Hot Topics >>> Madelyn's Restaurant & Wine Bar
June 2007 |
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One cannot think well, love well, sleep well, if one has not dined well.
"A Room of One's Own"
Virginia Woolf
Madelyn's Restaurant & Wine Bar opened last month to the delight of Anthemites and residents all over the North Valley. Since then, business has been booming and residents have been pleasantly surprised.
The restaurant is owned by local couple, Brian and Heather Ford, and is named after their daughter, Madelyn Rose, who turned three in May. The Fords adopted her from Korea two-and-a-half years ago. The Fords also have a son, Brian William Ford Jr., who will turn five in September.
Brian Ford, a native of Staten Island , New York , comes straight from Quiessence at the Farm, a thirteen-acre property that was known for it's culinary delights. He studied his craft at the French Culinary Institute in New York under the tutelage of master chefs such as Jacques Pepin. |
Madelyn's Chef de Cuisine, Roy Swope, is a former colleague of Ford, and they possess the same love of food and distinctive flavors. Swope has lived in places across the globe, including Guatemala and Peru . Together, Swope and Ford strive to put a "contemporary spin on regional flavors."
Madelyn's menu changes with the availability of organic, in season, and locally grown ingredients. While it may be mildly annoying to the person who prints the menus (Brian's wife, Heather) it is a feather in the cap of Ford who understands the importance of micromanaging a menu to create perfection.
The existence of a fine dining establishment that offers Sunday Brunch is one of the most exciting aspects of the opening of Madelyn's. All of the anticipation has proven to be well worth it. Two of Madelyn's most popular brunch dishes include "Ham and Eggs" and Eggs Benedict". Before you roll your eyes and groan in utter un-amazement, note that these dishes are anything but run of the mill brunch fare. True to form, Ford has capitalized on his knowledge of regional favorites and created "Ham and Eggs" with Creamy Grits, Over Easy Eggs, Buttermilk Biscuit, and Red Eye Gravy .a well-known and well-loved Southern specialty. The "Eggs Benedict" is served with Grilled Foccacia, Serrano Ham, Over Easy Eggs, and Smoked Paprika Hollandaise. Other dishes that may be of interest include Roasted Asparagus Quiche, Pancetta, Leeks and Fontina Cheese, Lemon-Chive Crème Fraiche as well as sandwiches such as the Grilled Chicken Paillard Sandwich, Melted Gruyere cheese, Wild Mushrooms and the "Cuban Press" which is Roasted Berkshire Pork, Pickled Red Onion, Jamon Serrano, Smoked Paprika Aioli. |
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According to Ford one of the most popular dishes they serve is their appetizer, Yellowfin Tuna Tartare stacked on Fried Green Tomatoes, Old Bay-Tabasco Aioli. The unique combination of flavors found in this dish work very well together. The Pan Seared Scallops on Asparagus Risotto "Carbonara", Pancetta, Asparagus Puree is also an amazing combination of flavors.
Patrons have already adopted the Pan Seared Halibut, Artichoke - Potato Hash, Olive Oil Roasted Tomatoes, Chive Buerre Blanc as a favorite entrée, and rightfully so. Ford's artful preparation of this dish, along with the simple yet intriguing flavor makes this one a winner.
The true winners, of course, are those who frequent Madelyn's. Ford's experience and culinary vision come together to benefit the restaurant as a whole. Ford is a fan of organic, and artisan ingredients. An example of his allegiance to minimal production operations that deliver superior quality products is his Jamison Farm Lamb, which he serves with Goat Cheese - Chive Potatoes, Broccolinni. Ford has used lamb from Jamison Farm, a small family operation, in the past, and is well aware of the superior quality of the product and would settle for no other.
For those with a sweet tooth, the Blueberry and White Chocolate Bread Pudding, Warm Honey-Cognac Drizzle would be an excellent choice. The dessert has already earned a name for itself among Anthem patrons. |
The wine bar is the focal point of the restaurant, and is stretches across most of the dining room. The polished mahogany wood bar itself inspires a cozy feeling in patrons, as does the wine list. The selection of wines is as distinctive as the ingredients Ford chooses for his culinary dishes. In compiling the wines to be offered, Ford eschewed the usual big name, big production wines that are staples on every wine list, and instead chose wines that are smaller production, known for their quality, and in many cases organic. A glass of tawny port, or Dolce, Late Harvest Semillon from Napa Valley is a great way to end the meal.
With as much love and care as Ford infuses in his food and his restaurant, diners can't possibly go wrong. Price points are set so that although it is a good place to celebrate a birthday, there's no reason to go just once a year. Stop in and welcome the Ford family to the neighborhood, and treat yourself while you're there!
Hours: Tuesday through Saturday, 11 a.m. to 10 p.m.; Sunday 8 a.m. to 2 p.m.
Address: 39504 North Daisy Mountain Dr., Anthem
Phone: 623.551.6800
Dress: Casual Elegant, no jacket required
Reservations accepted
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