A Flair for Food and Wine

Meeting and eating, at Tarantini’s and Flair Wine & Restaurant Bar, are always productive (good food, atmosphere, service, plates to share). Socially, the dining experience is a treat, with amazing dishes that delight, for foodies and those who love popular and hearty meals.

Owners, sisters, Elaine Lopes and Elli, are amazing talents, beyond their careers as restaurateurs. Elaine has a background in business administration and finance and her sister, Elli, has a master’s degree in architecture. Elaine tells us, “We get to use all our skills at the restaurants.” Many times a day, you might see them going back and forth between the two restaurants, which welcome groups of various sizes and offer distinct menus in each eatery.

Flair opened after a change in atmosphere and menu, making it even more appealing for special occasions or business lunches (they did not close during the changeover, which guests loved as their new favorite place progressed before their eyes).

The restaurant and wine bar has also appeared on some local and regional publications as affordable and tasty, worth the trip, and reasonable for varying budgets. It’s also one of the places in our area that is popular for serving breakfast as well as weekend brunch. If you have special dietary restrictions, you will very likely still find options from their menu, giving you a few choices over which to happily agonize. It’s recommended that you call if you have a group of six or more. The amount of green in the restaurant is really calming and it’s one time we’d recommend trying to get a seat facing the wall. Elaine shares with us about the atmosphere, “We came up with the name Flair because when we realized that the meaning of the word is ‘doing something well and with style,’ it represented exactly what we believe our restaurant and food should be.”

The dishes on the menu at Flair are pleasingly presented on the plate; moreover, the solid taste, flavor, and seasonings deliver, whether you opt for quiche or a hangover burger or pasta au pistou. Chef Robert Warren was hired to design the menu with them. Chef Warren is excited about the menu’s variety, “Some very popular items are the roasted chicken entree with dill buerre blanc, lamb ragu with red wine, goat cheese and pea shoots over house-made pappardelle, and the duck a’ l’Orange with root vegetable gratin. Our new blueberry white chocolate bread pudding with lemon white chocolate ganache has been really popular also.”

Everyone who visits regularly eventually becomes friends with the sisters and although successful restaurants are often operated at a frenetic pace, they will stop to say hello, ask about your experience. They are so friendly, you’ll want to invite them to sit down and join you for dessert and coffee.

The owners live by the words of Chef Paul Prudhomme: “You don’t need a silver fork to eat good food.”

 

 

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