There’s a little pocket of deliciousness located in Arbor Lakes awash with wonderful restaurants. We made a list of some great dishes and wine pairings from four of our favorites. If you’re having trouble picking between them, no worries. Just cross the street (or parking lot) to visit the next.
Filet Mignon paired with Joel Gott 815 Cabernet
Biaggis
While most people don’t think of steak when they go to an Italian restaurant, Biaggis wants you to know about a hidden gem on their menu. This eight-ounce steak is served with a tomato cream sauce and comes with asparagus, sautéed mushrooms, oven-roasted tomatoes and garlic mashed potatoes. Pairing it with a rich cabernet like Joel Gott 815 cabernet from California enhances the brawny flavors.
filet mignon: $30.99
Joel Gott 815 cabernet: $11.99 for a glass and $46 for a bottle.
Fettuccine with Lobster paired with Pinot Noir
This pasta will take your taste buds on the ride of their life with its black fettuccine (dyed with black cuttlefish ink), lobster and wild mushrooms. The lobster cream sauce will have you coming back for more and the added spice provided by chili flakes will put a spring in your step. Pair it with a pinot noir from Five River, California to make your meal feel complete. With sweet cream, berry flavors and oak spices, you’re going to want to have this pair over and over again.
fettuccine: $17.99
pinot noir: $8.49 for a glass and $33 for a bottle
Cedar Plank Roasted Salmon paired with Flowers Pinot Noir
Pittsburgh Blue Steakhouse
If you’re looking for delicious salmon at an affordable cost, look no further. Pittsburgh Blue’s cedar plank roasted salmon is made to perfection and served with horseradish-Parmesan crust and a whole grain mustard beurre blanc. Order the Flowers pinot noir to bring the meal together. The flavor of berry compliments hints of orange and lemon zest on the salmon without overpowering the overall flavor.
roasted salmon: $31.95
Flowers pinot noir: $95 a bottle
Cowboy Ribeye paired with Tablas Creek Red
This 16-ounce ribeye is a quality steak served with a handful of different sauces including bearnaise sauce, bleu cheese sauce, bourbon mushroom sauce, horseradish cream and more. Your server will recommend you order it medium rare for a texture and taste that takes best advantage of the cut. Pair it with a refreshing Tablas Creek Red wine to highlight each bite with the deep, rich notes in your glass.
ribeye: $51.95
Tablas Creek red: $130 a bottle
Pan Seared Chilean Sea Bass paired with New Zealand Sauvignon Blanc
Redstone Grill
Redstone Grill’s pan seared Chilean sea bass is a delicious option. The brandy-garlic crust and Asian sesame vinaigrette gives the fish an extra boost of flavor. Served with stir fried vegetables and basmati rice, it’s the perfect option for someone looking for a great seafood dish. Redstone Grill recommends you pair it with the New Zealand sauvignon blanc called Loveblock, which has hints of peach and tropical fruits.
sea bass: $38
New Zealand sauvignon blanc: $13 for a glass and $50 for a bottle
Tournedo Beef Wellington paired with Quilt Cabernet
The tournedo beef Wellington is a tenderloin filet that will rock your world. When you order this, you’re getting more than just a great quality steak—it comes with a glazed puff pastry, mushroom duxelles, prosciutto, bordelaise sauce and caramelized carrots. So be sure you are ready for some stellar sides. You get a choice of garlic mashed potatoes or loaded baked potato, both served with seasonal vegetables. They recommend this be paired with a cabernet like Quilt, from Napa Valley—hints of blackberry, rhubarb and hazelnut can be found in this wine.
beef Wellington: $31
Quilt cabernet: $76 a bottle
Broad Axe Stout-Braised Beef Short Ribs paired with Silver Palm Cabernet
Granite City
Granite City is known for its beer and this beer-infused dish proves the reputation. The stout-braised short ribs boasts a Broad Axe stout demi-glace and is served with horseradish mashed potatoes and broccolini. Staff recommends the Silver Palm cabernet to sip alongside this dish because the flavor of a bigger red wine holds up to richer braised meat dishes.
short ribs: $19.95
Silver Palm cabernet: $9.75 for a glass and $37 for a bottle
Cajun Pasta paired with Stemmari Pinot Noir
This pasta is a feast for the eyes with its roasted red pepper cream sauce, andouille sausage, chicken, tomatoes, onions, penne pasta and creamy Cajun sauce. Wash down the spiciness of the pasta with a red wine like Stemmari pinot noir from Sicily, because it holds up to the spice without diminishing any of the flavor.
Cajun pasta: $14.95
Stemmari pinot noir: $6.75 for a glass and $25 for a bottle
Recommendations
March is a time for lighter wines like rosés, sauvignon blancs and chardonnays, according to vice president of sales and marketing at Haskell’s John Farrell. Here are a few of his recommendations for the spring.
CHARLES BIELER ROSÉ ($11.99) With floral hints of lavender and rosemary and the fruity tastes of raspberry and cherry, you’ll love this light wine for the new season.
SILVER BEACH SAUVIGNON BLANC ($11.99) This dry wine will have you tasting passion fruit and grapefruit. It pairs well with fish and spicy cuisines.
WHITE HAVEN SAUVIGNON BLANC ($13.99) This sauvignon blanc has hints of currant and gooseberry flavors. It goes well with salads, poultry and shellfish.
SMOKING LOON STEELBIRD CHARDONNAY ($8.49) With aromas and flavors of pineapple, melon and apple, this delicious chardonnay will conjure thoughts of the tropics. It is well paired with seafood, grilled vegetables or spicy food.
Did you know?
1. Over 250,000 different types of wine are released yearly.
2. Ancient Armenia founded the first winery in 4100 B.C.
3. Wine came to America (Jacksonville, Florida) between 1562 and 1564, made by French Huguenots.
4. Red wines consumed the most are cabernet sauvignon, merlot and pinot noir.
5. White wines consumed the most are chardonnay, riesling and sauvignon blanc.
6. Most common flavors in red wine are berries, cherries and plums.
7. Most common flavors in white wine are apples, pears and peaches.
8. Most red wines should be served at about 65 degrees, while most white wines should be served at 40–50 degrees.
