To begin with, this evening was so spectacular that I have had a very difficult time writing about it while making sure that what I wrote was sufficient to the event. Hence the delay in getting it done.
This is a rather long post but I felt as though I needed to spend the time and effort to document one of the most memorable dining experiences that Laura and I have shared to date.I also believe that it is worth the time to read, especially if you have an opportunity to enjoy a meal in North West Arkansas.
This amazing dinner took place at Bordino’s in Faetville, AR. The general manager from P.F. Chang’s in Rogers AR, Ryan Van Hersh, gave us the recommendation to eat at Bordino’s while we chatted with him at lunch. Our requirements were: Upscale, quiet, delicious, with a great wine list. Ryan told us that Bordino’s is a Wine Spectator Top 100 restaurant (2006, 2007 & 2008).
After searching online, reading reviews, and going to their website (http://www.bordinos.com), checking to see what else I could find out this treasure, I attempted to make an online reservation. The website would not allow me to make a reservation before 9:00pm so I called and spoke with a pleasant young lady by the name of Summer. Due to a cancellation, she was able to fit us in at 8:00pm.
B e a u t i f u l !
The seminar Laura was attending ended early so we were able to leave sooner than expected, enjoy the drive to the restaurant, and enjoy a cocktail in the bar. We were introduced to Summer and she offered us the wine list and showed us to the bar area where we found a table that was just vacated.
Kim stopped by and offered to get us something from the bar. Laura had a Lemon Drop and I asked for a Glenfiddich Solera Reserve, a 15 year old single malt scotch with a lemon twist. The Lemon Drop didn’t have much flavor but it sure had a kick to it. The Glenfiddich was just as I expected, excellent.
As we were looking at the wine list, we saw a 2006 Layer Cake Primativo “a.k.a. Zinfandel” from Puglia, Italy, which Ryan also recommended, so we ordered a glass of that as well.
Unfortunately, the style of glass made enjoyment difficult as I couldn’t get a nose from the wine. I looked at the bar and saw what was needed - Reidel glasses! I asked the bartender for a clean Reidel and quickly poured the wine so that we could really smell it. We still could not get a lot of “nose” from this wine in that glass either.
Maybe it was because we ordered only a glass and the bottle may have been open too long or not stored properly once it was opened. What we did notice, was slight nuances of oak, smoke, dark fruits and coffee. This is NOT a California Zin by any means. This is a subtle wine without the huge, in your face flavors that you get from some California Zinfandels. It is a very mild wine without harsh tannins and by the time I did a quick count to four, the finish was finished.
After waiting until just before 8:00pm, we were shown to our table in a smaller room just off of the main dining area. So far, so good.
Ashley introduced herself and let us know that she would be taking care of us and let us know about the specials of the evening, regarding food and wine. She came back a few minutes later with a plate that had olive oil and peppergarlic and an assortment of fresh bread that were made in the restaurant and because this was our first time at Bordino’s she would be right back with something special.
She returned with an assortment of yummies that were to go with the bread, it was a plate with some thin slices of cheese, some balsamic vinegar and an oven roasted knob of garlic.
Ashley asked us if we had picked a wine that we would like to have with our meal and we told her that we had decided to let the staff choose our wines for us tonight. (They were all wonderful, not only the wines but the entire staff that came by, visited with us and took care of us during our meal.)
She then asked us some questions about the types of wines that we liked and then went to work on making some choices for us. We talked about the Layer Cake and how there was almost no “nose” to the wine. She then brought out two glasses one with a 2004 Reserve Century Vines Zinfandel Shaw Vineyard in Sonoma Valley from Kunde Estate Winery & Vineyards and a 2006 Petit Petit from Michael & David Phillips in Lodi, California to sample and to further get a better sense of our palates. We found that the Kunde Estate Zinfandel was harsh, almost bitter and definitely too tart after the Layer Cake. The Petit Petit was delicious. It was a very big wine, lots of flavors, deep ripe plum jamminess that was smoky and almost sweet on the tongue and smooth tannins that would go perfectly with the duck.
To go with our appetizers, they started us off with a 2007 Ferrari-Carano Fumé Blanc.This is a light wine that had high citrus notes, grapefruit, kiwi, pineapple, a slight nose of guava and an almost effervescence to it without a huge amount of oak. It should go very well with both the appetizers as well as the salads.
Dave Beatty (the Service Manager) came by with a tray that held four bottles of wine. All of the wines that we tasted AND a bottle of 2005 Abad Dom Bueno for us to try as well!
Dave shared with us that this was a great bottle of wine from northwest Spain. It had a nice deep red color, aromas of dark black cherry and blackberry, not too harsh, subtle tannins, elegant mid-palate with a wonderfully long finish. Absolutely delicious! This was an unexpected treat!
As we were sitting and chatting, our appetizers were brought out. Laura had the Three Mushroom Tart smothered in Thyme Custard with Caramelized Onion and Pine Nuts, reduced Balsamic Vinegar and Truffle Oil and I had the Mussels steamed in a spicy White Wine and Saffron Tomato Broth with herbed Crostinis. The 2007 Ferrari-Carano Fumé Blanc paired deliciously with both appetizers.
The salad that we both chose had Mandarin Oranges, candied Pecans, crumbled Goat Cheese and crispy Petit Jean Bacon with Spinach dressed in a Sherry Vinaigrette which was wonderfully refreshing and delicious. Again, the 2007 Ferrari-Carano Fumé Blanc was nice.
After clearing the table, we were presented with our entrées. Laura had the special Grilled Duck Breast and Morel Mushrooms in a Madera Reduction Sauce with Rosemary Potatoes and grilled Asparagus while I had the Grilled Beef Tenderloin and Gorgonzola Butter with roasted Rosemary Potatoes and grilled Asparagus.
Both were delicious beyond description and cooked to perfection. While I am not a huge fan of duck, I enjoyed the samples that I was lucky enough to snag while Laura was sipping her wine. The tenderloin was so tender that I hardly needed to use a knife to cut into it. The gorgonzola butter was incredible with just the right amount of flavor to add to the tenderloin and yet not smother either the steak or the wine.
At this point in the evening, we had both realized that our eyes were much larger than our stomachs and that we needed to take at least half our meals home with us. As the table was being cleared yet again, Dave and Ashley both started asking us about dessert. There was no way that we could escape this “tag team,” We succumbed to a Tiramisu and a White Chocolate Crème Brûlée. As we were discussing dessert, Dave asked if we had ever sampled a Single Malt Whiskey from California called St. George. I did not recall hearing of it much less having a taste.
Desserts were then brought out along with a sample of the St. George. The Tiramisu was HUGE! It was also, light and very nice. We had to take this one home with us. The White Chocolate Crème Brûlée was also a very generous portion and wonderful. It was smooth, creamy, just a hint of white chocolate and the satisfying crunch of the melted sugar. We had to eat this one here
It was time to leave, yet we didn’t want to go…
When we got the bill, we were so pleasantly surprised that Laura asked me if the was the price for each of us!
Here’s a special thank you to the chefs and our new found friends at Bordino’s!
310 W. Dickson St. Fayetteville, Arkansas Ph. 479.527.6795 Fax 479.444.0899
