http://www.restaurantsct.com/blog/manolo-shows-no-lack-of-zest-in-westport/ Fri, 10 Feb 2012 04:17:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.restaurantsct.com/blog/manolo-shows-no-lack-of-zest-in-westport/comment-page-1/#comment-136 Jennifer Wed, 29 Jul 2009 01:34:51 +0000 http://www.restaurantsct.com/blog/?p=942#comment-136 I went to this restaurant with my parents and my husband, driving up to Westport from New Canaan, based on this review. The food was sensational! We are all frequent world travelers and have quite high standards when it comes to dining. The way the menu is organized is genius. There are small and large portions of both appetizers and mains, as well as separate side dishes. Between all of us, we ordered the mussels and prosciutto appetizers, the scallops, lamb, vegetable pasta, risotto, and bass for mains, and spinach, fingerling potatoes, and green bean sides. Dessert consisted of profiteroles, maytag blue and pave cheeses, and figs with mascarpone. We all tried a little of each dish, and we all unanimously agreed that the food was excellent. All the ingredients tasted as fresh as I think any could. Each flavor component could be detected, and complemented one another perfectly. We felt like our sense of taste had been heightened. The $32 chilean wine was so good that we eagerly consumed two bottles of it, and the men concluded that even the coffee, often a disappointment at nice restaurants, was very good. I am not sure I have ever had such a satisfactory dining experience. There were no disappointments. Everything impressed. Even the fingerling potatoes, flavored simply with olive oil, salt and parsley, were extraordinary. We cannot wait to return. I went to this restaurant with my parents and my husband, driving up to Westport from New Canaan, based on this review. The food was sensational! We are all frequent world travelers and have quite high standards when it comes to dining. The way the menu is organized is genius. There are small and large portions of both appetizers and mains, as well as separate side dishes. Between all of us, we ordered the mussels and prosciutto appetizers, the scallops, lamb, vegetable pasta, risotto, and bass for mains, and spinach, fingerling potatoes, and green bean sides. Dessert consisted of profiteroles, maytag blue and pave cheeses, and figs with mascarpone. We all tried a little of each dish, and we all unanimously agreed that the food was excellent. All the ingredients tasted as fresh as I think any could. Each flavor component could be detected, and complemented one another perfectly. We felt like our sense of taste had been heightened. The $32 chilean wine was so good that we eagerly consumed two bottles of it, and the men concluded that even the coffee, often a disappointment at nice restaurants, was very good. I am not sure I have ever had such a satisfactory dining experience. There were no disappointments. Everything impressed. Even the fingerling potatoes, flavored simply with olive oil, salt and parsley, were extraordinary. We cannot wait to return.

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