Burlingame Restaurant

Burlingame Restaurant

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W

hen Eric and Deb Fanelli opened Burlingame Restaurant with Chef Chad Livingston, their vision was simple: to provide great food from fresh ingredients, with unobtrusive service, in a refined and relaxed environment. I was eager to try this new restaurant everyone was talking about, and so I invited my friend Roger to join me there for dinner.
Our evening began with two creative wine cocktails presented by Patrick, Burlingame’s manager, while we nibbled on bread served with herb butter. I loved my Strawberry Lime Prosecco, which was bursting with fruity flavor and lots of bubbles. Roger sipped on a drink called Port of Havana, which was similar to a Mojito, but made with white port, lime juice, club soda, and mint, which made it light and refreshing.
Our server Michael then brought us our appetizers: Mixed Greens with Roasted Baby Beets, Marinated Feta, Walnut Brittle, and Blood Orange Vinaigrette for me and Mayport Shrimp with Anson Mills Goat Cheese Grits, Bagna Cauda, Red Pepper Marmalade, and Benton’s Bacon for Roger. My salad was so fresh and beautiful, and it was paired with Cuvaison Estate Sauvignon Blanc, a bright California white wine perfect for this appetizer. Roger was served a glass of Banfi San Angelo Pinot Grigio, an intense and fresh white from Italy. I had a difficult time convincing Roger to share our appetizers, but he finally succumbed, and I got to enjoy some of those rich, creamy grits!
For our entrees, Roger had Wreckfish with Heirloom Spring Squash, Red Quinoa, Zucchini Puree, Stuffed Baby Bell Peppers, Mussels, and Chorizo. Wreckfish is a very popular fish that is similar to grouper, slightly sweet and mild, and perfect in this entrée. This dish was beautiful and complex, with an excellent balance of flavors and textures. Roger enjoyed a
glass of NxNW Riesling Horse Heaven Hills with his fish, a perfect accompaniment.
My entrée was Steak and Frites, Wagyu Hanging Tender, Wild Ramp Seasoned Fries, Mixed Mushroom Jus, and Aioli, and it was amazing. The beef was the most tender I have ever tasted, no knife needed! The mushroom sauce was savory and comforting, and I dipped some of those fabulous fries in the sauce. The fries were so crisp, and bursting with “rampy” flavor. Ramps are wild onions that grow in the eastern United States. The garlicky aioli was creamy and piquant! I loved the wine that was paired with this dish—Diseno Malbec, an Argentinean red that is great with beef.
For dessert, we enjoyed a slice of Pecan Pie, which was made from Chef Chad’s stepmother’s recipe. It was one of my favorite dishes that night, served with chocolate ganache and brown butter ice cream, all made at the restaurant. We also shared a deconstructed Lemon Pie, which was tart and refreshing, served with a Ritz cracker crumble and a combination of fresh and macerated blueberries. And for a special surprise, Michael brought us each a glass of Royal Toka Aszu 5 Puttonyos dessert wine from Hungary, which tasted of honey and apricots.
What an amazing meal! Burlingame is open Tuesday through Saturday from 5:30 p.m. and they serve brunch on Sundays. For reservations, call (904) 432-7671 or visit www.burlingamerestaruant.com. They are located at 20 South 5th Street.