Bistronomie… Inspired by the Europeans, and now making its way stateside, Bistronomie is a progressive form of dining derived from the mashing together of ‘bistro’ and ‘gastronomy’. Call it five-star cuisine sans the white tablecloths and pretense of a stereotypical high end restaurant. It’s a new day, and chefs, as well as consumers, know what they want to eat and how best to enjoy their dining experience. Noir Stamford, spearheaded by veteran art dealer Carrin Schechter, introduced this innovative dining style to Stamford this past November, adding to the city’s robust culinary landscape.
We were recently invited to sample Noir’s Sunday brunch menu which features brunch classics with a cultural twist – from Latin to Southern to French influences. How to describe it… a melting pot of delicious, savory flavors.
The Noir, front, and The Cabo Mule, rear
First the drinks. We kicked off brunch with some cocktails – the classic Bloody Mary and Mimosa. Both delicious and a couple more following. To name a few – The Noir, shaken with Knob Creek and absinthe bitters, The Piscomatico made with Pisco, Diplomatico Aged Rum, Cream Sherry and Carpano Antica, and The Jazzy Latina made with jalapeño infused tequila, strawberry puree, lime and Cointreau.
Deviled Eggs
And now the food. Chef Francisco Ciciliano’s take on Deviled Eggs is wonderful. Made with caper aioli, crisp bacon, and pimentone, it was hard to resist taking a few more for myself.
Biscuits and gravy
We were pleased to see Biscuits and Gravy on the menu. The ultimate brunch comfort food (at least for us) is made with delicious homemade buttermilk biscuits and a savory sausage gravy. Unlike many other versions we’ve tried elsewhere, the gravy is not too heavy, so you won’t necessarily slip into a food coma after devouring the dish.
Pastelon
Another savory dish worth trying is the Pastelon, the Puerto Rican version of lasagna made with sweet plantains, seasoned beef, and mascarpone cheese. Our foodie Kai enjoyed this dish, so this is kid-approved.
Banana Foster Griddle Cakes
On to the sweet side of brunch. Can’t go wrong with either the Banana Foster Griddle Cakes made with spiced pancakes, caramelized bananas, praline pecans, or Monica’s French Toast made with caramelized Challah bread, Grand Marnier and browned butter.
Monica’s French Toast
If those didn’t get your appetite whet yet, Noir has plenty other amazing dishes to try, like the Crab Eggs Benedict (jumbo lump crab, toast English muffin, hollandaise), one of my favorite dishes.
Crab Eggs Benedict
Crispy Chicken and Waffles was fantastic – fried crispy, and tender chicken atop a fluffy waffle, drizzled with jalapeño maple syrup.
Short Rib Hash
The Short Rib Hash is a comforting dish made slow braised short rib and home fries, topped with a fried egg. Save the best for last. The Southern classic, Shrimp and Grits, was divine with perfectly cooked Cajun-herbed shrimp atop creamy grits.
Shrimp and Grits
Overall, brunch at Noir is fantastic. It’s not your typical presentation of brunch classics. Satisfying. Creative. Delicious. I highly recommend Noir for their food, and their cocktails. This cozy restaurant is also a great place to stop by before or after a movie (the theatre is just a few steps away).
Noir
225 Summer Street
Stamford, CT
Tel: (203) 323-2711
www.noirstamford.com
Disclosure: We were invited to sample Noir’s brunch menu. The opinions expressed are my own and I received no further compensation from Noir or their representatives. We left a cash tip.
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