Fascino in Montclair, NJ

Had a fabulous dinner at  Fascino,  a BYOB, last night.  A truly unrushed dining experience.  Of course, the company added to the fun: two daughters and two sons in law. Everyone brought good wines (Ancien Santa Rita Highlands Pinot Noir, 2009,Ghost Block Cabernet, Sassicia, 2003 among others).

Started with shrimp-stuffed Squash Blossoms. Followed with oysters, beef carpaccio, tomato and mozzarella salads,  fois gras and a tasting of rigatoni with truffles, mushrooms and sweet sausage.

Entrees were Ricotta Gnocci in bolognese, filet mignon cooked with bone marrow, Barramundi, sea scallops, and halibut. 

Desserts included bread pudding, molten chocolate cake, zeppole, and a cheese plate.

Service was attentive, not smothering.  Management was also engaging and easy to speak with.  Pricey meal, well worth it.

My family enjoying an evening of fine food and wines.

Me and Anthony (pronounce that An-tonee).

Meriday's in Naples - outstanding find

I

Barb and I have been curious about this recent addition to the Naples restaurant scene.  Decided to go last night.  It's in a resort just south of town.  No problem parking.  

 Very cordial and pleasant staff.  Wide open kitchen with 3 chefs and a dessert chef.  Price fixed options only (except in bar).  2,3 and 4 course options plus a dessert with any of the choices.  Barb had the 2 course and I had 3 (surprised?).

She started with Seared Scallops, baby carrots, parsnip purée.  

I had Stuffed Quail, dried cranberry, pancetta, Tokyo turnip. 

My middle course was an excellent Sweetbreads dish with button mushrooms and Mirepoix.  Forgot to take a picture, so I'm inserting a photo of someone else's Shrimp with grits.

Barb's next dish was Mangrove Snapper with "cauliflower couscous, blistered tomato vinaigrette, sauce Vierge.

I had Duck Breast, with Butternut squash purée, goat cheese, beets, and ginger gastrique (not pictured).

For dessert I had Sticky Toffee Pudding with Brown Butter ice cream and Barb had Apple Sauvignon Blanc Sorbet.

This was an absolutely delicious meal.  Every single dish was beautiful and a delight to eat.  The restaurant is open, tastefully decorated and offers views of a marina from every table.  The wine list is on the high side, but they offer very fairly priced wines on a separate list by the glass or bottle.

The servers are all very informative and pleasant with no attempt at intimidation. 

When your food comes out, they bring everyone's dishes at the same time with no expectations of an "Ooh La La" (like Le Bec Fin of yesteryear).

This is absolutely the best new place to dine well in Naples.  We'll probably return next week. 

Chefs in the kitchen.

Sommelier and Hostess/server/watcher and returner of dropped credit cards.  

Almost forgot to mention the rolls baked on site by the dessert  chef.  They're dope. I think they structure the meals to include dessert so they can keep this awesome dessert chef.

Simple Shrimp dish from Marco Island

Wednesday morning farm market on Marco Island offers lots of fresh and delicious ingredients.  Also lots of prepared foods like Paella, Jamaican Jerk dishes, Italian sausages, etc. last week we picked up a very few goodies and made a dinner u can put together anytime, anywhere.

A pound of pink fresh shrimp, easily shelled and deveined.

Fresh tomatoes (seasons started here and will move north). Seasoned and grilled.

Season and grill shrimp as well. Only takes a few minutes.

Buy some local corn, arugula, and basil.

Chop basil and sprinkle over grilled shrimp and tomatoes.  Nuke corn for 3 minutes.

Chow down and serve a nice bottle of vino.

Roast chicken with mushrooms and artichokes

Damn, does my house smell great!  A

Repeat of the Dinna Gilbin chicken dish that they shared on The Chew a couple months ago.  Big flavors, easy prep.  Hard to screw up chicken thighs on the bone.  Steamed zucchini and red pepper. 

A top 100 wine from the Wine Spectator list at $27.  

Tile fish poached in Mussel Sauce

Barb made some really nice mussels in a wine, herb and chopped tomato sauce.  As discussed previously, 5 lbs is perfect for 2 people when not served over pasta.

We saved the sauce for who knew what.

We knew 2 days later when she went to the fish store and they had just caught some Tile Fish which they sold as filets.

Barb decided to poach them in the leftover mussel sauce.  She added a little wine to add some volume, then brought it to a gentle simmer.

Gotta have something green!  Roasted asparagus.

Bearboat Chardonnay.  They also make a nice Pinot Noir.  Both are usually under $20. 

Florid winters ain't so bad.

Paella at Jodi and Gary's

Some truly wonderful and sick Paella made by Jodi Nack  great Valentines day with friends. 

Last bottles of Richard Perry Cab 97 and 98 on the east coast.

Fun night, great food. 

Captain Marco's Seafood - New find Cuban Restaurant in Naples

We've been passing this cute place for two years and have been meaning to give it a try.  It got 4 1/2 stars on Tripadvisor.  Last night we finally gave it a shot.

Walk in and see some really nice fish and seafood on display.  Our reservation was honored, so we got seated immediately.  Brought a very big Petit Syrah.  They have a $10 corkage fee.  Very reasonable.  Their wine choices are very limited so I recommend u BYO.

Waitresses were very sweet and enthusiastic about the food.  

Cuban food included ceviches, fish, pork and beef choices.

Started by sharing the mixed fish and shrimp ceviche.  It was very fresh, spicy,

And had some coconut milk along with the lime, onions, etc.  we loved it.

Barb always goes the healthier route and had Mahi Mahi with vegetables that were nicely prepped along with asparagus.

  I ordered the roasted pork shoulder with yellow rice and plantains. 

 They also brought me some of the best onion rings I've ever had.  

The waitress told us if we gave a "like" on Facebook, we'd get a free order of Flan.  Since we had loved our meal, we did so and got a delicious Flan for dessert.  Forgot to take a picture.  

Total damage with 20% tip: $68.