Trending on OpenTable Restaurant Reviews: Chestnuts

chestnuts blog Trending on OpenTable Restaurant Reviews: ChestnutsThe weather across the U.S. has been nothing short of vexing, and much of the nation has been in the grasps of a polar vortex. Whenever Jack Frost is nipping at my nose, such as this week, my mind wanders to thoughts of chestnuts, whether they’re roasting on an open fire — or in a savory soup or pasta. Chestnuts are most abundant in December, but they are in season until March. Unlike money, chestnuts grow on trees, and they are low in fat, a good source of fiber and carbohydrates, and rich in manganese, an important antioxidant. Find out how chefs are making this humble nut into a high-end hit with diners in recent OpenTable restaurant reviews.

Ancora, Washington, D.C.: “I was fortunate to have ordered the best venison I’ve ever tasted; pepper crusted, so tender it almost melted in my mouth, it was served with mashed potatoes, spinach, and chestnuts.”

Babette’s Cafe, Atlanta, Georgia: “Every dinner at Babette’s has been excellent over the years. The wild mushroom and chestnut soup was very flavorful.”

Benoit Restaurant and Bar, New York, New York: “The chestnut and grapefruit tart sounds odd, but it was really good.”

* Chambar, Vancouver, British Columbia: “My dining partner’s ample spice-rubbed duck breast moist with the pink juice was topped by wild berry compote and plated vertically atop chestnut hummus.”

Chef’s Table at The Kensington Riverside Inn, Calgary, Alberta: “Every dish, from the chestnut soup and the squash ravioli to the wild boar shank and fritter, the Wagyu beef short ribs and the tagine chicken to the pear and citrus desserts, were beautifully cooked, very flavourful, and wonderfully presented.”

Dahlia Lounge, Seattle, Washington: “Dungeness crab cakes for one entree and chestnut bread pudding for the other — a  vegetarian entree — both delicious.”

Despaña, Princeton, New Jersey: “The chorizo and chestnuts is yum.”

Farallon, San Francisco, California: “The food was very memorable, most notably the oysters and the chestnut/truffle risotto, recommended by our server.”

Fiola, Washington, D.C.:  ”The marubini of roasted chestnuts (like ravioli with mushrooms, pine nuts, black currants, and sage) was very seasonal, light and oh so tasty.”

Il Punto, New York, New York: “Right now our particular favorites are the branzino with crushed-almond crust and the ravioli with chestnut puree.”

La Croisee, Toronto, Ontario: “The food was excellent. We had the onion soup and the chestnut soup, both of which were hot and so very good.”

La Tavola Trattoria, Atlanta, Georgia: “You can’t go wrong with the bruschetta with African squash, and the wild boar/chestnut gnocchi is to die for.”

* Le Chéri, Philadelphia, Pennsylvania: “We also enjoyed the rabbit ballotine with chestnut spaetzle (I could have sipped the jus from a wine glass), as well as the arctic char.”

Le Cirque-Bellagio Hotel, Las Vegas, Nevada: “We enjoyed the tasting menu, including the sommelier’s wine pairings — a total of six courses to choose from, plus an amuse bouche and chestnut cappuccino to start ,and a plate of small pastries to end.”

Luma, Toronto, Ontario: “Both entrees (seared sea scallops and pumpkin and chestnut rigatoni) were fantastically delicious.”

Mirabelle Tavern, Stony Brook, New York: “We enjoyed the charcuterie board, perfectly cooked octopus, chestnut angoletti, moules frites, and the beef tartare. Everything was well executed and very reasonably priced.”

* Prato, Winter Park, Florida: “Mustard spaghettini (My favorite!) was again amazing. The short rib pasta and chestnut raviolini were new for us and equally as awesome!!!”

* Vetri, Philadelphia, Pennsylvania: “Each dish was fabulous. We started off with a glass of Prosecco, crudite with basil sauce, and a salumi plate. It was then on to a variety of dishes, including scallop crudo, chestnut fettucini with wild boar ragu, spinach gnocchi with brown butter, goat with polenta, and lamb with cannellini beans, followed by sweets, cappuccino and pistachio flan.”

 

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