In This Issue

Arno's at 41 Main Street - Better than Ever!

It’s true!  Fine dining has returned to Main Street!

This season Chris Morris, the genius behind Arno's at 41 Main Street and The 41, has Chef Jermaine Scarlett in the kitchen as his chef de cuisine.  Together they are turning out robust dishes full of flavor and finesse that will draw anyone who loves great food and wine back to the heart of town.  Several of the dishes we tried at our meal last week were so good that the first reaction ‘round the table was silence followed by a hushed “WOW.”

Every item on the menu has been refined, even the patron favorites.  Some have a new sauce, some a different technique.  Ingredients and preparations have been perfected.  Nothing was sacred and so everything is enhanced.  The first public recogition of this came last October, when Arno’s won the 2009 Nantucket Chowder Contest.

And Morris did not just kick things up in the kitchen.

Fans of The 41, the wine bar in Arno’s, will be delighted to discover the new choices Morris is introducing this season.  By the glass and by the bottle, the wine lists now feature many hard-to-find, “on-premise” wines.  Morris thoughtfully reviewed the selections and changed 30 of the 41. "The ones we kept, we kept for a reason...we did a lot of research...it was a tough spring, we had to try a lot of wines," he said with a smile.

Two new flights—South American and Sparkling—have been added to the ABC and Sideways, offering new fun ways to taste a trio of related wines for under $20.  All selections at The 41 are very well-priced: their 41 wines by the glass start at $6.99, with most under $11.

Morris also expanded his beer selection, adding a number of regional craft brews and imported selections with unique styles and flavors that make experimentation a tasty adventure.

The informal bistro style of Arno’s adds to the fun: you can show up dressed in vacation casual and relax while sipping fine vintages and designing your own pairings from the Bar Menu, which features Cheese Plates and the famous Main Street Charcuterie Plate.  A variety of appetizers from the dinner menu are also offered.  And, if you come in between 5:30 and 6:30 pm, a selection of nearly a dozen of their appetizers are just $5.  This is a fun place to search for a favorite: you may not find your soul mate, but you’ll have a good time trying.

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	It was difficult to choose a favorite among the appetizers we sampled last week at Arno’s.  We all adored the Guacamole and Pita Chips.  Fresh, simple, and simply scrumptious, the guac is a recipe of Michelle’s (whose talents behind the bar are well known to patrons).  Chunks of rich avocado, tart lime, cilantro and sparks of chili—you can taste all the flavors in every scoop.  We couldn’t stop dipping in the pita chips till the luscious light green snack was devoured. (Suggested beer pairing: Long Trail IPA, Suggested wine pairing: Chateau St Jean Fume Blanc)
	The Chorizo and Smoked Gouda Arancini are another fantastic finger food.  The balls of arborio studded with pieces of spicy chorizo, sausage, and smoked gouda are deliciously crunchy on the outside and soft and smoky inside.  A second level of smoky flavor is added by a charred tomato and garlic sauce.  (Suggested beer pairing: Blue Moon Belgian Ale from NH, Suggested wine pairing: Dragani Montepulciano)
	Prosciutto Wrapped Scallops are a welcome change from the common  bacon-wrapped version.  The more delicate meat allows the sweet taste of the scallops to shine; it’s crisp and meaty and a bit salty without the heaviness of bacon.  At Arno’s, this New England delicacy is cooked just right, with a tinge of gold on the exposed ends of each scallop, the rest of its tender flesh moist and succulent.  The sweet-hot honey dijon sauce for dipping provides just the right harmonious note.   (Suggested beer pairing: Shipyard Brewing Co. Export Ale, Suggested wine pairing: Joseph Drouhin Macon Villages Chardonnay)
	You’ll want a few extra napkins (or maybe a bib) when approaching the Carnitas Pork Tacos.  The braised and shredded pork is incredibly tender, and the cool, crisp napa cabbage slaw is a tasty contrast in texture and temperature.  The taco sauce has rush of heat that excites your tastebuds without dulling them.  We’d consider ordering this hearty appetizer in double portion to enjoy as a main course (with the guacamole as a starter, of course!).  We’re happy to report that, as the season progresses, the Tacos will appear on the lunch menu as well, featuring different fillings.  (Suggested beer pairing: Negra Modelo, Suggested wine pairing: Volteo Tempranillo from la Mancha)
	We cannot abandon our discussion of the appetizers at Arno’s without offering highest praise to their Polynesian BBQ Ribs.  This one dish alone is enough to bring us back to 41 Main Street!  Dry rubbed, then grilled, then tossed in a pineapple ginger glaze, then grilled again to caramelize the sugars, they arrive at table glistening and with an irresistible aroma.  The taste fully lives up to the promise!  They are at once crisp and tender, sweet and smoky.  We’ll never again be satisfied by mere BBQ ribs! (Suggested beer pairing: Cisco Whale's Tale Pale Ale, Suggested wine pairing: Rosenblum Zinfandel)  If you detect a hint of Whale’s Tale in the ribs, you’ve guessed right!
	Every week, Monday through Thursday, Arno’s offers a different Chef's Tasting Menu featuring two specially designed courses and a wine pairing for just $24.99.  We were served a Malaysian-inspired meal of Seared Asian Beef Roll and Ginger Crusted Ahi Tuna, paired with Chateau St. Jean Fume Blanc.  Each bite of the flank steak roll delivers a mouthful of flavor: beef, scallions, asiago, and garlic.
	The main course is a colorful summery mix of chilled rice noodle salad with red, green and yellow peppers, carrot, and cucumber ribbons tucked under seared sushi-grade tuna drizzled with a sweet soy reduction.  We’re hoping this special will make another appearance at Arno’s.
	Good for sharing as an appetizer or as a meal for one, the Rustic Grilled Pizza of the Day is so laden with topping that “pizza” seems a misnomer.  Don’t get us wrong—the flatbread base is delicious—but the combination of shrimp, caramelized onion, manchego cheese and fresh chimichurri sauce steals the show.  No tomato sauce or mozzarella needed with this pizza!  (Suggested beer pairing: Stella Artois Pilsner, Suggested wine pairing: Querceto Chianti)
	Back on the menu for a well-deserved encore is Arno’s Seared Fresh Atlantic Salmon.  The preparation is similar to last season, but perfected...the dish is brighter, more flavorful.  The salmon is dusted with grated ginger that adds a touch of spicy heat to the moist, fresh fish.  Underneath, rice noodles are tossed with shiitake mushrooms and a colorful mix of peppers, onions, scallions, and carrot in a fragrant broth of miso and lemongrass.  This entree is served with chopsticks, but we used spoons to get every drop. (Suggested beer pairing: Wurzburger Heffe Weisen, Suggested wine pairing: Montinore Pinot Noir)
	We’ll be sorely disappointed if Chris Morris does not add to his regular menu the Bone-In Tenderloin we enjoyed as a nightly special.  Thick, juicy,  and tender, it fulfilled everyone’s expectation of what a great steak should be!  Cooked to a perfect medium rare, as requested, the 14-ounce steak was doused with a dark, rich demi glaze studded with chunks of wild mushrooms.  Asiago mashed potatoes soaked up the excess, and grilled broccoli cut the richess of this indulgent entree.  (Suggested beer pairing: Smuttynose Brown Ale, Suggested wine pairing: Geyser Peak Alexander Valley Cabernet)
	If you cannot find room for dessert after dinner at Arno’s, then we suggest you take a walk around town and come back a little later for dessert at the bar.  This is one of the few remaining local restaurants whose desserts are made in-house, and you don’t want to miss this course.  The Creme Brulee is perfectly executed, with satiny custard and caramelized brown and white sugar crust that shatters with a tap.  This dessert is particularly good with the suggested madiera: the pairing heightens the vanilla in both to a level that is rapturous.  (Suggested beer pairing: Samuel Smith's Nut Brown Ale, Suggested wine pairing: Broadbent 5yr Aged Madiera)
	The Chocolate Mousse Trifle, too, is enhanced by a pairing with the Sandemans, but superb on its own merits as well.  Served in a sundae dish, you’ll want to dig deep to get the white chocolate mousse, dark chocolate mousse, shortcake, and strawberries in every spoonful.  (Suggested beer pairing: Guiness Stout, Suggested wine pairing: Sandemans Tawny Port)
	If you prefer to end your meal on a lighter note, the Mixed Berry Shortcake fits the bill perfectly.  The macerated berries are served over a truly moist buttermilk biscuit.  Emphasis in this is definitely on the berries!  (Suggested beer pairing: Wachusett Blueberry Ale, Suggested wine pairing: Quinta de Noval Ruby Port)

Just thinking about the meal we had at Arno’s last week makes me reach for the phone — it’s takeout for dinner tonight, and I know just what I want!

Arno’s at 41 Main

www.Arnos.net
41 Main Street  •  508-228-7001
Open April through January
Full Breakfast menu served daily to 2 pm.
Lunch 11 am to 4 pm  •  Dinner from 5:30 pm
Dinner Entree prices range from $20.99 to $26.99; Pizzas $14.99
Children Welcome  •  Take-Out Available  •  Handicap Access
Beer & Wine •  Major Credit Cards Accepted  •  Casual Dress
Upstairs dining room available for private celebrations