I was really blown away by the bold flavors and pristine ingredients at Bar Americain. You know, you think — oh, it’s Bobby Flay. Doesn’t he have enough other things keeping him busy rather than paying attention to what’s going on in the kitchen in a casino in Connecticut? Well maybe he does. But if so, he’s a very good delegator. And he has some talent in the kitchen — even in a casino in Connecticut. The food was really, really good.
Duck with dirty rice, pecans and bourbon.
We got there a little early for our reservation, so we had martinis and oysters at the bar while we waited for our table.
Clams and oysters — just to keep the oyster streak going!
The restaurant was bustling. It’s a good looking, modern space, with lots of wood and big lighting fixtures:
Also fish on display on ice in front of the open kitchen:
We sat down at our table —
— and started with these insanely delicious hot potato chips with blue cheese sauce:
My God those were good.
We asked for a nice bottle of wine, and they didn’t have it, so they offered us an even nicer one:
Boston Lettuce, Bacon, Poached Egg, Buttermilk-Blue Cheese Dressing:
Great. Just great.
And Chopped Wild Mushroom Salad, Endive, Radicchio, Crispy Kentucky Ham, Mustard-Molasses Dressing:
Rich and satisfying without being overwhelming.
Neat structure to wall off the restaurant from the bar area, which opens onto the casino:
Wild striped bass with summer squash and cockles:
Just lovely. And so was this duck with dirty rice:
So much umami.
The entrees are served steakhouse style, so we got a few side dishes to sample. Fries:
And spinach and Green Onion & Goat Cheese Smashed Potatoes:
That’s the thing: none of this is very fancy food. It’s just really really tasty. I could see how the restaurant would appeal to people who don’t get a chance to do much fine dining — because the food is very straightforward and delicious but the service is friendly. Nobody puts on airs.
Know what? Next time I’m in midtown, I might find myself at Bar Americain. Now — for that mashed potato recipe ….