A super creative Fairfield county chef is redefining our dining-out experience - with an impeccable menu, comprising of dishes prepared with the perfect balance of passion and restraint, complete with flavor profiles and textures that are unique yet comfortably familiar…. and wonderful twists and surprises at every turn. Top it all off with a staff that is incredibly professional, attentive and friendly and what you get is a dining experience par excellence.
My honey and I had a fabulous and memorable dinner at South End in New Canaan recently. I had been there before for lunch, LOVED IT and was determined to come back to dinner soon. And this dinner did not disappoint. Chef Nicolas Martschenko is a force in the kitchen. It is apparent in the food he serves. He is a perfectionist- it is clear. His passion drives him to source quality ingredients and create most things from scratch. Like the mind-blowing Tagliatelle Bolognese. This house made pasta, it’s texture and taste, may have completely ruined me from eating pasta anywhere else again. I am not from Italy- but one bite of this pasta made me instantly recognize that this is how pasta is meant to be! The bolognese sauce is light and creamy while the pasta has a memorable bite. Together they create perfect harmony.
Another gorgeous GORGEOUS dish we tried was the Barbecued Octopus. With romesco sauce, grilled andouille sausage, charred olives and …. get this….. “smoked” breadcrumbs! Can I shout out, “WOW”?!!! This was an epitome of textural contrasts and flavors blasts. No wonder it’s a best seller on the menu!
I loved how each dish hit varying notes of flavors and textures. Like the Tuna Poke marinated in sesame oil powder. Light, flavorful and designed to make the tuna shine!
The Burratta was a complete surprise as well- served with roasted butternut squash purée offering beautiful sweet notes, pumpkin seeds for great texture, tahini for nuttiness, sweet Saba for that touch of seet-tartness and pickled onions for a delicately spicy kick and crunch. I think the pickled onions made this dish…without them the whole plate could easily read as a savory-dessert. And I loved that this dish came after a few of the intensely flavored ones on the menu. It was almost like refreshing sensation for my palate.
We were so full by this time that sadly we had to skip the main course….but the duck confit potatoes are seriously calling my name! And I must go back. …..soon!
Michelle, the General Manager at South End INSISTED we try some dessert before we leave. We could not resist. So we got, not one but two desserts! Mmmm Hmmm…..
Let me just say, Ricotta Donuts!!! OMG! What a dynamite dessert. We were blown away by this light and creamy donut and it’s superbly delicate exterior crunch. Chef Nick you ARE A genius! Thankfully, Michelle has confided that as long as she is working at South End, this dish will not leave the menu. It’s in her contract! 
Wanna try some more soul-satisfying sweet goodness? Then you must also try the Warm Skillet Cookies. This chocolate chip and walnut cookie comes in an adorable cast iron skillet it was cooked in. At first bite, it is sure to bring back your happiest childhood memories.
If you haven’t already been- you must, and if you have been- you must return- to South End. Pronto!
South End, new Canaan | http://southendnewcanaan.com
