I visited 51 Front Street yesterday to check out the new menu and get the run down on what’s going on with the new business. The restaurant which was previously owned and operated by different owners, 51 Front Street has been taken over by Chef Joe Marosek and his wife Elena Marosek. These two pros have over 25 years of experience in the restaurant industry, and it definitely shines through the changes that have been made to the restaurant.
As a lucky writer, I was asked to attend a tasting at the new restaurant and without hesitation said yes. When I walked in, the samplings were laid out on the bar with generous glasses of wine.
The first sample…
This selection from the menu item “Meatball Trio” is one of the three Cyprus-style meatballs. This beef and pork meatball is served here with a spread consisting of roasted peppers, walnuts and feta. The outside of the meatball is a tougher texture and as you bite down the juices run wild. The spread adds a great addition of fresh flavors to compliment the meatiness of the meatball.
Next was the sample of the Summer Harvest Salad, prepared with bites of juicy watermelon and vine-ripened tomato with goat cheese and balsamic reduction. For sample sake, they graciously put the salad on skewers which allowed for easy tasting, even though I ended up eating three of them in total. I cannot stress enough how watermelon adds such a huge flavor to a salad like this. The hearty taste of tomatoes and milky goat cheese allow the watermelon to really shine, providing a sweet and juicy bite. This salad is as refreshing and tasty as a salad can get.
Finally, The chef brought out the traditional Italian arancini, served with a marinara sauce. The dish itself isn’t even on the menu and I began to devour them before I could get a picture, so for that, I apologize. Well, I actually don’t feel bad for eating it immediately, because the freshly fried ball of rice was rich in the center with fresh mozzarella and Italian spices, and it was to say the least, a wonderful addition to my day.
After speaking with Elana at length and learning about each dish on the menu and what goes into making them, it’s a toss up as to what I’m actually going to order when I go there for dinner. If I had to bet, I could see myself ordering the Cedar Plank Jail Island Salmon – served over a corn, avocado and roasted poblano salad dressed in a sherry vinaigrette but there’s also a few others that pique my interest. I’m telling you, you need to check this place out this summer!