled lobster” and “Tourists should experience lobster this way!”

Salmon in Bric Pastry

For our second course our table went with the Salmon in Bric Pastry, Grilled Pork Loin and the Tenderloin Tips. The salmon was wrapped in a crispy bric pasty and then steamed to a moist perfection. It was tender, flavorful and delightfully flaky and accompanied by stewed white beans, black olive salad and rosemary oil. The pork was expertly cooked and paired with flavorful spinach, glazed root vegetables and a rosemary-Dijon sauce.

Pork Loin

The tenderloin tips were served with haricots verts, mashed potatoes, roasted garlic butter and a red wine demi-glace laced with mushrooms.

The third course did not disappoint and further sealed my love for Clementine’s. When it came time to decide on dessert, our party of four split evenly between the Chocolate Mousse and the French Cheesecake. This cheesecake was not heavy or overly rich, instead  it was light, fluffy and had a delightful texture that was  more reminiscent of a mousse.

French Cheesecake

It packed one heck of a flavor punch when paired with the ginger syrup and fresh strawberries.  The Chocolate Mousse was almost too beautiful to spoil by eating.  Once tasted though, it was equally pleasing to the taste buds with its deep chocolate flavors highlighted with a drizzle of mango puree and a garnish of candied pistachios.

Chocolate Mousse

Clementine’s is a treasure and Brunswick is fortunate to have it here. The staff treats everyone with respect and creates a dining experience that is both first-rate, casual and comfortable at the same time. My companion summed up the entire experience: “In some restaurants the experience goes beyond food. An adventurous cook creates a certain culinary atmosphere with the space, presentation, service and food. In such an establishment the cook does things we don’t think of in our comfort food zone and makes us rethink our food assumptions.” Clementine’s does just that!

http://clementinemaine.com/

Please go support Carly Lowell at the 2011 Cold River Bartenders Bash! You can buy tickets here: http://www.brownpapertickets.com/event/142950

For more info on the bash: http://frontburnerpr.com/uploads/MD_BarBash_Release3_Feb10_FINAL.pdf