Renamed from Fiddler’s Restaurant in 2003 by chef and former owner Chris Bruno, Chris's American Restaurant in Brookfield received critical acclaim and became one of Connecticut's highest-grossing restaurants of its size before Mr. Bruno sold the restaurant in 2010. Chris's American Restaurant focused on using high-quality local ingredients and meticulous preparation methods to create distinctive dishes, including dry-aged steak.
Known for its strong flavor, dry-aged beef is usually found at high-end steakhouses because the dry-aging process is more time-consuming and expensive than wet-aging. All fresh beef is aged to improve the flavor and texture, but most beef today is wet-aged, which involves placing the meat in plastic shrink-wrap for at least three days. When making dry-aged beef, the meat is aged open to the air so that the dehydration process can further intensify the meat’s flavor. The dry-aging process is more expensive because the dehydration process reduces the meat’s weight and the dried exterior must be removed. When identical cuts of wet-aged and dry-aged meat are roasted for the same amount of time, chefs find that the dry-aged roast offers a more succulent mellow, and meatier flavor than the wet-aged roast does. Increasing the amount of time spent dry-aging beef from three to seven days can noticeably improve the depth of flavor.
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AuthorChris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area. Archives
March 2016
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