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| - #2 on my 10 before the end of the year list.
Good grief, did I feel like a celebrity here. Quick backstory, I contacted Tonya P about having a small dinner here and she, of course, made that into a dinner party where she contacted her friend, Chef Chris friggin Coleman, and arranged a full family style tasting menu at a private table right in front of the kitchen where the restaurant was having a professional photoshoot.
Well that escalated quickly. Anyways.
Location is amazing, I love everything about the new Marriot and Stoke is no different. Exposed wood and edison bulbs are all the rage these days, and Stoke uses all them tastefully to convey that what you're eating has been sustainably sourced. There are even chalk boards saying where all proteins and most dairies come from - something which The Lady deems very important, and thus do I.
We all sat down at the white marble table attached to the kitchen and began our meal. Since there ended up being so many options, I'll keep this to one phrase per dish. Some were on menu, some were off.
Cobb salad: Smoked egg (yes, eggs that have been smoked over a wood fire), avocado, frisée, and a light dressing. Nice way to start off any meal.
Deviled eggs: If you don't like deviled eggs, you won't like these. But for those who do (me), they were awesome. Accompanied with chicken skin (chicken and egg theme).
Pretzeled Brioche with Butters: Blueberry Butter, Mustard Butter, and another one that I forget. Blueberry was life, mustard was awesome and light, and the third was gone too quickly for me to remember.
BBQ Bone-in Pork Shank: Get it. Amazing.
Chicken w/ Baby Bok Choy: Sauce is to die for, incredibly tender (thanks for keeping the bone in!)
Beet + Turnip salad: I'd never really tried either of these before, and this salad made me question that decision. Didn't help that everything was well marinated and had dollops of a sweet cream that paired very well with the tart veggies.
BBQ Glazed Carrots: Friggin fantastic. Came with a sort of carrot leaf pesto in order to use every part of the vegetable.
Fingerling Potatoes: Came with a chipotle aoli that was spicy and smokey and paired with the awesomely cooked vegetables. Perfect side.
Roasted Butternut Squash: Came with this yellow sauce that was on the bottom and mushrooms that just all added to this dish that was the epitome of fall flavors. Savory, homey, and smooth all coming together in an amazing side.
And then it came. The doughnut. The mother of all doughnuts. All I can say is thank GOD that we had 8 people to split it between. While we were there we saw a couple order this, and we all kind of stared in disbelief. It is HUGE. But oh, so good. There's heath bar everywhere and what's essentially a boston creme on the inside. What a thing of beauty.
Overall, I had maybe one of my best culinary experiences here at Stoke. Cheers to Chef Chris for inviting us and telling the story of each dish, as well as putting up with our rowdiness. Friends, please go support Stoke and try some of their menu. There is so much good food to try here, I know I'll be back to support it.
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