Carl, Chris and Mario wanted to express more than what the usual restaurant website offers.  They wanted to express their thoughts of food flavors and textures paired with complementary wines and beers.  So in response to this pent up energy, Restaurant Fire now has a Blog.  The boys will contribute whenever the literary bug hits and I thought I would kick off this endeavor by entering the inaugural post.

When Carl updated the menu for Fire about a month ago and needed new pictures for the website,  I jumped on a plane and took a flight down one cold Friday.  My mind was salivating at the thought of  the new concoctions from the boys in the back.  Throughout the weekend I took dinner and brunch pictures, which you can see on the Fire’s menus.  The meals I tasted were delicious but as usual, Fire offers specials that go beyond your expectations . . . you always hear chefs talk about layers of flavor but only a select group can execute with elegance.  Carl has a great ability to bring flavors together that rise to prominence long after the plate is clean.

The day I was there Fire offered a special that I have to share.  The dish consisted of a savory tomato sauce with subtle lobster undertones.  The sweet lobster meat was prepared in very generous portions but in just the right complementary amount.  The sauce surrounded a mound of creamy risotto crowned with a surprising jewel.   Chris (Sous Chef) had taken a poached egg and every so gently coated the egg with Panko breadcrumbs and slid it into hot oil.  A deep fried poached egg?!!  As I cut into the egg, the velvet yellow yolk melded with the risotto and lobster sauce.  Each ingredient’s identity whether texture or flavor could be distinguished while at the same time they formed a singular note of gastronomical music.  It was a memorable feeling.  I sat there long after the empty plate was cleared away dissecting what I had just eaten while at the same time blissfully feeling . . . happy

I can’t wait for the next menu change!