Syracuse, N.Y. — Board & Bar Charceuterie’s Neapolitan board isn’t the standard array of cured meat and cheese. Actually, there wasn’t a speck of speck or salumi discovered on the big picket block in the course of our desk.
Meatballs, Italian sausage and breaded hen fritters had been served with contemporary mozzarella, ricotta and parmesan cheese with a copper-clad mini-skillet of marinara sauce. Grilled pink onions and roasted plum tomatoes adorned the board, as did a mound of pesto hummus.
It was visually putting with regard to paint and texture and much more fulfilling to eat. The inflexible, considerably crunchy exterior of the meatballs confirmed proof of frying, not baking or cooking in sauce, a pleasing departure from what now we have come to anticipate from restaurant meatballs.
Giant Italian sausage hyperlinks had been marketed as spicy, however had been actually simply assertively spiced with flavors of fennel and different herbs. We discovered the chunky marinara to be daring and stuffed with roasted tomato taste with hints of garlic and a splash of crushed pink pepper.
Along with the home focaccia, we had the instruments to assemble bite-sized hen parmesan, meatball and sausage sandwiches. Housemade potato chips created the perfect provider for the earthy, contemporary taste of the pesto hummus.
It embodied the spirit of a charcuterie board fairly than adhere to the definition. Actually, you would say it defied the notion of charcuterie.
The pun is meant. Board & Bar opened throughout Summer time 2021 within the spot previously occupied by Defi Delicacies, a high-end open kitchen restaurant that shuttered during the COVID-19 pandemic. Nick Salvetti, as soon as a chef and associate in Defi, rebooted the situation with a brand new idea. He and his spouse, Laurie, lead the brand new enterprise.
4 boards can be found at dinner service and priced by measurement. A small board, feeding 1-2 folks, is $20; a board for 2-4 folks is $35; and a board for 4-6 folks is $50. Our medium Neopolitan board would have created leftovers for 2 however was right-sized for 4 of us as we made our approach by the menu.
The Conventional Board is nearer to the meat and cheese mixture most diners are accustomed to. Prosciutto, pork rillette, and hen and sage mousseline are paired with blue cheese, a black pepper-crusted goat cheese ball, fontina cheese, pickled vegetable and scorching pepper jam.
Cooked pork is pureed right into a paste and molded for the rillette, rendering it spreadable on focaccia bread. It was salty with a barely earthy taste to it. It offered a distinction to the mousseline, the flavour of which one among our companions referred to as a “fancy hen salad.” Creamy in texture, the hen and herbs unfold like pate and was paired properly, although by accident, with a piece of blue cheese as we unfold it on bread.
Our server warned us to not strive consuming the goat cheese ball as a singular merchandise. Apparently, one other visitor popped it into their mouth and almost choked on the aggressively peppery cheese ball. Good to know. Unfold on a kettle chip or bread, the earthy, creamy cheese lower some, however not all, of the pepper’s sharpness.
The seafood board was a curious entry, revolving round a Mexican-inspired shrimp salad. Salad-sized shrimp was tossed with cumin and jalapeno peppers to create a flavorful, however not too spicy mix that will have been good for a tortilla chip. The scallop mousseline was an attention-grabbing preparation. It had a decidedly fishy taste, although it was gentle and ethereal. It paired effectively with smoked salmon on a hunk of focaccia.
Board & Bar gives two dessert choices. We opted for the small measurement of every they usually had been offered on the identical board. Within the Cheesecake Board, small chunks of wealthy cheesecake with a graham cracker crust had been overshadowed by the mounds of sweetened ricotta cheese. When dipping do-it-yourself shortbread into the cheese, you bought a deconstructed cannoli. Pecan brittle made for a a lot better pairing with the cheesecake.
The Chocolate Board provided gooey fudge brownies with a crisp exterior and decadent inside. Chocolate shortbread and chocolate fritters discovered themselves dredged within the caramel sauce served alongside the cheesecake. The white chocolate shooters, a mix of thick whipped cream and white chocolate wrapped in skinny sheets of white chocolate had been cloying and wealthy, tickling the candy tooth.
Equally as represented on the menu is the Bar facet of the restaurant. Along with an unlimited collection of draught and canned craft beers is a seasonal cocktail menu. The pomegranate spritz ($12) bridged the summer time and fall with the addition of dry and tart pomegranate liqueur to the already bitter and vivid Aperol spritz. The Excellent Pear ($12) blended pear liqueur, vodka, and rosemary syrup for a semi-sweet beverage stuffed with fruit taste.
Guests who keep in mind Defi will discover the economic decor very related, soften solely by the addition of couch-style benches on the perimeter tables. They can even discover the service to be as educated and attentive as earlier than. Our server set the temper for the night of sharing and dialog with an affable method that by no means let drinks get too low earlier than checking in for refills.
The overwhelming majority of consumers had been like our group; tables stuffed with family and friends choosing their approach by the boards and immersing themselves within the relaxed, informal environment the Salvettis have labored to create.
The Restaurant: Board & Bar Charcuterie, 208 W. Water St. #6, Syracuse, NY 13202; (315) 497-6229.
Reservations? Not accepted.
Entry to Disabled: Huge doorways and loads of room to maneuver inside make it straightforward for these with mobility points.
Bank cards? Sure.
Parking: On-street parking is your greatest wager.
Outside eating accessible? Sure.
Noise stage: I’d charge it reasonable. Music performed overhead and a big group was seated close to us, however we may nonetheless preserve regular dialog tones.
Particular diets catered for? A vegan board is on the market and pescaterians will likely be proud of the seafood board. These following gluten- and dairy-free diets ought to focus on their particular person wants with their server.
Youngsters’s menu? No.
Hours: 5 to 10 p.m. Tuesday to Thursday; 5 p.m. to midnight Friday; 7 a.m. to 2 p.m. and 5 p.m. to midnight Saturday; 7 a.m. to 2 p.m., Sunday. Closed Monday.
Value: Boards are priced by servings, starting from $25 for one to 2 folks, to $50 for 4 to 6 folks. Dinner for 4 with drinks, dinner and dessert boards, tax, and 20% gratuity was $250.14.
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