Recently, we had the pleasure of dining at one of the top three restaurants we've visited in the last two years. The experience was nothing short of exceptional, with every detail meticulously curated to ensure a memorable meal. From locally grown ingredients to an impressive wine selection, Restaurant Constance has certainly earned a spot in our regular rotation. We visited with our friends Paul and Melissa…here’s a rundown of our delightful evening..but first a brief history about the chef.
A Chef’s Journey to Culinary Innovation
With talented chef Sam Diminich, who previously helmed Upstream (a favorite of ours until its closure due to COVID), and a menu that is both innovative and comforting, this place has secured its place in our dining rotation. Diminich named the intuitive restaurant after his daughter, Constance which means steadfast. She played a large role in helping bring Sam back to the cooking world. Alongside Restaurant Constance’s renown success, Chef Diminich also has a win on the show “Beat Bobby Flay”.
Diminich fought hard to get to where he is today. After battling years of addiction and now celebrating 8 years of sobriety…food and cooking gave him another chance at life. Its location is actually in the old Counter restaurant space (see Jordan’s review of Counter here), over off Freedom Drive, with a very intimate setting. Only 10 tables, an open kitchen space…often diners will be greeted by Diminich, who offers a history of the farmers he sources his ingredients from and sometimes will project stories and information on a projector in the restaurant. We love that Chef has a story, one that really shows how cooking and food can be healing.
A Toast to Quality: Wines of the Evening
Our meal began with a bottle of Col Vetoraz Prosecco, a sparkling wine from Valdobbiadene in Italy, renowned for producing some of the finest Proseccos. This DOCG-grade Prosecco is among the highest quality available, reflecting its prestigious origins. The bubbles set the stage for the evening's culinary adventure.
For dinner, we enjoyed a bottle of Domaine Girault Sancerre Blanc from the Loire Valley in France. Made from Sauvignon Blanc grapes, this wine offered a lighter taste compared to its California or New Zealand counterparts. It was perfectly balanced and paired beautifully with our seafood dishes.
An Inviting Menu with Fresh, Local Ingredients
One of the highlights of this restaurant is its commitment to using locally grown ingredients. While the meats are sometimes sourced from elsewhere, the vegetables and other produce are provided by new-generation farmers who emphasize sustainability and quality. Let’s define what new gen farmers are. Next-Gen farmers are reshaping agriculture with a blend of technology, sustainability, and innovative thinking, aiming to address modern challenges and improve the efficiency and sustainability of farming practices.
The menu, though compact, changes regularly, which is a testament to the chef's dedication to offering fresh and seasonal options. The mark of a great restaurant is when we find ourselves wanting to try nearly every item on the menu, and Restaurant Constance certainly delivered on that front.
Appetizers that Steal the Show
We began with a selection of appetizers, each offering its unique twist:
- Pork Belly Dumplings: These were standout bites, with perfectly crispy exteriors and succulent, flavorful pork inside. They were so generous in size that they could easily have been an entree on their own.
- Korean Fried Chicken Lettuce Wraps: While I wasn't as enamored with this dish due to its overly crispy texture, reminiscent of mediocre General Tso's chicken, Paul enjoyed it immensely.
-Tomato & Burrata Salad: This dish was delicious, though we found it a bit too salty for our taste. The creamy burrata paired well with the ripe tomatoes, but a lighter hand with the salt would have enhanced the overall experience.
-Labneh: A creamy, tangy delight that everyone enjoyed, adding a refreshing contrast to the richer dishes.
A Feast for the Senses: Entrees that Impress
For our main courses, we had:
-Pan-Roasted Outer Banks Scallops: Both Melissa and I were thrilled with this dish. The scallops were cooked to perfection, with just the right amount of moisture and tenderness. Melissa mentioned a preference for Moroccan couscous, but I appreciated the larger Israeli couscous used in this dish, which had a satisfying texture reminiscent of lentils.
-Roasted Red Grouper: Beth and Paul were equally impressed with their red grouper. The fish was cooked well and had a delectable flavor that matched its fresh, local origins.
The Sweet Finale: Desserts Worth Savoring
Even though we were quite full, Paul and I couldn’t resist trying a couple of desserts:
-Peach Shortcake A seasonal delight with juicy peaches and a light, fluffy shortcake.
-Black and Blue Napoleon: This dessert was a striking contrast of flavors and textures, a perfect ending to an exceptional meal.
This restaurant not only met but exceeded our high expectations. It’s a bit of a splurge at $100 per person before gratuity. But every cent was worth it for the quality and experience provided. If you’re a food enthusiast looking for a new culinary adventure, make sure to check out one of the best restaurants we have tried in a while —you won’t be disappointed!
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