Bobby V’s Restaurant & Sports Bar

Bobby V’s Restaurant & Sports Bar, Windsor Locks, CT

When I was invited to a tasting of the fall menu at Bobby V’s restaurant and sports bar, I will admit that I was hesitant. I was expecting your typical “sports bar” scene with mediocre food, beer, cheers and jeers. Instead, we found a very nice restaurant with amazing food led by executive chef Jordan Stein, formerly of Pond House restaurants.

Bobby V’s Restaurant & Sports Bar, Windsor Locks, CT

Bobby V’s Restaurant & Sports Bar, Windsor Locks, CT

Bobby V’s has the typical sports memorabilia hanging on the walls, and 70 televisions, including a 17’ LED TV, are strung across one of the walls to satisfy every sports fans’ needs. But the food, atmosphere and service is much more than you expect from a typical sports bar.

Bobby V’s has the typical sports memorabilia hanging on the walls, and 70 televisions!

Bobby V’s has the typical sports memorabilia hanging on the walls, and 70 televisions!

Bobby V’s has  a 17’ LED TV strung across one of the walls to satisfy every sports fans’ needs.

Bobby V’s has a 17’ LED TV strung across one of the walls to satisfy every sports fans’ needs.

The drinks were fun and made to perfection! We started with a flight of Cracker Jack martinis. They were made with Cracker Jack infused Onyx moonshine, peanut simple syrup and freeze-dried butter. Chef Stein explained that this drink was one that they entered into the annual Faith Middleton Food Schmooze Martini Competition to benefit WNPR and CPTV.

A flight of Cracker Jack martinis.

A flight of Cracker Jack martinis.

We also had a flight of cranberry margaritas. They were a perfect drink for the fall season.

Cranberry margaritas were a perfect drink for the fall season.

Cranberry margaritas were a perfect drink for the fall season.

While we were enjoying our drinks, Chef Stein had us taste several of the menu’s appetizers. The broccoli cheddar flatbread has a thin layer of massed potatoes loaded with broccoli and melted cheddar cheese. It’s topped with an arugula salad using fresh, local greens. It was delicious and a perfect appetizer for sharing.

The broccoli cheddar flatbread has a thin layer of massed potatoes loaded with broccoli and melted cheddar cheese and is topped with an arugula salad.

The broccoli cheddar flatbread has a thin layer of massed potatoes loaded with broccoli and melted cheddar cheese and is topped with an arugula salad.

You can’t go to a sports bar and not taste the chicken wings. The platter contained two of their chicken wing flavors – habanero mango and sticky soy. The wings were crispy and tasty.

The chicken wing platter contained two of their flavors – habanero mango and sticky soy.

The chicken wing platter contained two of their flavors – habanero mango and sticky soy.

Next we were provided with two appetizers from their seafood selection. The seared ahi tuna was served over an Asian slaw with citrus ponzu and wasabi drizzle. The collection of flavors paired with the perfectly seared tuna was wonderful.

The seared ahi tuna was served over an Asian slaw with citrus ponzu and wasabi drizzle.

The seared ahi tuna was served over an Asian slaw with citrus ponzu and wasabi drizzle.

The second seafood appetizer was the calamari sticks. They are dusted in rice flour and paired with a sweet chili and lime dipping sauces. Chef Stein explained that the appetizer is perfect for anyone with a gluten allergy, given the use of rice flour and they use a separate cooking device specifically for this purpose.

The calamari sticks are dusted in rice flour and paired with a sweet chili and lime dipping sauces.

The calamari sticks are dusted in rice flour and paired with a sweet chili and lime dipping sauces.

We proceed on with a tasting sized portion of the Asian chicken salad. It consisted of chicken, Napa cabbage and spinach, mixed with bell peppers, carrots, red onion, cashews and wonton croutons with a spicy peanut dressing. This dish is not only beautiful to the eye but also to the mouth!

The Asian chicken salad has chicken, Napa cabbage and spinach, missed with bell peppers, carrots, red onion, cashews and wonton croutons with a spicy peanut dressing.

The Asian chicken salad has chicken, Napa cabbage and spinach, missed with bell peppers, carrots, red onion, cashews and wonton croutons with a spicy peanut dressing.

In true sports bar style, the menu includes burgers with a wide selection of “build your own toppings.” It also includes sliders – both traditional and some with a slightly sophisticated twist. We had the filet mignon slider. It is topped with arugula and house made bacon and onion jam and paired with homemade barbeque potato chips. The filet was cooked perfectly and the toppings brought further amazing flavors to the meat. The house’s made chips were a delightful treat.

The filet mignon slider is topped with arugula and house made bacon and onion jam and paired with homemade barbeque potato chips.

The filet mignon slider is topped with arugula and house made bacon and onion jam and paired with homemade barbeque potato chips.

Thankfully everything served to this point was in tasting sized portions or we wouldn’t have had any room left for the entrees. Chef Stein made us a platter with a pan roasted day boat scallop served over creamy white truffle polenta and asparagus. The second entrée was grilled pork tenderloin with butternut squash, pears and spinach, topped with caramelized onions. Both were deliciously amazing.

The entree platter included the pan roasted day boat scallop and  grilled pork tenderloin.

The entree platter included the pan roasted day boat scallop and grilled pork tenderloin.

I was very excited to try the scallop entrée since that is one that I had hoped he would serve when I had previewed the menu prior to attending the tasting. This is definitely something I will order again upon my return.

To cap off the tasting, Chef Stein concluded with the white chocolate napoleon and smores fondue. It was a chocolate lovers paradise!

Dessert included the white chocolate napoleon and smores fondue - YUM!

Dessert included the white chocolate napoleon and smores fondue – YUM!

The napoleon had white chocolate mouse with chocolate crackers. It was drizzled with a berry coulis. All I can say is YUM!

The napoleon had white chocolate mouse with chocolate crackers.

The napoleon had white chocolate mouse with chocolate crackers.

The menu says the smores fondue feeds two, but is a perfect dessert for sharing among the entire table. It has rich chocolate fondue topped with toasted marshmallows and paired with graham crackers for dipping. I’m not a marshmallow fan, but was not shy about digging down to the chocolate fondue. It was amazingly decadent!

The smores fondue has rich chocolate fondue topped with toasted marshmallows and paired with graham crackers for dipping.

The smores fondue has rich chocolate fondue topped with toasted marshmallows and paired with graham crackers for dipping.

Chef Jordan Stein was amazing host for our tasting event!

Me and Chef Jordan Stein

Me and Chef Jordan Stein

He has upgraded the trusty perennial sports bar menu and dining experience into one that offers food from scratch, fresh and even locavore. The sophistication he adds to his dishes is handled without being completely out of synch with the restaurant’s venue, but makes the common unique. I think customers will certainly appreciate this twist and the range of choices. I know we will be back!

 

Have you tried Bobby V’s restaurant?

What’s your favorite “sports bar type” food item(s)?

 

Disclaimer:  While I was invited to the complimentary tasting of Bobby V’s fall menu, the opinions and views expressed above are my own and describe my personal experience at the event. 

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