HOTDISH W
hen you’re in the mood for an artfully inspired meal, you can’t beat
Square One’s casual elegance. For 21 years, host Michael Stewart has been graciously serving abundant portions of contemporary Ameri- can cuisine, winning DiRona, Gourmet and Peo- ple’s Choice notori- ety. Crisp, white linen and a Baby Grand are compli- mented by the cheerful voices of Square One’s de- voted following ... scores of locals and visitors who have discovered this hid- den gem ... sitting at the bar and en- joying endless laughs with the notorious bar- tender Patticakes (Patrick Hayes). To start, everyone
must experience their signature frozen cocktail ... Patrick’s award-win- ning Monkey Nuts (Mt. Gay, Cremes De Cacao & Banana, Fresh Cream, Nutmeg, topped with a floater of Mt. Gay, $10). It’s amaz- ingly light, refreshing and decep- tively strong. You’ll thank Patrick for inventing it. Just sip it slowly. Allan and I split one and we were relaxed in no time! Our server, Rob, brought us
Chef Andrew Nguyen’s Baked Es- cargot which is served over Forest Mushroom Puff Pastry (with Roasted Garlic-Herb Butter & Smoked Tomato, $14). Te Escar- got & Mushrooms were savory & tender with a mild peppery/hot/ smoky aftertaste. Michael says this unique symphony (now an appe- tizer) may one day become an en- trée on top of Angel Hair Pasta. We can’t wait!
J T
T H O M P S O N
JT@DesignKW.com
Rob then brought us the stun-
ningly presented Pepper-Seared Black Angus Beef Carpaccio (with Sunny Quail Egg, Black Truffle Aioli, $16). Tender slivers of Medium Rare Beef are served in a wheel shape, tinted by Black Truf- fle’s warmth and sprinkled with Shaved Parmesan. A delicate Quail Egg is perched on top, sunny side up. Tis flavorful Carpaccio is perfect for nibbling slowly. Chef Andrew’s
next creation was Baked Jumbo Lump Blue Crab au Gratin. Big chunks of tender Blue Crab lavish in a rich, cheesy
Bechamel Sauce (ac- cented with Fresh Herbs & Citrus Zest, $15). Not heavy tasting at all, seafood lovers will swoon over this creamy, delicate appetizer. Allan and I decided
to have their legendary Hand-Harvested Sea Scallops. Tese mas-
sive, snow-white Scallops are Pine- Nut Crusted (and served with Vegetable Caponata, Sweet Basil Pesto & Griddled Parmesan Po- lenta, $28). Imagine plump, sexy pillows of buttery, tender seafood deliciousness on the inside and a delicate yet crunchy crust on the outside. To finish the meal, we shared homemade Tira Misu (light, subtly sweet, perfectly tex- tured and rich with Chocolate and Java flavors throughout, $9). Te perfect end to a classic and unfor- gettable meal. Square One opens 6 p.m.
nightly at 1075 Duval St. in Duval Square. Reservations not required but a good idea.
e 14 KONK Life
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