Central's food and drink revealed...
Be sure to check out Part 1 for Central's cover review.
To Drink:
Blueberry Blitz: Blueberry vodka, lemon juice, blueberries, champagne and simple syrup produces a spectacular drink with just the right amount of bubbly and smooth fruit flavor.
Halcyon Cosmo: Grey Goose le Citron, Cointreau triple sec, lime juice and cranberry makes a sweet concoction with a modest bite.
Strawberry Basil Mojito: Bacardi, club soda, simple syrup, and the flavors that give the drink its name carry strong flavor and an equally strong punch.
Gladiator Potion: Gin, vermouth, peach bitters, and grapefruit combine for a boldness that upholds the bold name, so long as you like strong drinks.
To Start
Bacon and Onion Tart: Think of it as a thin crust pizza with rich bacon, sharp onion, and a cream drizzle that come together for standout flavor.
Michel’s ‘Faux’ Gras: Foie gras, whipped with butter and covered with a thin layer of sour cream, comes out with the consistency of cream cheese and a bit too airy to emulate the French delicacy.
Deviled Eggs: Light flavor, smooth texture, and the anchovy on top actually adds a great salty touch.
Gougeres [Cheese Puffs]: Perhaps the lightest item on the menu, but they don’t hold as strong a flavor as other choices.
Soups and Salads
Onion Soup: Of course in France it’s just ‘onion soup,’ but done extremely well here with powerful flavor and rich cheese.
Goat Cheese Caesar Salad: Elegantly presented, goat cheese is delicately inserted into pockets of a sliced head of lettuce, finished with tomato, dressing, and crouton.
Matzo Onion Soup: Chef Harrington’s recipe from Agustus Café, the former occupant of Central’s location, inspired Chef Richard to send this concept across the country.
Chinese Chicken Salad: This traditional Americanized salad is a safe bet for those favoring traditional taste.
Entrees
Meatloaf: Both one of the cheapest and most flavorful selections; a bold mushroom sauce enhances flavor beautifully. Served with smashed potatoes that start out light but end with a luscious buttery finish.
Fried Chicken: Whipped chicken mousse and large bread clumps add great variations on taste and texture, with just the right crisp crunch. Finished with a drizzle of cream sauce and smashed potatoes.
Lobster Burger: While appealing on the menu, what comes out is a surprisingly small and tasteless lobster patty with a plain bun, mayo, and bland potato touille.
Sides
Creamed Spinach: One of the best renditions of this dish in town: thick, rich, and cheesy while still bringing out wholesome spinach flavor.
Onion Carbonara: A must try for the adventurous eater: the Italian classic with thin onion strips replacing the pasta for a surprisingly pleasant zest.
Macaroni and Cheese: A medley of cheeses makes its way into a creamy sauce that comfort food-lovers hope for.
Brussels Sprouts with Bacon: Chef Michel gets credit for making this vegetable palatable, but Brussels sprouts remain Brussels sprouts for most palates.
Desserts
Lemon Meringue Cupcake: A jaw-dropping compilation of moist, buttery cupcake with sweet lemon filling and marshmallow meringue on top will assure you this ‘lemon lava cake’ is worthwhile, served with powerful berry sorbet.
Lava Cake: Rich 64 percent cacao dark chocolate cake with a decadent liquid center and homemade vanilla ice cream will end the meal on a classic sweet note.
Chocolate Bar: Michel Richard’s rendition of a ‘gourmet Kit Kat,’ layers of dark and sweet praline chocolate sit in a praline hazelnut sauce for rich flavor and a surprising crunch.
Contact:
Call (702) 650-5921 for reservations
Find out more on Central’s Web Page.
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