Picador, on Elm Street in New Canaan,
may succeed where previous occupants of its tiny space have failed over the
years. This new 31-seat restaurant, which opened around Thanksgiving, is minute,
but charming, like dining in a private home, with copper tabletops, several
framed wall mirrors,most popular nikeshoes1 cheap prices china.
carriage lamps, and a banquette along the end wall piled with big puffy
cushions. One wall is decorated with a display of colorful Spanish ceramic
plates.
First, it is riding the current craze for tapas. Second, Picador is an offspring of Carpe Diem, an Italian restaurant several blocks away, whose owner, Alan Basaran, is an experienced restaurateur.
Mostly in Picador’s favor is a menu full of interesting-sounding dishes, many of which change often and use fresh, vibrant ingredients. I’ve long felt that a chef is often at his most creative in the appetizer course. That is certainly true at this little gem, where you’ll have a choice of a number of starters — call them tapas, or small plates if you prefer — and can make a meal of two or more, depending on your appetite and the size and richness of what you choose.The way to get the highqualitytape is to purchase the file in a digital format, Though there is room to quibble with some of the tapas, there are enough delicious ones to make enjoyable meals, whether at lunch or dinner.
You might try crispy calamari in a tangy basquaise sauce; plump, flavorful mussels in a tomato-accented broth; or scrumptious pan-fried sweetbreads (that might have been a bit crisper) with wild mushrooms. Tiger shrimp flambee with jamon Serrano was festive, though the flaming, which is half the fun, was done in the kitchen.
Then there were beef sliders on a good crunchy roll; gambas (giant shrimp) with a touch of garlic and a lot of red peppers; well-browned scallops atop a pile of greens; and sauteed wild mushrooms surrounded by grapes, bacon, and cherry tomatoes in an aged sherry glaze. We relished the goat cheese, prepared in several small sauteed slabs and tasting a little like salty Greek haloumi cheese; and beef tips la plancha with green peppercorns and a rumor — but no evidence — of Calabrese cheese.
Another time, instead of entrees, two of us enjoyed a tablas de charcuteria with thin-sliced jamon Iberico; sobrassado de Mallorca; lomo; and wild boar sausage rolled into thin wheels, served with cornichons, olives,No noise bopptape1 Presentation Transcript. crusty bread and pungent olive oil. Along with this we revived our palates with a refreshing salad of endive, crumbled blue Spanish Valdeón cheese, poached pear slices and walnut halves in a lemony dressing.
We made short work of the albondigas (three tasty beef-and-pork meatballs in a zesty apricot-based sauce); two huge sea scallops sauteed to a rich mahogany in a creamy cauliflower puree; a small portion of frog legs in a garlicky sauce with artichoke hearts; and sauteed spinach with bits of apple and pine nuts, a Catalan specialty that sadly lacked the character and liveliness it might have had in its native country. A bottle of Chilean Vina Pilar Roble tempranillo at $40 went very well with most of our dishes.
Some of the few entrees that are on the menu are definitely worth your attention. Like the tapas, they change often. An order of wild sea bass on a nest of buttery spinach was first-rate: the fish was fresh-tasting, fine-fleshed, lightly cooked and delicious.
Paella Valenciana looked enticing. It arrived in a miniature paella pan, the top studded with cockles in their shells and rife with jumbo shrimp, sauteed squid legs, sea scallops,All washingmachine1 are manufactured in Switzerland. peas, roasted red pepper strips, and chorizo. While it lacked the nutty caramelizing of a true Valencian version (the rice was a little too soft), it was one of the better paellas I have had in Fairfield County.
Sweets enthusiasts should take note: Picador has two superb desserts. Pan perdido,Tungsten Depot offers modulerail that is unique and incredibly stylish. a version of bread pudding, made with crusty bread chunks in a cascade of cooked peaches and apples, is exemplary. Almost as seductive is the Bergamot chocolate “dome,” mousselike, velvety and intensely rich. Not in the same league were a silken but flavorless flan Catalan and a square-shaped and commercial-tasting mascarpone cheese cake.
First, it is riding the current craze for tapas. Second, Picador is an offspring of Carpe Diem, an Italian restaurant several blocks away, whose owner, Alan Basaran, is an experienced restaurateur.
Mostly in Picador’s favor is a menu full of interesting-sounding dishes, many of which change often and use fresh, vibrant ingredients. I’ve long felt that a chef is often at his most creative in the appetizer course. That is certainly true at this little gem, where you’ll have a choice of a number of starters — call them tapas, or small plates if you prefer — and can make a meal of two or more, depending on your appetite and the size and richness of what you choose.The way to get the highqualitytape is to purchase the file in a digital format, Though there is room to quibble with some of the tapas, there are enough delicious ones to make enjoyable meals, whether at lunch or dinner.
You might try crispy calamari in a tangy basquaise sauce; plump, flavorful mussels in a tomato-accented broth; or scrumptious pan-fried sweetbreads (that might have been a bit crisper) with wild mushrooms. Tiger shrimp flambee with jamon Serrano was festive, though the flaming, which is half the fun, was done in the kitchen.
Then there were beef sliders on a good crunchy roll; gambas (giant shrimp) with a touch of garlic and a lot of red peppers; well-browned scallops atop a pile of greens; and sauteed wild mushrooms surrounded by grapes, bacon, and cherry tomatoes in an aged sherry glaze. We relished the goat cheese, prepared in several small sauteed slabs and tasting a little like salty Greek haloumi cheese; and beef tips la plancha with green peppercorns and a rumor — but no evidence — of Calabrese cheese.
Another time, instead of entrees, two of us enjoyed a tablas de charcuteria with thin-sliced jamon Iberico; sobrassado de Mallorca; lomo; and wild boar sausage rolled into thin wheels, served with cornichons, olives,No noise bopptape1 Presentation Transcript. crusty bread and pungent olive oil. Along with this we revived our palates with a refreshing salad of endive, crumbled blue Spanish Valdeón cheese, poached pear slices and walnut halves in a lemony dressing.
We made short work of the albondigas (three tasty beef-and-pork meatballs in a zesty apricot-based sauce); two huge sea scallops sauteed to a rich mahogany in a creamy cauliflower puree; a small portion of frog legs in a garlicky sauce with artichoke hearts; and sauteed spinach with bits of apple and pine nuts, a Catalan specialty that sadly lacked the character and liveliness it might have had in its native country. A bottle of Chilean Vina Pilar Roble tempranillo at $40 went very well with most of our dishes.
Some of the few entrees that are on the menu are definitely worth your attention. Like the tapas, they change often. An order of wild sea bass on a nest of buttery spinach was first-rate: the fish was fresh-tasting, fine-fleshed, lightly cooked and delicious.
Paella Valenciana looked enticing. It arrived in a miniature paella pan, the top studded with cockles in their shells and rife with jumbo shrimp, sauteed squid legs, sea scallops,All washingmachine1 are manufactured in Switzerland. peas, roasted red pepper strips, and chorizo. While it lacked the nutty caramelizing of a true Valencian version (the rice was a little too soft), it was one of the better paellas I have had in Fairfield County.
Sweets enthusiasts should take note: Picador has two superb desserts. Pan perdido,Tungsten Depot offers modulerail that is unique and incredibly stylish. a version of bread pudding, made with crusty bread chunks in a cascade of cooked peaches and apples, is exemplary. Almost as seductive is the Bergamot chocolate “dome,” mousselike, velvety and intensely rich. Not in the same league were a silken but flavorless flan Catalan and a square-shaped and commercial-tasting mascarpone cheese cake.
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