Game On
It has been a while since we have been up to Bar Sugo for a game dinner so tonight we rectified that. For the record don't let the name fool you, chef Pat isn't playing. This guy is on top of his game and it is no surprise he is nominated for Chef of the Year.
The first dish on the menu was the Venison Meatballs. If you are unfamiliar with Bar Sugo or you live under a rock you know that their meatballs are second to none. While these are not on the regular menu they belong there. Tender, moist and the sauce was fantastic. Prepared with creamy polenta, parmesan fresco and parsnip caponata. Great way to start the night.
Next up on the list was the Fried Squab Sandwich, I have to admit I was going into this with an open mind and I was glad I did. This gem included bacon jam, arugula, pickles and toragashi ranch. Put it between a rosemary bun and you have a believer. I was so happy with serving that if it ended there I would have been fine.
But luckily it didn't. I have been shooting for Pat and coming to Bar Sugo since they opened. I think that over the years we have built a great friendship that comes before the business at hand. He and his wife Megan are two of the most wonderful people you can meet and to see their passion for each other and Bar Sugo is amazing. We are truly lucky to call them friends. The third course was roasted rabbit with burnt onion, wild mushrooms, hot peppers and lardo roasted potatoes. The rabbit was absolutely delicious, hot, crispy and tender. The potatoes however, just divine.
Number four was a pasta dish. I am a self admitted anti pasta person, not really sure why but I am. Perhaps if I ate more pasta like this I could be swayed! Ravioli with duck and foie gras, smoked yams, sunchoke, pickled gooseberries and currant gremolata. Sweet, salty and savory. As a side note Pat make his pasta in house. Stop by the Facebook page for Grana and check it out!
Bringing the dinner to a close was a dish that I was excited for. Wild Boar with gnocchi creamed brussel sprouts, torched orange mostarda and fried pistachios. I am a huge fan of boar, actually I am a huge fan of any sort of pork. This works out well because at Bar Sugo they are all about the pig! This dish was a perfect way to end the night. Sweet and salty with fantastic texture.
I am going to leave you with a few candids from the evening. In closing I just want to touch on one point. As I stated earlier, Dena and I have become very good friends with Pat and Megan. We have watched this creation grow and become something nothing short of amazing. Now we get to watch their family grow as well, they are two of the nicest most deserving people in the world. We could not be happier for them and are really honored to be a part of their lives and their friends.
