APPETITE:
Bites
1. Hijacked BBQ, Bobby Q’s Cue & Co. 2. County Fair Bacon, Peaches Southern Pub & Juke Joint 3. Salmon Summer Role, Beach House SoNo 4. Wood-fired Fajita, Evarito’s Mexican Kitchen & Bar
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FOOD INNOVATION A Break from the Mundane
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Written by Linda Kavanagh
WHAT’S IN A MENU? Ideally, it’s a virtual road
papaya-meets-hearts of palm-meets-pine-
map of a chef’s culinary travels or a glimpse
apple textured fruit a slathering of their
into someone’s food culture. It’s sometimes a
signature BBQ sauce and stacks the mock
treasure chest of ideas – the good, the bad,
pulled pork with slaw and avocado between
and sometimes the outlandish. Ultimately,
a bun to create a hearty sandwich. Enjoyed
a menu will peak our curiosity, satisfy all
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of our senses, and have us wanting more.
with the sweet background smell of real pitsmoked BBQ ribs, chicken, and brisket that
When was the last time you were wowed by
Bobby Q’s is known for, herbivores may find
a dish? We ventured into the eclectic dining
A welcome newcomer, Evarito’s Mexican
scene of one of Connecticut’s most vibrant
Kitchen & Bar, is making quite a splash,
food destinations, Norwalk, CT, eating our
turning south of the border cuisine on its head
Satisfying our initial visual food sense is a
way through this coastal community with our
with the addition of a-typical ingredients and
favorite guilty pleasure. It’s the moment you
eyes, noses, taste buds, and an open mind.
creative preparations. Evarito’s grown-up ver-
realize that something sensational is about
themselves in a quandary.
sion of fajitas come in the form of wood-fired
to happen. It’s the work of art on the plate
Peaches Southern Pub & Juke Joint graces
garden vegetables which includes whatever
that seems almost too beautiful to disturb.
the Wall Street neighborhood with their
is seasonally fresh and flavorful such as beets,
Beach House SoNo, a globally inspired
Low-country inspired cuisine and fearless take
jicama, broccoli, cauliflower, and squash,
seafood-centric restaurant pays homage
on southern favorites. Because it’s always a
accompanied by wood-grilled jumbo shrimp
to the owner’s Japanese heritage and
pork “thang”, and deep fried foods make
and steak. A marbling of blue and yellow corn
restaurant background with their beautifully
us happy, the County Fair Bacon is a joy to
masa tortillas are house made and serve as a
constructed salmon summer role. Stained-
partake in. Crazy large chunks of smoky slab
delicious vessel for the meat and vegetables,
glass in appearance, bright orange salmon,
bacon are skewered and bathed in funnel
dolloped with cilantro crema and salsa roja.
crisp white cucumber, fresh avocado, and
cake batter, golden fried, and then laced with
fiery red tobiko are wrapped in clear rice
cracked pepper maple syrup and a sprinkling
Call it trendy, vegan-friendly, or healthy,
paper, providing a window into the colorful
of Aleppo pepper. The outer crust cradles the
jackfruit is popping on menus across the
mélange of ingredients. Instagram worthy
melted bacon fat, presenting a juicy (messy)
country. Its faux-meat like quality and mild
and delicious too!
burst of flavor when bitten into. The end result
flavor make it prime for numerous interpre-
is sinfully satisfying and easily addictive.
tations. Bobby Q’s Cue & Co. gives this
For more information visit Norwalknow.org CONTEMPORARY CULTURE//MAGAZINE
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