thirty acres: in brief

You may already know that the Gastronomer is extremely biased towards Thirty Acres.  What with the copious fresh seafood, inventive pairings of flavors and textures, and friendly local staff and patrons (we saw three people we know!), what is there to dislike?  

In short, I loved my meal so here is the quick and dirty on the dishes I enjoyed (with pictures lifted form the Thirty Acres tumblr page:

  • Raw bar - sweet fresh sea scallop dressed with a slightly creamy salsa verde, thinly sliced radish, watercress (it said cilantro but I am pretty sure that watercress was substituted), ample salty trout toe, and sprinkled with sweet earthy pumpkin seeds.
  • Raw bar - arctic char belly, a cousin of salmon and lake trout with firmer fatty pink flesh and a bit leaner flavor, paired side by side with a swathe of metallic golden beet puree sprinkled with the salty, spicy Japanese chili pepper garnish.

  • Rich petite smoked quail (whose delicious smokey smell still haunts me) accompanied with salty crisped baked kale (a recipe I will soon try to recreate at home - this has to be a healthy chip alternative) and a velvety herbed bread pudding evoking Thanksgiving stuffing.
  • Housemade cavatelli tossed with salty spicy chorizo, tiny cubes of zucchini and tart green apple, mint, and ample ricotta salata sprinkled across.  This was perhaps my favorite dish - I am a sucker for homemade pasta and the Mediterranean-ish combination of salty, sour, and mint made for a complicated yet satisfying flavor profile.
  • Thick juicy bone-in pork chop accompanied with stewed fall fruits like spiced seckel pear and apples.  Although delicious and well done, this dish was my least favorite of the night.  Perhaps because it was last and I was absolutely stuffed?
foodweneedfood:

Cavatelli, chicken liver, broccoli, chili flakes & mint. (Taken with Instagram at Thirty Acres Restaurant)

I gave the handmade cavatelli pasta in a rich almost gravy-like sauce a few weeks ago at Thirty Acres.  It is not for the faint of heart - then again, nothing covered in chicken liver ever is - but delicious, with a distinct ferric flavor from the liver, mixed with the effervescence of mint and the occasional speck of hot pepper.  And the pasta was so perfectly al dente, I am too spoiled to eat anything less now.

foodweneedfood:

Cavatelli, chicken liver, broccoli, chili flakes & mint. (Taken with Instagram at Thirty Acres Restaurant)

I gave the handmade cavatelli pasta in a rich almost gravy-like sauce a few weeks ago at Thirty Acres.  It is not for the faint of heart - then again, nothing covered in chicken liver ever is - but delicious, with a distinct ferric flavor from the liver, mixed with the effervescence of mint and the occasional speck of hot pepper.  And the pasta was so perfectly al dente, I am too spoiled to eat anything less now.

Park & Sixth in Full Swing with Expanded Food & Drink Menu

The relatively new but well-established Park and Sixth Comfort Food, known for its - what else - comfort food, has just posted an exciting announcement to its Facebook page.  Brian Dowling, proud owner, writes that they are now serving two beers on tap, several bottled beers, wine, and some very “spicy” speciality mixed drinks.  Mr. Dowling also includes a sneak peek at some of the new recipes they plan to launch for your enjoyment, including what looks to be a revamped mac and cheese, short ribs, and two sea food dishes.  Park and Sixth also offers Lipitor and a sense of humor with their mashed potatoes.  Touche!