Reprinted here by kind permission
Bordino's
A Sensuous, Delicious Experience
By Amy Cotham
Bordino’s Northern Italian Restaurant, nestled in the hub of Fayetteville’s Dickson Street entertainment district, is known for both its relaxed, elegant atmosphere and its distinctive food.
After a recent trip to Bordino’s, it was easy to see why the locally-owned restaurant was voted “Best Italian Restaurant,” “Best Romantic Restaurant,” and “Best NWA Restaurant Overall” in CitiScapes’ recent Best of NWA Readers' Poll. The establishment was also selected by readers as having the best wine list.
It was only my second visit to Bordino’s, and the first for my dining companion, a food-and-wine connoisseur soon on his way to culinary school. I walked in hoping to find some “healthier” fare on Bordino’s extensive menu, but my plans quickly went out the window when my mouth began watering for the more traditional selections. Bordino’s does offer some low-calorie choices; for calorie-counting diners, general manager Angela Stem suggests one of the eatery’s delicious salads or one of its generous-size, healthier appetizers. But with so many opulent offerings, I decided to splurge and have whatever I wanted. From there, the only hard part was actually choosing what to eat from all of the scrumptious selections.
My companion, who had harbored no plans whatsoever to count calories on this occasion, also had difficulty picking from all that Bordino’s offered. Our server patiently and knowledgeably answered several questions from both of us, making some recommendations, but she also allowed us enough time to peruse the entire menu and make some choices on our own.
While we finalized our selections, she brought us our drinks. I chose the quirky “007” martini ($5.50), a blend of gin and vodka, very dry and of course “shaken, not stirred, with a twist.” My companion marveled at the wine selections and deemed them most worthy of the “Best Wine List” distinction. He chose a rich red wine that he knew would compliment whatever pasta he decided to have. Some of the merlot, cabernet and Italian red selections included Sequoia Grove, Napa, 1998, for $48 a bottle; Coturri, ‘Red,’ Organic, Sonoma Valley, 1998, $50; Chalk Hill, ‘Chalk Hill Appellation,’ Sonoma, 1996, $83; Newton, ‘Epic,’ Napa, 1997, $95; Sterling, ‘Three Palms Vineyard,’ Napa, 1998, $100; Borgogno, ‘Riserva,’ Barolo, Piemonte, Italy, 1993, $74; Mastroberardino, Taurasi, Radici, Italy, 1995, $86; plus 33 different kinds of blends; two dozen chardonnays; a dozen other whites and some specialty wines.
For appetizers, I chose the Inverno Salad ($6.25), and he chose the Toscana Crab Cake ($7.95). Bordino’s Inverno Salad is made up of fresh spinach tossed in balsamic dressing with cherry tomatoes and artichoke hearts. Topped off with peppered bacon and shaved Parmesan cheese, the combination was especially tasty, a good example of how Bordino’s carefully blends simple ingredients into distinct and delicious dishes. My companion’s Toscana Crab Cake was accompanied by a spring mix salad, roasted tomatoes and a creamy horseradish sauce. It, too, was superb – at least what little he was willing to share. (So much for promises made when we ordered.)
For the main course, I selected the Lobster Risotto ($17.95), a dish comprised of arborio rice with diced lobster, Roma tomatoes and fresh spinach in a white wine, light tomato and Mascarpone sauce. It wasn’t low calorie, but this rice-based dish was a delectable alternative to all the pastas available at Bordino’s. My companion chose a more traditional meal, the Fettuccine Verro Pesto ($12.50), a pasta selection with wild boar sausage, artichokes and diced Roma tomatoes in a light cream pesto sauce.
Rich desserts completed this stellar dining experience; my companion could not turn down Bordino’s creme brulee ($6), a French custard made with white chocolate and topped with caramelized sugar and fresh strawberries. One taste (I made sure he shared this one) and I knew Bordino’s clearly sets the standard for this traditional dessert. My own dessert selection was the Fudge Layer Cheesecake ($7), a cheesecake featuring a rich layer of fudge topped with fresh fruit and drizzled with chocolate sauce.
After dinner, we lingered for some time: The cozy atmosphere, with dim lighting and comfortable seating, makes this restaurant truly inviting. The environment was obviously designed to be both relaxing and beautiful; personal touches like handmade tiles on the bar by local artist Kathy Thompson and a large-scale mural by local designer Greg Mack compliment Bordino’s artistic approach to food and the intimate dining experience. It quickly became apparent why Bordino's was also selected by CitiScapes readers as the “Best Romantic Restaurant.”
We’ll be back for Valentine’s Day.