| The culinary focus at the Granite Restaurant and Bar at The Centennial Hotel in Concord, New Hampshire is on New American cuisine with French, Mediterranean, and Asian influences and where we enjoyed a memorable evening of dining. The ambience was gracious and elegant with a large fireplace in the center of the dining room and tables dressed in pristine white tablecloths and Gerber daisies in vases. Executive Chef Daniel Dionne and Pastry Chef Stephanie Hackney are the talents in the kitchen and their inspired and well-crafted savory and dessert menus shine brightly.
Granite Restaurant and Bar
We had a wonderful dinner at Granite Restaurant on Saturday, August 31, 2019, and as the restaurant has an outstanding bar and a creative and inspired cocktail menu, we began with two of their cocktails, the Port Old Fashioned made with High West Bourbon, Warre's 10 Year Tawny Port, New Hampshire Maple Syrup, and Bitters, and the London Beet Shrub made with Barr Hill Vermont Gin, House Made Beet Shrub, and Lemon Juice. Both cocktails were well-made and perfectly balanced.
Debra C. Argen with London Beet Shrub
Port Old Fashioned
A basket of warm house made rolls accompanied by a small dish of lemon thyme infused oil with red pepper flakes proved too tempting to ignore, and we enjoyed the rolls with the cocktails. Next there was House Made Tortellini consisting of tender pasta paired with braised mushrooms in a prime rib reduction with peas and bleu cheese and artistically presented.
House Made Tortellini
We continued with a selection of their featured oysters, Little Gems from Cape Cod Bay, and Fresh Clown Shoe Oysters. As befitting their name, the Little Gems were small, slightly briny and delicious. The Clown Shoe Oysters were aptly named as they possibly were the largest oysters were have ever eaten with shells measuring around 6 inches in length. Garnished with Lemon and Olive Oil, they were meatier and less briny, but also very tasty.
Little Gems and Clown Shoe Oysters
We continued with the appetizer special of Pork Terrine (Brawn) served with Cherry Mostarda, Pickled Vegetable Salad, and Grilled Sourdough Crostini, and the salad special, Spinach & Pear Salad, made with Spinach, Roasted Pear, Bleu Cheese, Walnuts, Fig & Port Vinaigrette. The salad was offered as a half or full portion, and the half portion was the perfect size for enjoying a multi-course dinner. Both the terrine and the salad were excellent.
Spinach & Pear Salad
The restaurant has an outstanding wine list many of which are available by the glass as 3-ounce or 6-ounce pours, as well as by the bottle. We loved the concept of the 3-ounce or 6-ounce pour option for those that would like to pair different wines with each course.
Extensive Wine and Spirits Selection
Entrees are offered as half or full portions, and as we were having a multi-course dinner, we opted for half portions. The Faroe Island Seared Salmon was presented with Whole Grain Mustard Roasted Potatoes, Haricot Verts, and Savory Sabayon, which was a heavenly mélange of complementary flavors. The salmon was very moist, flavorful, and buttery, and when combined with the tang of the whole grain roasted potatoes, slightly bitter haricot verts, and slightly sweets abayon, it was fantastic on the palate. The salmon was well paired with a glass of Latour Ardeche, Unoaked Chardonnay, Burgundy, France 2016.
Faroe Island Seared Salmon
The Seared Duck Breast presented with Wild Arugula, Curried Yogurt Couscous, Rhubarb Relish, Glace de Canard, and Crushed Pistachios was another excellent selection and a beautifully presented course that fully delivered on the palate and exceeded our expectations. We paired the duck with a glass of Domaine La Fage Tessellae, Old Vine GSM, Côtes du Roussillon, France, 2015.
Seared Duck Breast
We ended the evening on a sweet note and a lasting taste of Summer with the desserts, Strawberry Rhubarb Tartlet with Whipped Cream Cheese and Toasted Pistachios, and Lemon Chiffon Cake with Blueberry Compote, Lemon Curd, and Whipped Cream.
Strawberry Rhubarb Tartlet
A creative and well-crafted menu plus attentive service throughout the evening made our dining experience at Granite Restaurant and Bar a memorable dining experience.
Lemon Chiffon Cake
Granite Restaurant and Bar at The Centennial Hotel is open Sunday from 7:00 am until 2:30 pm, and from 5:00 pm until 9:00 pm. Monday through Thursday the restaurant is open from 7:00 am until 10:00 am, from 11:30 am until 2:30 pm,and from 5:00 pm until 9:00 pm, and Friday and Saturday from 7:00 am until 10:00 am, from 11:30 until 2:30 pm, and from 5:00 pm until 10:00 pm.
The Centennial Hotel
Read our interview with Chef Daniel Dionne who shares a delectable taste of the restaurant with his recipe for Red Wine Braised Short Rib with Brown Butter Sweet Potato Puree, Wilted Garlic Spinach, and Braise Reduction in the Chefs'Recipes section.
Chef Daniel Dionne
VIDEO- Luxury Experience interview with Chef Daniel Dionne - https://youtu.be/a6ydEYKY3e8
Granite Restaurant and Bar at The Centennial Hotel
90 Pleasant Street
Concord, New Hampshire
Until next time, Bon Appetit!
Important Travel Information
Getting There by Plane
Private aircraft may fly into Concord Municipal Airport, which is 1.5 miles from downtown. Commercial flights fly into Manchester-Boston Regional Airport as well as Logan International Airport in Boston.
Approximate Driving Distances
Manchester, New Hampshire
Manhattan, New York
Providence, Rhode Island
Salem, New Hampshire
Read more on Concord, New Hampshire in the Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes, Adventures, and WineCellar sections.
For more information on Concord, New Hampshire, please visit the website: www.visitconcord-nh.com or visit them Monday through Friday from 8:30 am until 5:00 pm.
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49 South Main Street, Suite 104
Concord, New Hampshire 03301
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