Stained 1054 Bistro - It's What All The Fuss Is About
I finally made it to Mark Bursley's new restaurant in Middletown for a meal. I've been looking forward to this since I got a sneak peak at the new bistro in March before it's transformation was complete.
Stained 1054 Bistro - It's What All The Fuss Is About
I finally made it to Mark Bursley's new restaurant in Middletown for a meal. I've been looking forward to this since I got a sneak peak at the new bistro in March before it's transformation was complete.
Stained 1054 Bistro is directly behind BeauVerre Riorden, the oldest documented continuously operating stained glass studio in the United States.
I was delighted to be greeted by owner and Chef Mark Bursley at the door. (Mark also owns the Red Onion Cafe in Monroe.) He was both gracious and friendly, allowing me to take photos of the restaurant and its fixtures. The stained glass hanging inside the exterior windows, chandeliers, and bar were all salvaged from a church a few blocks away, then painstakingly restored and amended for modern use. The chandeliers were originally gas powered and the bar was once home to the church's pipe organ.
I elected to eat at the bar and ordered the Chili Lime Shrimp appetizer to start. The shrimp, marinated in soy sauce with ginger and fresh lime juice was grilled, served with a lime aioli sauce, and was as delectable as it looks! I was thrilled when the dinner salad that followed contained a mixture of spring greens, romaine lettuce, tomatoes, and cucumbers dressed with balsamic vinaigrette. The appetizer and salad would have made a perfect meal portion, but alas, I ordered an entrée and had no intention of quitting at this point.
The Pecan Crusted Chicken Breast with Apricot Bourbon Glaze and herbed rice was accompanied by a vegetable sauté that included green and wax beans, red onion, squash, and carrots. When I ordered my meal, I didn't immediately take note of the word "apricot", obviously preferring to focus on the "bourbon" in the glaze (go figure). I'm allergic to apricots so they put the glaze on the side for me. As expected, the chicken and vegetables were delicious, though I'm certain the chicken would have looked and tasted even better with the glaze artfully drizzled on top.
I'm looking forward to going back, and hope to see you there too!
