I visited 51 Front Street recently to check out the new menu and learn more
about the new business. Previously owned and operated by different owners, 51
Front Street has been taken over by Chef Joe Marosek and his wife Elena
Marosek. Combined, these two have over 25 years of experience in the restaurant
industry, and that certainly shows through the changes that have been made to
this business.
As a lucky writer, I was asked to attend a tasting at the new restaurant and
happily accepted. When I walked in, the ambiance was relaxed and intimate,
which was nice because outside it was ugly and raining.
How pretty is that? The food samples to the left I will discuss in a moment,
but I wanted to first talk about the wines. The red is a pinot noir and the
white is a sauvignon blanc. Normally, I’d go with white, but for this occasion
I went with the pinot noir. Alright moving on to the food…
This selection from the menu item “Meatball Trio” is one of the
three Cyprus-style meatballs. This beef and pork meatball is served here with a
spread consisting of roasted peppers, walnuts and feta. The outside of the
meatball is a tougher texture and as you bite down the juices run wild. The
spread adds a great addition of fresh flavors to compliment the meatiness of the
meatball.
Next was the sample of the Summer Harvest Salad, prepared with bites of
juicy watermelon and vine-ripened tomato with goat cheese and a balsamic
reduction. For sample sake, they graciously put the salad on skewers which
allowed for easy tasting, even though I ended up eating three of them in total.
I cannot stress enough how watermelon adds such a huge flavor to a salad like
this. The hearty taste of tomatoes and milky goat cheese allow the watermelon
to really shine, providing a sweet and juicy bite. This salad is as refreshing
and tasty as a salad can get.
Finally, the chef brought out the traditional Italian arancini, served with
a marinara sauce. The dish itself isn’t even on the menu and I began to devour
them before I could get a picture, so for that, I apologize. Well, I actually
don’t feel bad for eating it immediately, because the freshly fried ball of
rice was rich in the center with fresh mozzarella and Italian spices, and it
was to say the least, a wonderful addition to my day.
After speaking with Elena at length and learning about each dish on the menu
and what goes into making them, it’s a toss-up as to what I’m actually going to
order when I go there for dinner. If I had to bet, I could see myself ordering
the Cedar Plank Jail Island Salmon – served over a corn, avocado and roasted
poblano salad dressed in a sherry vinaigrette but there’s also a few others
that pique my interest. I’m telling you, you need to check this place out this
summer!
