At 86 Winter the Chicken Cordon Bleu is hand tenderized free-range chicken held together with the perfect blend of black forest ham and Swiss cheese.
The beautifully plated dinner included medallions of chicken cordon bleu, potatoes, and green beans. (The potatoes and green beans were served with most meals at our table.) The delicately flavored chicken might not have been flavorful enough for this particular diner if it weren’t for the tangy taste of the ham that accompanied each bite. The smashed potatoes complemented the subtleties of the chicken, while the garlicky green beans were a bit bolder than the rest of the meal. Not to slight the entrée, which was certainly well-prepared, but I am a huge fan of garlic, and like my vegetables al dente, so the vegetable was for me the star of the meal. The portion was perfect. I didn’t go home hungry nor did I have to bring half the meal home with me in a doggy bag. Actually, come to think of it, I could have used a few more green beans, but only because they were so good.
In homage to Southern cuisine, the Stuffed Pork Loin at 86 Winter on Water Street adds an elegant flare to an American meal. The center cut pork loin was cooked to perfection and topped, not stuffed, with a floury, crumbly, cornbread of equal size to the pork loin it rested upon. Topping both the cornbread and pork loin was a slice of jalépeno pepperjack cheese that infused the contrasting flavors of the cornbread and meat. Helping to bring closure to the array of flavors, a homemade bourbon barb-b-que sauce, with a slight tang of marinara, acted as a base. Accompanying the main dish were thin sliced potatoes with an incredible cheese sauce and green beans with a familiar garlic and pepper flavor that left a pleasant aftertaste.