According to Barlett’s, all you need to turn “having dinner” into “dining” is wine. I usually skip the wine and my visit to Bartlett’s was no exception. But when I walked in it was clear from the sharp, modern décor and low lighting that I’d definitely get the “dining” experience anyway! Located at the intersection of West Anderson Lane and Burnet Road, it had been on my list for a while and I finally went with a friend a couple weeks ago.
It was such a cold, rainy day that after we were seated in the back of the restaurant, we both ordered hot tea so we could warm up. Then, we decided to start with the grilled artichokes appetizer. The artichokes came out steaming and sliced in halves, with delicious-looking charring, and a remoulade sauce on the side. They were truly spectacular—the artichokes themselves were full of smoky, lightly salted flavor, and the remoulade complemented them perfectly with its aioli base and horseradish, pickle relish, and savory paprika seasoning mixed in.
As is the nature of the artichoke, it took a little while for us to get through the leaves to the hearts, but after we did we were ready to order our main course. My friend decided on the Traditional Salad, which included field greens, chopped egg, fresh corn, and a buttermilk-type dressing with Feta cheese on top (originally also with applewood smoked bacon, which she skipped)—simple but rich and refreshing.
I’d decided on the Sashimi Tuna Salad, and I think it was the best choice I could have made. It came with pan-seared ahi on top of field greens, with mango, avocado, and onion mixed in, and topped with cilantro-ginger vinaigrette. The ahi was cooked to perfection, that is, only on the outermost layer of the fish. I was definitely impressed as it is hard to get just right. The greens were super crisp and fresh, the mango and avocado were perfectly ripe, and the dressing added an Asian fusion twist. We also ordered the roasted beet side dish. It came with both traditional red beets and yellow beets; the red ones were earthier and more intense in flavor while the yellow ones were sweeter. They were topped with a little bit of creamy dressing and parsley garnish, and were delicious as well.
Overall, I would say this visit was a notably sophisticated experience, and one I would recommend to anyone curious and in the area. Bartlett’s is proud of sourcing top quality ingredients, and you can definitely taste it!
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Sonia Comisarenco ~ REALTOR®~ Team Price Real Estate
Going through my teenage years at 6' tall was not easy and I always w
"Expertise and Attention - Seller Clients June 2016
Violet’s expertise and attention to detail was invaluable in the sale of our home. Her research and knowledge of the current market enabled us to price it correctly and get it on the market to leverage the peak sales season.
Because we had our own a target date that we wanted to hit, she was able to recommend resources and services to help us make it happen. She put together a thorough marketing plan that included a timeline to help us get the house ready and to generate interest before the listing went live.
Once the house was ready, she came and helped us stage so that it looked better than it ever had. She even suggested repurposing a rarely used second eating area into an office space. (We wished we had thought of that and utilized the space that way before.)
She scheduled the “go live” and the Open House to coordinate with our schedule to be out of town. I was completely comfortable being away and leaving her in charge for the weekend. We received multiple offers that first weekend. We were impressed with how she professionally and respectfully worked with the other realtors always keeping our best interest at the forefront. She helped us sort through the pros and cons of each offer and compare to come to the best contract decision for us. There were some snafus but she walked us through them. We could not have been more pleased with the outcome."