There are a lot of elements that make up a fine dining experience. It’s more than just the food. The service is an important element, as is the décor, the tableware, comfortable seating, and general ambiance. One thing that always impresses me is the aroma. If you walk into a restaurant, it should smell like someone’s been cooking an inviting meal. I’ve turned around and left cafes that had either an unappetizing nose when I entered, or no aroma at all.
Chef Rafael Palomino's Nuevo Latino restaurant, Sonora, knocks it out of the park on aroma, and on every other element that makes a fine dining experience. After being turned on to Sonora by Uncle WestFester a few years back, it’s become one of my absolute favorite spots. Palomino can do no wrong in my mind, and Hudson Valley Restaurant Week gave us the opportunity to enjoy the atmosphere and food while spending a little less.
I had the seared free-range chicken stuffed with Colombian chorizo, goat cheese and sweet plantain served over sautéed spinach (shown above), which was boned and perfect. Every course is unusual, Sonora presents Latin specialties from Spain, Mexico, Argentina, Peru, etc., yet seasoned with care.
The decor at Sonora is interesting and soothing, with Southwestern colors and paintings, and you can talk! The service is perfect: always attentive but not too familiar, there when you need it, and gone when you don’t want to be disturbed.
I love saving money, but Sonora is a place for eating at any time of the year.
No comments:
Post a Comment