Bill Tackett, owner of Bluestone Steakhouse & Seafood is at it again! He has a new fall menu that brings a whole new meaning to "comfort foods". It's comfort brought up a few notches to whole new level!
Let's start with a cocktail, shall we? You know they say if you eat dessert first you won't eat as much of your meal, so I started with this new Pecan Pie Cocktail ;-) It's seriously loaded with rich, creamy pecan pie flavor...from the creamy house-made vanilla bean ice cream to the Pecan Pie flavored Backwoods Moonshine Premium Spirits, perfect for fall.
And the cocktail pictured is the creation of Bluestone's bartender Jennifer Willhite. She won first place in the state of Oklahoma for Backwoods Moonshine's Best Cocktail. Did you get that? First place in the state...you know you have to come try this out now and congratulate Jennifer while you enjoy this tasty cocktail. I shared mine with a friend because I had some food tasting to do and this cocktail was my "dessert first"!
After a couple of sips of the decadent cocktail, I tried the house-made chicken noodle soup. Your mom never made soup like this. The noodles were perfect in size, thickness and not over cooked. It was one of the most savory soups I've ever had. If you're in the mood for something comforting yet hearty, this is your savory answer. You can also pick some up and take it to a friend that's feeling under the weather...maybe even say you made it. Just kidding, don't do that, tell them you got it at Bluestone.
Chicken Noodle Goodness, I mean Soup
Next, I sampled the Italian Roasted Chicken with mashed potatoes and asparagus. I know I'm constantly talking about the flavors here, but my goodness, that's what I taste, is all the flavors. It's no wonder too, because they marinade the bird in garlic, rosemary, thyme, black crack pepper and sea salt for 24 hours. I love it when a chef creates food, and the finished dish contains several ingredients, ingredients that "mesh" well beautifully, while retaining the flavor of each individual ingredient, that's magical.
Italian Roasted Chicken with Mashed Potatoes and Aspargus
Okay, this next dish is serious fall, let's get warm and fuzzy, rich Italian, wicked-tasty, HOUSE-MADE lasagna. No, I'm not over-exaggerating. When you try it, you'll remember those words...you will I tell you! Why is this so rich and delicious? Well, it could be due to the house-made, all beef Italian Sausage, made with red wine and spices. This meaty star is added to the lavish bolognese sauce, then topped with mozzarella and ricotta, with no fillers added. It's then topped off with roasted pine nuts and a pesto cream reduction sauce with a hint of Sriracha. SRIRACHA!!!! He had me at Sriracha.
House-Made Lasagna with house-made all beef sausage, creamy pesto and toasted pine nuts.
Somethings to know about Bill Tackett: He's a classically trained chef, and has been trained by a leading saucier and could possibly know more about proteins than any other chef in Tulsa. True story.
Jennifer Willhite, Bluestone Steakhouse and Seafood's Bartender Extraordinaire and winner of the 2014 Backwoods Moonshine Pecan Pie Cocktail for the state of Oklahoma!
Jennifer Willhite-Bartender and Bill Tackett-Owner, of Bluestone Steakhouse and Seafood
For more details, visit their website at http://www.bluestonesteakhouse.com
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