Easy Bistro and Bar - Chattanooga

Without realizing it I think we just happened upon the best restaurant in Chattanooga - Easy Bistro and Bar.

The space soared up two floors with black walls and well-placed mirrors.

Robin, our most excellent server greeted us with a lovely spring green amuse bouche and a vinegar based tiny cocktail which turned out to be an amazing pairing.

We didn't stop at the tasting cocktail. We had to try the Dixie Smash which featured Chattanooga 1816 Whiskey, lemon, and cinnamon syrup. So delicious that we had to visit the distillery, which happened to be a few blocks away.

While sipping cocktails we enjoyed a Smoked Pork Belly with Watermelon and Rhubarb. So, yummy. Throughout the menu, Easy Bistro featured local and seasonal ingredients.

We selected a Tuscan wine for our entrees. Easy had a nice list, but prices were a bit higher than we are used to. The wine prices were the only slight drawback to the place. And while we paid a bit more for the red, the wine service couldn't have been better.

For the main course, hubby selected a Pan-Roasted Alaskan Halibut with Ramps. Ever since we were on the Oregon coast a few years back, hubby had been hankering for halibut, and not just any halibut, but Pacific halibut.  He was not disappointed.

I had to have the Smoked Duck Confit with Favas, Charred Okra, and Morels. Yes, I am partial to duck. The smokiness with the fall-from-the-bone meat was a bit between duck and pork. A Southern twist on a classic dish. And when I visited Oregon, I fell in love with morels. The only mushroom that I don't just tolerate, but venerate. These were awesome!

To complete the evening we splurged on a spring-time dessert - Strawberry-Rhubarb Panna Cotta with Chartreuse Ice. So lovely.

Our server Robin also recommended other places to eat the next evening. Since it was a Monday, she made sure the places were open before handing us her list. Service + Excellent Food. We did dine at the best restaurant in Chattanooga.

Farm to Table at Zynodoa

Located in historic downtown Staunton, Zynodoa serves creative dishes inspired by local producers. This contemporary restaurant has garnered great press up and down the eastern seaboard, but as many times as we had visited Staunton, we never stopped to partake of the "inspired southern cuisine." This oversight was addressed during the Memorial Day weekend.

Despite not having reservations we were gracefully guided to a table for two at the back of the establishment near the kitchen window (too high for me to watch the action, unfortunately).

A Spearmint Mojito for hubby to celebrate the start of a weekend getaway

and a Ginger Pear Martini for me with a candied ginger swizzle.

Zynodoa displays a Farm to Fork board listing local producers and purveyors.

While imbibing our cocktails we ordered the Caromont Goat Cheese Tartlet with melted leeks and a shortbread crust.

Both of us exclaimed, murmured, and moaned over the tart's allure with each bite. We were familiar with Caromont because the lovely Sara Adduci (former cheese queen of River City Cellars and Secco and now cheesemonger at Feast! in Charlottesville) introduced us to this wonderful Virginia product a few years ago. Zynodoa prepared an extrodinary dish. Creamy with a slight goatish tang, a hint of leeks, and a touch of sweetness with the shortbread crust. A rich starter that can be easily shared and lusted after.

We opted for a non-local wine. Zynodoa's wine list offered several Virginia bottles, but we spotted the Marietta Petite Sirah, Alexander Valley. A favorite of ours that we had not enjoyed in quite a while.

And the wine paired extremely well with our choice of entree. We both ordered the the Buffalo Creek Steak Frites: Grilled Skirt Steak with Crispy Potato Wedges, AM Fog Oyster Mushrooms, and Horseradish Aioli.

A lovely dish. The steak was cooked to a perfect medium rare. We adored the potatoes and we could use as much or as little of the aioli as we cared to. Yummy. But the big surprise happened to be the mushrooms. Maybe because they were local; maybe due to the chef's expertise; perhaps a combination; in any case, they were freakin' awesome! Fungi usually do not thrill me. Some I have detested; some, tolerated. Only a scant few servings have I liked and quality of the product and expert preparation have been the key. These I really raved about and scarfed them all down. I was that impressed. (By the way, for you mushroom lovers, AM Fog offers their lovely fungi at the South of the James Market!)

Good drink. Awesome food. Mostly local. Zynodoa.

Memorable Food and Wine Pairings at Fleming's

Every so often one receives a unique and special opportunity. Last week we were invited to participate in the Fleming's "media event." We met some folks in the news media, discovered faces behind our favorite local food blogs, and caught up with bloggers we knew. The event was to introduce us to Fleming's new Fall dishes. And just so you know - the event was free; we were expertly wined and dined; and we were given gift certificates to use on a return trip (which we will happily do!).

Overall, we experienced great food, but the standout was the wine and food pairings. All of the selections were thoughtfully selected and made the evening extraordinary.

To begin we were served a Stoli Bombshell. The proceeds from the sale of this martini between 5 and 7 PM every evening at the bar goes to Avon Breast Cancer Crusade. The raspberry cocktail is $6 and is only 99 calories. If you are calorie conscious, this could be the drink for you. Because it is only 99 calories, the raspberry syrup and preserve ingredients are sugar-free.

On to the rest of the menu -
Lump Crab Louis Wraps, butter lettuce, avocado, bacon, egg, tomato, chives with 1000 island vinaigrette
Wine Pairing: Sanford, Santa Barbara County, 2007 Chardonnay


Great start to the evening. The butter lettuce acted more like little fresh green bowls. The crab was delicious. The bacon enhanced, but did not overpower the dish. Now, for anyone who reads my blog, you know that I really do not like chardonnay. And the Sanford tasted like a typical California chardonnay. But this wine was superb with this dish. What really wowed me was how well the wine paired with the avocado. Truly amazing!

Salmon Nicoise Salad, broiled salmon fillet, roasted Yukon potatoes, french green beans, truffled deviled eggs, roasted sweet baby peppers, lemon-balsamic vinaigrette
Wine Pairing: Conundrum, California, 2008

I had never had the opportunity to taste Conundrum. The 2008 is a blend of Sauvignon Blanc, Chardonnay, Viognier, and Muscat. What a great white wine! Unfortunately, I do not like salmon, and Fleming's did not change my mind (I did try it, just in case). My hubby, however really enjoyed his salmon (and the rest of mine!). He thought it had the right touch of sweet glaze without engulfing the fish qualities. I did like the green beans with just a bit of basil and I enjoyed the truffled deviled eggs. This dish was presented "deconstructed," but it seemed more of a haphazard presentation.

Roasted Mushroom Ravioli, portobello and shiitake mushrooms, porcini butter sauce
Wine Pairing: Schug, Sonoma Coast, 2007 Pinot Noir

Mushrooms aren't usually my favorite either, but these were very tasty. The earthiness of the fungi and the richness of the sauce balanced each other very well. And the wine added depth to the dish.

Peppercorn Steak, prime New York strip, cracked black and white peppercorns, proprietary “F17”
steak sauce on the side
Wine Pairing: Faust, Napa Valley, 2006 Cabernet Sauvignon

And for the evening's main event we experienced steak. Both hubby and I loved the black and white peppercorn seasoning. Just the right touch. And the Faust Cab? Drool time. How delightfully, in-your-face yummy. We were both thrilled that the proprietary steak sauce was served on the side. This NY strip did not need to be covered up in any way. It needed to glory in all of its nakedness and then be married up to Faust. Oh yeah!
And while we thought we were through (except for dessert), we had a couple of other new Fall dishes sprung on us:

Oysters Rockefeller, three freshly shucked oysters baked with sambucca-laced creamed spinach, shaved parmesan cheese and crispy bacon bits

I could eat these and truthfully say they were decent. Someone who likes oysters would probably really enjoy them.

Cioppino, shrimp, clams and black mussels simmered in a spicy tomato broth, topped with roasted seabass, served with toasted sourdough

Neither of us had tried this seafood stew. It was nice and spicy and the seabass was tasty. Since I am a steak lover, I'm not sure I would order this dish, but for folks where beef is not a first love and they are tagging along for dinner, the Cioppino makes for a good hearty alternative.

And finally, dessert:

Fleming’s Crème Brûlée Trio – Chocolate, Banana, and Vanilla

I'm not a banana fan, but hubby thought it decent. The vanilla was decent, too. The chocolate was the great standout and would have paired well with port.
 
I want to thank Fleming's for giving me and my husband the opportunity to experience some new menu items as well as some phenomenal wine pairings. Keep in mind that Fleming's also features quite a number of gluten-free options, too. And if the dinner prices may keep you away, consider the 5 for $6 'til 7 bar menu. 5 cocktails/glasses of wine/appetizers at $6 each until 7 PM. And if appetizers aren't heavy enough, they also have a bacon cheeseburger for $6.