There's no way around it: The ugliest dish I tried at Winter Park's new Bulla Gastrobar is also the most delicious. I must share.
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During a visit last night with friends, I was torn between ordering the rack of lamb with brandy and porcini-mushroom sauce, salmon en croute with spinach in a pastry shell, or chicken with lemon-caper sauce. As it turns out, all three were added the week before just for fall. I opted for a fourth choice, a parmesan-crusted chicken breast with Dijon mustard cream sauce, which you see pictured. (That's my friend's, actually. I started wolfing mine down before I remembered to snap a photo.)
This is good food--simple and straightforward, for sure, with fork-tender chicken, a gentle crust, and a velvety, flavorful sauce. I was invited to add on two sides. The "creamy au gratin potatoes" are what I call calorie-worthy. They were just absolutely scrumptious--tender and creamy and cheesy. I had sauteed spinach with mine. The greens were fresh but a tad too salty. It seems from the picture that my friend opted for sauteed green beans.
Owner Tatiana Cerruto tells me that yet more menu items are available until the weather turns yet chillier: scallops in a white wine and roasted garlic sauce, bouillabaisse, and a Grand Marnier souffle among them.
I suggest you copy my dinner group and begin your dinner with a glass of Kir Royale, which is a flute full of champagne and Cassis. It was just sweet enough and vibrantly bubbly.
Eat enthusiastically,
Rona
Red Pasta, Another Prato Masterpiece
The pasta was red, maybe magenta. And the flavor was kind of sweet, though those white shavings of what I believe were cheese grounded the sweetness so it was intriguing, not overbearing.
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