SOUTHINGTON – Customers of Flair, a downtown restaurant, can experience flavors from around the world through a variety of culturally influenced dishes and ingredients.
“When I came up with the menu for my restaurant I thought of all the different cultures,” said Hector Delgado, executive chef and owner of Flair. “I went a little bit from Italy, all the way through Argentina.”
On the menu from Cuba is the Cuban sandwich, which consists of smoked ham, pulled pork, sharp cheddar cheese, pickles and mustard on grilled ciabatta bread.
“It’s very authentic,” Delgado said.
Since the restaurant opened in the former Geno’s Grille space in March, Delgado has been introducing customers to dishes they may not have tried before.
Economic Development Director Lou Perillo said Flair helps make Southington a “dining destination.”
“I think he has a good understanding of the dining environment in town,” Perillo said of Delgado.
Delgado said one returning customer told the restaurant she enjoyed the empanadas, pockets filled with hash brown potatoes and tomato relish.
“These are ingredients they have never seen, but they are willing to try,” he said.
The most popular dish is a traditional comfort food favorite with a variety of ingredients added by Delgado.
“The Hector’s mac and cheese is a killer,” he said. “It has four different cheeses, it has lobster meat, we use shrimp, Applewood smoked bacon and other ingredients like tomatoes and asparagus.
The house specialty is finished with a dollop of jalapeno puree.
“It’s insane,” he said.
Delgado, a chef with nearly 30 years of experience, said he constantly looks to create dishes with fresh and unique ingredients.
Flair sources ingredients from local farms and makes everything from the pastas to dressings to desserts in house.
The most popular dessert are the ricotta fritters, which are fried with a mascarpone filling and served with a drizzle of caramel sauce and scoop of vanilla ice cream.
“When I came up with this recipe, that’s what I was looking for so when the customer bites into it the mascarpone cheese comes out,” Delgado said.
He said he is looking at adding a selection of cold dishes and soups for the summer months.
“I try to, as much as possible, get out of the kitchen to see the response from customers,” Delgado said.
Customers can eat inside or out on the patio along Main Street. Flair recommends making reservations.
“We give it a little twist, a little bit of Flair” he said. “That’s what Flair is, Flair is different kinds of flavors.”
More information can be found at https://flairrestaurantandbar.com/
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