Last weekend we joined a group of food bloggers for Sunday brunch at a farm-to-table restaurant called Oak + Almond in Norwalk. We sat at the 18 foot communal table in the center of the main dining room and the first thing we ordered was a Bloody Mary, our go-to brunch drink. It was served with a skewer of pickled carrot and onion, and an olive – different from the usual celery stick.
Bloody Mary + Funghi Flatbread
We sampled many items off the “Share” menu, including the Funghi and Margherita Flatbreads, Charred Octopus, Pork and Ricotta Meatballs in a spicy tomato sauce, and the Artisan Cheese and Meat Boards, which were combined onto one board. Both flatbreads were delicious, but I enjoyed the Funghi Flatbread more with it’s earthy taste from the mushrooms, charred green onion, fontina and Balsamic. The O+A Margherita Flatbread, made with Hamden burrata, tomato and Calabrian chile, was also good.
Artisan Cheese and Meat Boards
The Charred Octopus was cooked perfectly. The octopus was tender and meaty, and the ingredients it was served with was fantastic: guajillo squid ink sauce, potatoes, celery and spicy slices of andouille sausage.
Charred Octopus
While we waited for our main course to arrive, we sipped (and shared) a few cocktails, including Oak + Almond’s signature cocktail, An Apple a Day, the Spiced Pear, Black Dahlia, and Where’s the Smoke. Our favorite was the Oak + Almond, made with Four Roses Bourbon, Luxardo Triplum, Orgeat syrup, lemon, Bittermens ‘Elemakule Tiki Bitters and a smoked sea salt rim.
The Spiced Pear
Oak + Almond cocktail
Black Dahlia cocktail
Where’s The Smoke Cocktail
When our main courses arrived, it was a feast for our eyes (and lenses) as the presentation of each of the dishes were beautiful. Eventually, after many rounds of photos, we enjoyed our meals. I ordered the Chitarra Carbonara. I’ve only had carbonara a couple times, and this dish stood out on the menu as something I had to try, even though I’m not a fan of egg yolk. Chitarra is Italian for guitar, and is a type of pasta made with a special piece of equipment that resembles guitar strings and chords. Chitarra pasta is thicker than spaghetti and has a dense and chewy texture. The carbonara sauce is made with Guanciale (Italian cured pork cheek or jowl) and Pecorino. Laid on top of the pasta is an egg yolk which I broke and mixed into the pasta. The sauce was rich and delicious.
Chittara Carbonara
Other folks at our table ordered the Mussels and Fries, grass-fed hamburger, egg dishes, and healthier dishes like Rolled Oat Granola with fruit, yogurt and Red Bee honey and salads, like the classic Cesar and the Kitchen Sink.
Moules Frites / Mussels and Fries
Grass-fed Hamburger
Scrambled eggs, bacon, potato hash and grilled toast
Rolled Oat Granola with fruit, yogurt & Red Bee honey
We shared a plate of the Cesar Salad with farm egg and house bacon. The salad was light and delicious – not at all heavy on the dressing. Probably one of the best Cesar salads I’ve eaten.
Cesar Salad with Bacon
What’s brunch without pancakes and french toast? Those eventually came to the table. The creamy, custardy Brioche French Toast was delicious. The Buttermilk Pancakes was my favorite of the two. They were fluffy and savory.
Brioche French Toast
Buttermilk Pancakes with Roasted Apples
To end the meal, I ordered a glass of a dessert wine called Brachetto d’Acqui. It was a lightly sparkling wine from Italy. It paired well with the desserts – a Dark Chocolate Chip Cookie sprinkled with sea salt and a Chocolate tart with olive oil vanilla gelato. I loved the gelato. Never had olive oil vanilla gelato before. It was rich, silky, and creamy.
Brachetto d’Acqui
Dark Chocolate Chip Cookie and a Chocolate tart with olive oil vanilla gelato
Overall a great brunch experience. I’m curious to know how dinner is (yes, I’m still thinking about food).
Oak + Almond
544 Main Ave Rt 7
Norwalk, CT
Tel: (203) 846-4600
www.oakandalmond.com
Oak + Almond Kitchen
Oak + Almond Bar
Oak + Almond Bar
Disclosure: Brunch was free of charge, and we left a tip. The opinions expressed are my own and I received no further compensation from Oak + Almond or their representatives.
