A perfect night at Theos..

There is culinary magic brewing just off Dickson Street in Fayetteville, Arkansas. Thanks to Restaurateur, Scott Bowman, and Executive Chef, Brian Aaron, the culinary world has been sparked.

It has been a long time since this chef has experienced such wonderful and diverse cuisine in Northwest Arkansas. My husband and I had asked to sample a little of everything, and it only took two and a half hours. We started with cocktails and believe it or not, I was very excited about having, fresh, fizzy tonic in my Sapphire and tonic. A culinary experience has to start from the moment you walk in. Theo’s American Kitchen takes you away from the hubbub of Dickson Street; it has the feel of an uptown New York American Bistro -  from the plush leather chairs in the bar to the contemporary dining room, you are  lead through a truly great food experience. With valet parking available, you just drive up and the fun begins.

We had two tasting menus and each of us had something different.

The first course was a classically made Shrimp Bisque with shrimp toast for dipping. A delicate start that was paired with a Pascual Jolivet, Sancerre for Jim and a Les Hautes Noelles Muscadet. Did I mention that Theo’s is the proud recipient of the 2006 and 2007 Wine Spectator Award of Excellence?

The second course was Ginger Shrimp and Rare Ahi Egg Roll with Pea Shoot Salad and Wasabi soy Vinaigrette and Proscuitto Wrapped Sea Scallops with Watercress Salad, and Lemon Thyme Vinaigrette. The egg rolls were amazing and a clever play on an Asian classic. I loved the Proscuitto Sea Scallops because the Proscuitto became so crisp and a great contrast to the perfectly cooked scallop. Moving along, it would be a long night... 

Chef Brian decided to let us breathe a little and sent out an Intermezzo, a course to let our palates recuperate. White and green asparagus with butter soaked crab with cilantro micro greens. WOW! I asked Chef Brian where on earth he gets all of his produce, he uses fifteen different vendors from across the nation. Let’s hear it for Fed Ex!

The fish was next, I had the Curry rubbed Grilled Swordfish with Coconut Forbidden Chinese Rice and Jim had the seared rare filet of Ahi Tuna, Wasabi Mashed Potatoes with A Tempura Bok Choy. 

Jim''s cleverly presented Tempura Bok Choy was paired nicely with Dashwood Sauvignon Blanc. My swordfish was paired with a J Lohr,Chardonnay; it all worked beautifully.

Yes, we are still breathing, break time, here comes the Blood Orange sorbet palate cleanser.. Just enough tang and sweet to do the trick, I thought we might be through but no, here comes the Blood Orange Glazed Roasted Muscovy Duck for me and Theo’s Grilled Rib-Eye, for Jim,  with fingerling potatoes, asparagus, white truffle butter and aged balsamic. Jim’s dish is paired with a Barbera d’Asti! Now let’s talk about duck! I was amazed, it had the texture of a fine filet, cooked perfectly with a delicate no-game taste. That’s because it is Muscovy, in my opinion,  the best of all cooking ducks. My duck was the highlight, a wildcard yes, and so worth it.

The tasting menu was completed by a molten chocolate-caramel cake with the creamiest of caramel ice cream...and a glass of Regale, Bruchetta d’Aqui from Banfi. There are rare moments when the food and the wine go together like two peas in a pod and this was one of those moments. The sweet, sparking wine and the chocolate are regal together. A fitting ending to a meal fit for royalty. Our waiter, Scott, from Brighton, England, was on mark through each course, guiding us with a subtle hand. The dinner -  exquisite, the atmosphere - perfect, the evening - memorable.

Of course, no one has to do the Chef’s Selection Prix Fixe Tasting, but I would highly recommend even  just to sample Chef Brian’s Fare. Brian beams when talking about his sous chefs,  "They are so great!" he exclaims. Fernando Castillo and Brandon Gormen are back in the kitchen making their magic perform for the lucky diner. Scott Bowman has done a masterful job of letting the kitchen evolve and let the talent in the kitchen use their creativity. This is rare in the restaurant business. For a wonderful dining experience, from the ambiance to the final sip of espresso, Theo’s American Kitchen is definitely the place to go.

Third course, I had the Pan Roasted La Belle Farms Foie Gras with a Marsala Braised Granny Smith apple and Jim had the slow roasted Pork Shoulder with Diakon and Napa Slaw, Asian Pear and Hoisin Glaze, Foie Gras is a personal favorite and the kitchen seared it to Perfection, Everyone loves the Pork Shoulder that literally melts in your mouth. Jim had the Rioja Crianza with the pork and I loved the sweet Moscato d’Asti Nivole, a great combination Of flavors to lead us on our culinary journey.

Until next time!

Susie