Quaint, memorable alfresco dining Circa 1918
The spotCirca 1918, 10367 Warwick Blvd., Hilton Village, Newport News
the vibe
Casual, upscale restaurant with alfresco dining offering fresh and creative preparations
to try
Tuna tartare with ancho-dusted wontons, seared scallops with wild mushrooms, corn and white truffle oil
if you go
Hours Tuesday-Saturday lunch 11 a.m.-2 p.m.; dinner starts at 5 p.m.
Prices Appetizers and salads, $5-$12; entrees, $20-$25 (lamb burger $14); desserts, $7-$9
Reservations Accepted
Handicapped accessible Yes
Child friendly No booster seats, highchairs or children’s menu
Contact (757) 599-1918
Circa 1918, a charming restaurant with alfresco dining in the Hilton Village section of Newport News, offers a concise menu with tempting ingredients that will whet your appetite.
The drink menu presented a list of white and red wines, "barley pop" and signature cocktails. Chad Martin, known in South Hampton Roads from the once popular but now defunct Blue Hippo, is the chef-owner. More recently, Martin cooked a few blocks away at Create, which closed after a fire.
We were in a quandary over the "Mouth Amusements" category, and struggled to choose between braised veal cheeks and seared foie gras to supplement the tiger prawns we had quickly decided on.
Three large, perfectly prepared shrimp perched on chorizo brie grits ($10) tasted terrific. Slow-roasted veal cheeks with May peas and morels and a sake lemon-grass sauce ($11) were fork-tender. Saltiness tempered the appeal of the dish's quality ingredients.
From the menu section headed "Greens," we selected a delicious plate of fried smoked buffalo mozzarella stacked with fresh tomatoes and flavored with arugula basil oil and honey balsamic vinegar ($8). A bit of fresh arugula could have elevated the dish to super-delish. If greens are what you're craving, try the arugula with strawberries, blueberries, pistachios and fried Boursin with pomegranate vinaigrette ($9)
Our server provided an appetizing description of halibut ($25), an addition to the menu. The plate featured a firm, flaky fillet balanced atop andouille sausage, and the fingerling potato and crawfish hash was a winning combination. Another fish entree, crispy salmon ($24), was moist although cooked past the rare we requested. It came with a savory foie gras, green pea, Arborio rice stir-fry with cream of coconut milk.
Brown Arborio Rice - News
Within 15 minutes of starting a classic arborio or carnaroli rice risotto you can feel the grains start to soften. Using brown, round grain rice, I sometimes feel as if I am stirring forever before the grains become silent in the pan – it does take
It came with a savory foie gras, green pea, Arborio rice stir-fry with cream of coconut milk. We enjoyed the meatloaf ($20), and its surprising spicy kick, along with sour cream "mashers" and wilted spinach. For dessert, we chose chocolate cake with
An Arborio rice pudding topped with strawberry-balsamic marmalade and a molasses cookie finished it off. Hallowell's food is at once homey and sophisticated, a lot like the Inn itself. Hallowell's skills were just as apparent in every course at the
Short-grain rice is obviously essential for paella – preferably Spanish bomba (often sold under the geographic indication Calasparra), but Herráiz claims Italian risotto or Japanese sushi rice are also suitable. I make his paella with arborio and no
Here, Japanese rice is traded in for the typical Arborio, Carnaroli or Vialone Nano rice. Stirred in are corn, mushrooms, peas, cauliflower and zucchini, making for a dish that is creamy and rich at the same time as being crunchy and fresh.
A World of Rice | Westpoint Distributors Ltd
Rice is a staple food for nearly half the people on the planet. One of the oldest cultivated crops, rice has been documented as far back as 2,500 BCE, and evidence of rice cultivation exists in the Yangtze River valley from 10,000 BCE. From there, it spread west to India and the Middle East, then to Europe and Africa. The Europeans brought it to the Americas in the 1600’s. Because of its long history and adaptive nature both as a plant and as a food, rice has an important place in the cuisine of most cultures around the world.
Westpoint Distributors carries eight varieties of organic rice, including brown and white basmati, long and short grain, black japonica, sweet brown, Arborio, and wild rice. We also have two custom rice blends, our Multi Rice Blend and our Wild ‘n Basmati mix.
Brown rice is the whole rice grain with only the hull removed. Because the nutrient dense bran and germ layers remain intact, very little nutrition value is lost in the milling process. Westpoint’s organic brown rice is hulled with specially built rubber rollers that ensure the delicate bran layer and germ are left unscathed, helping it stay fresh longer.
Organic Black Japonica rice has a juicy texture, a nutty mushroom-like flavour and an exotic sweet spiciness. It originates from Japanese rice seeds, and is a whole grain brown rice blend of short grain black rice and medium grain mahogany rice that grow together in the same field.
Arborio rice is an Italian short-grain rice, named after the town of Arborio, where it is grown. The grains are short and fat, with a pearly white exterior. Arborio rice is typically used to make risotto, a creamy Italian rice dish that can be flavoured with porcini mushrooms, parmesan cheese, and select herbs and spices. It can also be used to make rice pudding.
Wild rice is a native North American relative to the Asian rices. Westpoint’s wild rice is grown in Manitoba’s northern lake country where the long daylight hours and clear water combine to produce a long grained, high quality wild rice.
Rice is a multifunctional grain; it can be steamed, boiled, or fried as a side dish, or used for stuffing, pudding, casseroles, soup, sushi, burritos, pilaf, risotto and more. Eat some delicious organic rice today!
Brown Arborio Rice - Bookshelf
The Get Healthy, Go Vegan Cookbook, 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great
... penne whole wheat rotini GRAINS: Arborio rice Barley Brown Arborio rice Brown basmati rice Bulgur wheat Cornmeal Instant polenta Lentils (red, yellow, ...The Pressure Cooker Cookbook
CHICKEN WITH ARBORIO RICE AND PEPPERS The bacon in this robust Italian stew adds ... 1 tablespoon light brown sugar 11⁄2 teaspoons salt 1⁄2 teaspoon freshly ...Passionate vegetarian
Made with the brown organic Arborio, it takes 20 minutes, and yields a dish with the classic creamy sauce, with rice kernels that are a bit more assertively ...The Complete Idiot's Guide to Fast and Fresh Meals
Brown rice is the entire grain with only the inedible outer husk removed. ... Arborio rice, almost all of which is imported from Italy, is a medium- grain ...The Best of All Worlds, A Complete Culinary Guide to Feeling Great, Staying Young, and Saving the Earth!
Arborio rice is an Italian short-grain rice that cooks up thick and creamy. Try to find brown Arborio if possible. Or you can substitute short grain brown ...Useful Information Directory
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Brown Arborio Rice is a short, plump grain, which makes it perfect for a side dish, or as a bed for sauces. It retains the bran that surrounds the kernel. ...
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Online shopping for Rice from a great selection of Grocery & Gourmet Food; Basmati Rice, Brown Rice, Wild Rice, Arborio Rice, White Rice, Spanish Rice & more at ...
ARBORIO RICE, BROWN | GourmetStore.com
Brown Arborio Rice is a short, plump grain, which makes it perfect for a side dish, or as a bed for sauces. It retains the bran that surrounds the kernel. ...
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Arborio-Rice.com contains information about arborio rice, including purchasing. Nutrition data, history, origins.