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.
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!