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Last Updated:
Feb 2nd, 2010 - 13:42:13 |
Shiraz
Pure Elegance
The moment you step into Shiraz in Bingham Farms, one word comes to mind: class. Everything from the crystal light fixtures to the formally dressed wait staff lets you know you are in for a special dining experience.
I was greeted by a friendly hostess who led me past the elegant tables and artwork to my seat. Wine bottles, corks and a wine mural that covered one whole wall in the private room surrounded me. The menu perfectly complemented this atmosphere.
Executive Chef Matt Schellig designed a menu that reflects its customers' desire for top-notch cuisine. Classic American and interesting takes on ethnic dishes give a diner a lot to think about, and the menu changes seasonally.
Appetizers range from a chilled poached shrimp to unusual lobster empanadas. Try the beef mole tostadas with avocado and chipotle salsa. They are a tasty new twist on a traditional Mexican dish. Shiraz also offers a soup of the day, or try the butternut squash puree with toasted pumpkin seeds or French Onion soup with melted Gruyere
Entrees include aged stockyard beef cut into the finest steaks. Sixteen-ounce Angus rib eyes, 14-ounce New York strips and filet mignon are cooked to order. Cover your steak with one of nine different toppers (from a Béarnaise sauce to a wild mushroom sauté). Enjoy the Shiraz Signature — a seven-ounce filet mignon covered in a Shiraz demi glace and butter, poached Maine lobster tail and lemon roasted asparagus & Dauphinoise potato.
A large selection of seafood is also ready for you to try. The seared sea scallops are cooked to perfection and come with carrots, shiitake mushrooms, spinach and edamame glazed in a delicate wasabi-soy beurre monte sauce. The freshness of the vegetables makes you wonder if they were picked that very morning.
With so many great dishes to choose from, it might seem a daunting task to choose a wine from the extensive list. This isn’t a problem at Shiraz. The staff is trained to know the wines and what to recommend with each meal. They also have a Master Sommelier, Madeline Triffon, who is on staff to answer questions, provide pairings and run wine specials. She updates the wine list frequently.
After a meal with generous portions and a great glass of wine, I hope you leave room for dessert. Currently they have a caramel apple tart. They start with a white cheddar pie dough and stuff it with a filling of homemade caramel sauce, brandy, pecans and Mascarpone cheese. It is then topped with sautéed apples and is presented with vanilla ice cream and fruit. It's a perfect way to top off such a rich meal.
When Chef Matt Schellig was asked what sets his food apart from other restaurants he said, “We have great service, a cozy environment and fresh high-quality ingredients. A lot of places say that, too. The difference is that we deliver.” Shiraz is definitely one of those places that can fully deliver a classy dining experience.
Reservations are not required, but are certainly recommended. | RDW
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