An insider's view of the Connecticut dining scene
Aug 18, 2014
08:51 AM
The Connecticut Table

Creative Plates the Center of New Bustling Bar in SoNo, Washington Prime

Creative Plates the Center of New Bustling Bar in SoNo, Washington Prime

CTbites

Deviled Eggs at Washington Prime.

Washington Prime recently opened at the entrance to the SONO “Ironworks” on the corner of Washington and North Water Streets and is already garnering positive feedback and enormous crowds each night. CTbites offered a sneak peek a couple of weeks ago and recently re-visited this high energy and bustling establishment on two separate occasions to sample the food.

Self-described as an Eating + Drinking Well, Washington Prime reflects the collective vision of locals and co-owners Rob Moss and Marco Siguenza. Moss, a native of New Canaan, is no stranger to opening high energy restaurants in Fairfield County, overseeing many over the last ten years. Siguenza is the epitome of the American dream, starting as a busboy at Match Restaurant and now 16 years later one of the owners of Washington Prime, a neighboring restaurant. The kitchen is overseen by Executive Chef Jared Falco, classically trained at the French Culinary Institute. Before moving to Fairfield County, Chef Falco honed his culinary skills at Daniel and WD-50 in NYC. The trio are now working closely to present a vibrant bar scene with delicious interpretations of tradition cuisine.

The menu is divided into several sections. From “Soups / Salads” we sampled the “BEETS,” the “GRILLED CAESAR,” the “N.E. CHOWDER” and the “PRIME WEDGE.”

The N.E. CLAM CHOWDER was my favorite. The creamy base was smoky and filled with Little Neck Clams. Included in the presentation were sweet corn and small diced potatoes. The rich bisque was fully focused on melding the brininess of the clams with the smokiness of the soup. This was a great combination.

(The 18 oz. Ribey at Washington Prime, left, courtesy of CTbites.)

The PRIME WEDGE included gem lettuce, which was fresh, clean, and the canvas for the remaining ingredients. The mild Hudson Valley blue cheese was creamy and the house-made bacon bits added saltiness and crispiness. Complementing these items were the tomatoes, which contributed both sweet and sour notes, and the chili flakes that delivered a surprise, sometimes too much kick to several bites.

For the full story and much more, visit ctbites.com

Creative Plates the Center of New Bustling Bar in SoNo, Washington Prime

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