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| - Good god, my dinner here this past Friday was life-altering.
Have you been to Bar Cento recently? If you haven't do yourself the best favor in the world and go there, now.
Yes, their brick oven pizzas, frites with dipping sauces and big cheese boards are all still divine. But since the chef change, I urge you to order something new off the menu. First of all, most of the ingredients used at Bar Cento are sourced from the Refugee Response Farm, meaning everything is fresh and organic. Plus, by purchasing meals from Bar Cento, you're helping support a great cause! Beyond that, just about everything on said menu is made in-house. From breads, sausages, cured meats and sauces to uniquely prepared items like pawpaw geleé made with a centrifuge (oh freaking cool is that?!) Chef Adam really set the bar high for the new menu and consistently surprises my taste buds with combinations I'd never think to try.
Recently we tried:
- The foie terrine and centrifuged pawpaw gelee, served with Appalachian allspice biscotti and drizzled with dark rum caramel. Ohmygod, how did they come up with this flavor combination and why is it so delicious? Trust me, even if you're not a big foie person, you have to give this dish a shot.
- The brick oven roasted chicken with rabbit involtini, it's mind-blowing. The proscuitto wrapped around the involtini is crispy, salty and compliments the super-moist, flavorful meat inside.
- The strozzapreti (house made pasta, braised pork, baby zucchini, tomato) was comfort food bliss. The pasta was fresh and still had a hearty bite and the sauce had such a complex depth to its flavor that I couldn't help but devour the entire plate.
- Two sides dishes I can't help but recommend are the Refugee Response yard beans and the Rittman Orchards sweet corn. Both are orgasmic.
- Don't forget to finish your meal with a light treat, like the "coffee and donuts", which featured house-made donuts so light and airy I didn't feel a pinch of guilt. They were sprinkled with cinnamon and sugar and you dip them in an espresso, hot chocolate mixture that made me weak in the knees.
There also seems to be a vast improvement in their servers, who just seem to care a heck of a lot more! The past few times we've been here, we've had 5-star service even out on the patio.
Overall, Bar Cento's menu keeps getting better, while still serving up the ol' favorites without missing a beat. I love coming here because I know I'm not going to spend an arm and a leg, but I'm going to get food like I spent a fortune. I can't wait to come back and try more of Chef Adam's genius creations!
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