Page 19 - Jackpot Magazine South ~ June, 2022
P. 19

   to use it in one of his dishes, he makes it from scratch. The only exception is the wasabi yuzu vinaigrette that is served with the new lobster chop salad. That dressing, he said, is his favorite and he just doesn’t want to mess with it.
With a base of iceberg lettuce mixed with the vinaigrette, the salad is beautifully topped with colorful rows of poached Maine lobster meat, roasted corn, diced tomato, chopped egg, haricot vert, bleu cheese and bacon. Each bite is a taste treat (and, Kallinikos is right about the wasabi vinaigrette being a winner).
Also new to the appetizer menu is the tuna tartar; bacon-wrapped scallops, tender and sweet, served with a sweet corn puree and pepper jelly; and the pork belly bao bun, which features two sweet buns each with
a piece of tenderly braised pork belly and crunchy pickled vegetables.
Entrées include a number of steaks, seafood and chef’s selections, such as the lamb rack chop and veal piccata. Boasting three pieces of veal that have been breaded in crackers and pan-fried, the dish uses the strip loin cut, letting that flavor and tenderness elevate the lemon and caper piccata sauce. These dishes, along with the seafood entrées, are served with accompanying sides. The Ora king salmon, featuring a soy miso and pineapple glaze, comes over a purple sticky rice. The combination is a perfect blend and the results make for a fantastic meal.
Kallinikos said the chef’s selections will change seasonally. When we visited, along with the veal, choices included pappardelle pasta with house-made Italian pork sausage ragu, lamb chops brushed with rosemary and olive oil and Tuscan-style pork porterhouse with creamy Grit Girl grit polenta, sausage and pickled cherry peppers. All were delicious and must-haves, but we’re sure whatever comes next will also be just as tasty.
The restaurant also boasts the pan-seared scallops entrée served with fresh fettuccine
See Scarlet Pearl, Page 20
(Clockwise from top left) Colorado lamb chops; pan-seared scallops with fresh fettuccine; Ora king salmon with purple sticky rice; pork belly bao bun; lobster chop salad; and Tuscan-style pork porterhouse on creamy polenta.
June 2022 • JACKPOT! MAGAZINE 19

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