Pheasant, rabbit, and boar were just a few of the game meats that took center stage at the Game Dinner presented by Chef Pasquale “Pat” Pascarella and Bar Sugo. We had the pleasure to attend and satisfy our culinary taste buds with the various game entrees being served.
Bar Sugo, located at 120 Wall Street in Norwalk, CT is a quaint place that seems to be a favorite with the locals. It is the dream of Chef Pat, having a restaurant that offers small plate Italian cuisine featuring six different types of meatballs, house made pastas and pizzas. “We consider ourselves unique because we utilize all of our local farms and keep a fresh and “Italian mindset” when it comes to utilizing each product to its fullest potential without masking its truest flavor.”
The Game Dinner was a big hit with area foodies, as there was not an empty seat in the place. We heard that there were also quite a few on the waiting list. Moral of the story, buy your tickets early next year. Each entree focused on meat that in years gone by, would have be gathered by the hunter.
Chef Pat’s father and mother (pictured above) were also in attendance and enjoyed the game fare that their son presented to the crowd. Chef Pat took a moment from cooking and looked out the window between the kitchen and the bar at all the smiling faces brought about by the delicious food. Chef Pat was assisted in the kitchen by his brothers (see photo below), truly making it a family affair.
Along with the dinner was your choice of either wine or beer, Peroni or Miller Lite was the beer selection. The red wine was the Lapostolle Cuvée Alexandre Merlot from Chile which paired nicely with the game meat.
The dishes were served family style bringing people together as if it was one big family having a culinary adventure. As we sat around and chatted with our neighbors we snacked on duck prosciutto and lightly buttered grilled bread. Shortly thereafter, the first game entree arrived; beautifully grilled Pomegranate Glazed Quail (one of my favorites) with carrot puree, baby carrots, pumpkin seeds, and lime crema. The quail was followed by the Chicken Fried Rabbit with blue cheese, pickled celery, and smoked salt.
Moving to an Italian side, we had Homemade Cavatelli with duck ragu, olives, arugula, black pepper, and fig compote. Then Wild boar Meatballs in a rich tomato sauce with bacon jam, ricotta, and pickled pink peppercorns. The last Italian one being the Pheasant Alla Milanese with Patti’s lettuce, marinated red onion, oven roasted tomatoes, black truffle, and shaved Pecorino Crotonese.
Another one of my favorites and the last one (good thing as we were all getting pretty full) was the perfectly cooked, medium rare Roasted Venison Loin accompanied by broccoli rabe, chorizo, heirloom potatoes, fiore di latte, burnt honey, and toasted farro.
Bar Sugo is open Monday through Thursday from 4 pm to 10 pm, Friday and Saturday 4 pm to 11 pm, and Sunday from 3:30 pm to 9 pm. On Sunday, brunch is served from 11 am to 3:30 pm.
An excellent time was had by all with tasteful, “walk on the wild side” game food and delightful conversation. Chef Pat’s Italian cuisine focus shined through in a couple of the entrees, using the game meat as the center point and blending in the Italian flavors.
102 Wall Street
Norwalk, CT 06850