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.
The portions of this meal were hearty and each side dish played an integral antagonist to the main course as their flavors competed for attention. The synergy of the textures and contrasting flavors played beautifully together to create a worthwhile meal.
The filet of sole at 86 Winter in the Canal District was served stuffed with lobster, scallops, and shrimp. Tossed with a mediera lobster cream sauce and served with sautéed green beans and gratin potatoes. Due to dietary issues, I decided to order this dish without the cream sauce. The fish was light and a bit dry, had I ordered it with the cream sauce it would have been perfect. The stuffing was delicious with large chunks of scallops, lobster, and shrimp mixed with celery and little else. Unlike most stuffings, this one was not overly buttery or filled with breadcrumbs; this simple combination allowed the true flavors of the fish to shine. The green beans were deliciously tossed with garlic. The potatoes were light – not heavily buttered or with too much cheese – I could actually taste the potato. Overall a great dish!