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| - Artisanal Foods is AWESOME. In every way possible. It is a candy store for food enthusiasts and chefs. If you're looking for a specialty item or ingredient, it's likely here and if it isn't, you just need to ask!
It's a fun place to just check out as well. You can learn about these unique foods from the extremely knowledgable Brett Ottolenghi. He is passionate about the products he carries and the people who make them. I love how everything is so carefully curated.
The best part of this already amazing place is their new cafe powered by Chef Johnny Church. It's lunch only and there are just six seats available. The menu is fun and exciting, which shouldn't be surprising with the access to great ingredients. There's a Prix Fixe option for $35 (basically a chef tasting menu) or you can order a la carte. We requested a couple items, but left the rest of the decisions up to Chef and we were very pleased with the selections!
Corn and Crab Chowder with Espelette Pepper oil and lime crema ($6). A nice warm broth with a light flavor from corn and a touch of crab meat. I loved the welcoming spice from the Espelette pepper.
Lion Fish Ceviche with Coconut and Citrus, served with Tempura Wasabi Leaves ($9). A really fabulous interpretation of ceviche with an unique use of coconut milk. This was my first time trying lion fish and it's great - a clean firm, white fish. Lion fish is dubbed "one of the most aggressively invasive species on the planet" and they threaten sea life on our Atlantic coast. Brett is an advocate for their consumption, but it hasn't caught on with chefs in town just yet. Either way, this is a wonderful way to try it! Also, it was my first time with wasabi leaves and those are fantastic as well.
Pancakes with Seared Sonoma Foie Gras and Three Grape Gastrique ($12). This is so, so amazing. Individual pancakes with delicious foie gras, a cool group of grapes (like Icicle Grapes) and Vermont maple syrup. This is a fantastic combination!
Crispy Brick Chicken Thigh made with Mary's Pasture-Raised Organic Chicken; served with mushroom bread pudding ($11). This delicious chicken thigh goes through quite the process. The thigh's bone is removed, then flayed before being stuffed with a truffle concoction. Then it's sous vide before getting crisped. The result is a succulent, flavorful chicken with crispy skin.
Duck Fat Fries with Sir Kensington's Ketchup. There's nothing to hate when it comes to cooking things in duck fat. I loved the topping of fried thyme and this natural ketchup is very tasty (of course, a product you can purchase here).
Zucchini and Squash "Spaghetti" with Tomato, Parmesan, Basil; plus, Housemade Burrata ($12). I make zucchini "pasta" at home, so I'm a fan of this preparation. I like that this dish was well seasoned and surprisingly flavorful. The creamy Burrata made it that much better.
Hexx Chocolate Pot de Crème with Fennel Pollen and Orange Segments ($4). This has a wonderful texture and richness that's thicker than pudding. I loved the semisweet nature of the chocolate and the orange paired really well.
They plan to change the menu frequently, so I'm happy to visit just as often. The price point is fantastic and I love the exposure to unique ingredients.
Highly recommended: Lion Fish Ceviche, Pancakes with Seared Foie Gras, and Hexx Chocolate Pot de Crème.
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