The Parallel Post located in the Trumbull Marriott Hotel is one of Connecticut’s newest dining hotspots.
Best of all, the menu is reasonably priced. The food is farm to table fresh prepared by
chef Dean James Max, a James Beard-nominated chef who is widely respected as
one of the foremost seafood provocateurs in America. Max is also a cookbook author; in his book,
“A Life By the Sea: The Atlantic Ocean (2006) he notes, “My love of food is fed
from fond memories of smells and tastes of my childhood.” Considering all these achievements, it is not
a surprise that he “wows” diners with his creative farm to table offerings.
Originally, from Virginia’s Chesapeake Bay, Max spent his
summers living on a farm. This experience, along with his family’s culinary
traditions, helped him to understand the seasonality of food. His journey as a chef has taken Max to many
states; he has created many successful menus and has been recognized as “Best
Chef” many times. One of his most
prestigious accolades is from the highly regarded James Beard Foundation, which
has recognized Max as a “Great Regional Chef of America.”
Max’s farm to table outlook is not part of a trendy movement
rather it is his philosophical approach to food and his diligence to his
profession as a chef. To that end, Chef
Max uses many area purveyors such as Norm Bloom and Sons in Norwalk for oysters
and lobsters, Ox Hollow Farm in Roxbury for beef, Beltane Farms in Lebanon for
Cheese, Gilberties and Sherwood Farms in Westport for fresh herbs. The menu changes with the seasons so there is
always something new to try.
Before dinner, or after work, cocktails can be enjoyed at
the swank new bar area that offers all manner of drinks in a convivial and comfortable
setting. Signature drinks include a
“healthy” gin tonic upgrade that contains quinine, cucumber and juniper, a
refreshing Appleton rum continental with fruits and honey and an evocative
Belgian style drink with beer, Orangecello, lemon juice and St. Germain.
When dining at Parallel Post, don’t miss the Katama Bay
Oysters that are plump and succulent; they are served with a tarragon
mignonette cocktail sauce; another winner in the oyster family are fire roasted
with preserved lemon butter and smoked bacon. A perennial favorite are the hand cut sea salt
french fries, they have just the right amount of crunch and are served with a
spicy ketchup and old bay vinegar.
As for entrees try the grilled mahi that is cooked to
perfection and served with yukon puree, grilled broccolini, fried okra, and buttery
corn with verbena jus. On the lighter
side, pineapple glazed shrimp with sticky rice and grilled vegetables are just
enough to satisfy. The grass-fed beef
double burger, voted VT’s Best Burger is from OxHollow Farm in Roxbury and is
served on a fresh sesame brioche roll with Vermont cheddar and Benton’s bacon. This burger is delectable and pairs well with
the hand cut fries. The desert menu offers a medley of goodies from espresso
flan to a luscious white chocolate lavender cheesecake with strawberry sauce.
The menu is seasonally inspired and always evolving. For current menu offerings visit http://parallelpostrestaurant.com. The Parallel Post is located in the Trumbull
Marriott, 180 Hawley Lane, Trumbull CT. Call 203-380-6380 for reservations.
