How often do you have a meal so extraordinary that you think about it for days afterward?
People who live in the northwestern part of Massachusetts can save the airfare to Europe, to have such a meal. All they have to do is go to cafeADAM in the small town of Great Barrington. A meal there will not soon be forgotten.
Chef/Owner Adam Zieminski, who attended culinary school at the famed Johnson and Wales University in Rhode Island, has a master's touch when it comes to cooking.
We had the great pleasure of dining recently at his upscale, contemporary yet warm establishment. cafeAdam has the aura of a New York French bistro. Crisp white cloths cover the tables, set with black cloth napkins, china, and glassware. On one wall, tiny white lights sparkle above a red curtain made by Sylwia Zieminski, Adam's new bride from Poland. She is usually at the restaurant, putting her own touches on the decor, welcoming guests, and making them feel comfortable. Sylwia's sister, equally personable, served our table.
The menu at cafeADAM changes frequently, which makes it all the more delightful to go there. Zieminski uses the freshest ingredients available for his creations and relies on many local products. In warmer months, he plants his own herb garden outside. He seems to delight in making exotic fare that impresses customers to the max.
Small bottles of olive oil with a sprig of rosemary inside accompany bread brought to the table and provide delicious dipping!
The most recent night we dined at cafeADAM, one of our appetizers consisted of cippolini (a kind of onion that had been cooked in duck fat until tender), Japanese sweet potato, dried cherries, and curry paste, all surrounded by a tumeric/ginger sauce and truffle oil, set off by a piece of arrugula! The combination of exquisite flavors danced on one's tongue!
The salmon appetizer came to the table looking like something way too gorgeous to eat. A mini tower of pink salmon competed for attention with deep burgundy-colored chopped beets and green avocado. It was a culinary masterpiece in miniature!
Seafood connoisseurs enjoyed a platter of oysters and tender calimari with a lipsmacking sesame-based dipping sauce. The butternut squash soup had a nice bite to it from chipotle peppers. Served in a square dish, it turned out to be a delicious way to start the meal.
The Beef Bourguignone consisted of tender beef chunks in a savory sauce with succulent vegetables, served over Zieminski's homemade wide fettuccini. Flavors melted together to produce a luscious dish. "Magnifique!"
A bowl of Bouillabasse looked delectable, filled with a variety of seafood such as halibut, mussels,scallops, shrimp, and squid, mixed with potatoes in a fennel/tomato broth.
Hanger steaks came accompanied by thick house potatoes, called Stek Frites Parisienne. Our table shared two salads, a Caesar plus a winter salad with greens, pecans, goat cheese, and mandarin orange sections, tossed with a balsalmic based dressing. Delightful!
In lieu of dessert, I had perfectly delicious machiatto (espresso). A couple people at our table, however, ordered chocolate mousse topped with sambuca cream and shaved espresso and a pirouette. D-E-C-A-D-E-N-T!
More dessert lovers at our table enjoyed a pineapple cranberry crumble with a scoop of dulce de leche ice cream on top and creme brulee! Talk about mouth-watering yummy finishes to a meal, cafeADAM sure has them.
Impeccable service, a pleasant atmosphere, and mouthwatering food made our visit to cafeADAM a night to remember.
Here's the crew that makes it all possible at Cafe Adam. Chef/Owner Adam Zieminski is second from the left!
Kudos! Bravo! and encore pul-eese, to Chef Adam and his hardworking helpers.
People in this area of Massachusetts can only hope cafeADAM'll be around for a long (and luscious) time to come! Visitors from other areas can make a beeline to cafeADAM for some truly innovative and delicious fare.
Do you have a favorite specialty restaurant you especially love to go to on special occasions?
yes - "Yes" to free and thanks to friends, Lynn and Donna! And "yes" to my volunteer. Thanks, Dad! "Yes" to applesauce! Oh......and that desk in the previous post...
7 hours ago