NEW PHILADELPHIA – When the first course arrived, camel meatballs, I knew this was not going to be a typical dinner.
Craft Bistro & Lounge’s sold-out wild game event delivered an evening of bold flavors, thoughtful preparation and a few surprises along the way.
Located at 104 Fair Ave. NE in New Philadelphia, Craft Bistro & Lounge has been serving diners since 2017. Chef-owner Eric Zamudio and his wife Monica have built a following for creative cocktails, seasonal specials and their popular wild game dinners which routinely sell out.
I attended the latest dinner — the cost was $120, with alcohol and tips extra — with fellow food enthusiast Vickie Getz. Doors opened at 5 p.m., with service beginning at 6 p.m. The dining room was decorated for the occasion by wedding designer Heather Pleskach of Elegance by Heather.
Zamudio welcomed guests and noted the restaurant has hosted these dinners for about five years, with a goal of elevating unique proteins while making them approachable.
Course by course: Exploring the wild side
Here’s a look at the menu, course by course:
Camel Kofta
The camel meatballs were hearty, with gentle heat from the peri peri sauce balanced by cool, creamy whipped feta. It was an approachable and memorable introduction.
Rabbit Ravioli Bisque
Rabbit, a familiar protein, was presented in delicate ravioli served in a roasted garlic bisque poured tableside. The dish had the feel of comfort food, reminiscent of a rich pot pie.
Hunter’s Pheasant Salad
The pheasant ballotine offered a mix of flavors and textures, paired with beets, toasted walnuts, pickled red onions and crumbled Boursin cheese for a balanced dish.
Elk and Truffled Wild Mushroom Cavatelli
The braised elk was notably tender. The asparagus and pasta were slightly underdone, but the mushrooms and truffle added depth.
Bison and Bone Marrow
Bison can easily be overcooked, but these filets were grilled perfectly to a medium rare. An abundance of herbs slightly overshadowed the bone marrow, though the dish remained cohesive. Getz took home part of her portion to share.
A sweet finish
Dessert featured wild boar candied bacon alongside bananas foster custard. The bacon was thick-cut and slightly tacky in texture, but delivered a familiar flavor that paired well with the caramel and custard. Coffee was also available.
An evening worth repeating
Service remained attentive throughout the meal. Guests could order bourbons, wine or cocktails with each course for an additional charge.
Between courses, Zamudio briefly discussed each dish and its preparation. At the end of the evening, he recognized the kitchen staff and crew.
Guests left full, with a new appreciation for wild game. Craft Bistro & Lounge hosts these dinners several times a year. Follow its social media pages for upcoming events and menu updates.
Bev Shaffer, Food & Drink reporter for The Canton Repository, can be reached at bshaffer@usatodayco.com or 330-580-8318.
This article originally appeared on The Repository: Craft Bistro & Lounge provides wild game dinner with bold flavors
Reporting by Bev Shaffer, Canton Repository / The Repository
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