Normally, Nicoise refers to a salad but here it is a clever take on a burger. It contains all the ingredients of a tuna Nicoise salad: tuna, potatoes, tomatoes, eggs, onions, olives and green beans — deconstructed. A rare tuna filet rides on a potato roll saddled with tomatoes, sliced eggs and red onion, then slathered with olive tapenade aioli and partnered with green bean fries (sautéed green beans). The whole thing made a mighty tasty mouthful.
Desserts represent Chef Brandon’s playful side with such whimsical titles as “not just a dingdong,” “sub-pop tart with seasonal fruit filling,” and “Irish car ‘bombe’ with Jameson whiskey crème anglaise.” The latter is vanilla gelato with a chocolate center encased in amaretto cookie crumbs and drizzled with a touch of whiskey scented crème anglaise. If you’re old enough to remember it, think of that Italian standby, bisque tortoni. The fresh homemade gelato has a very creamy smooth texture and rich taste accented by the crunchy almond flavored crumbs, in a word, yummy.
