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.
A delightful twist on the classic American dish, meatloaf and mac and cheese. 86 Winter’s half and half delivered famished diners with a slice of meatloaf and a generous bowl of baked macaroni and cheese. The meatloaf, full of flavor, was a unique combination of veal and beef covered with a slightly sweet port wine sauce. The side of green beans were blanched and served with fresh garlic and crushed, crunchy, pistachios—a delightful and unexpected surprise. The mac and cheese used penne pasta and was topped a delicious crispy crust of crackers and butter. The macaroni itself was cooked al dente and not overly cheesy. This meal is a unique rendition of two of America’s most beloved comfort foods melded together to be a truly satisfying meal.