Five Things: Tallulah on Thames, Newport
Wednesday, May 19, 2010
Buy Local, Cook Global: Chef Jake Rojas's eclectic culinary style is spot-on. He blends Classical French, Italian, and regional favorites seamlessly to create a menu that will have all of Newport clamoring for a seat in his swanky new restaurant. Fusing styles while using ingredients that have been sourced from local farms and artisan food makers says Rojas’ chops are worth checking out. This is how it's done, folks!
Egg Me On: My favorite flavor by far was the deftly prepared Black Bird Farms Poached Egg. On the side, a petite pile of pea greens clad in black truffle vinaigrette was so good I needed to put my fork down and take a few deep breaths. Back to the egg, served at 145° and nested on a piece of slightly sweet brioche, this plate--dotted with little chunks of crispy bacon--should be on everyone’s check when they come to Tallulah.
Classic Revival: Dessert was a bit of flavorful fun. A Pineapple Polenta Upside Down Cake caught my attention right away, and I am so glad it did. I loved the grainy texture of the corn meal contrasting with a smooth, locally produced coconut gelato. This dessert was smart, fresh, and I would be sure to order it again.
Hit “Save”: 464 Thames St, Newport, 849-2433, www.tallulahonthames.com. Mon & Wed 5pm-10pm, Thurs-Sat lunch 11am-3pm, dinner 5pm-9pm, Sun brunch 9am-2pm, dinner 5pm-9pm
Photos Stephanie Ewens
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