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.
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.