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The Best Thing We Ate

zagat_iconHot Plate: Fideous at mfk.


Fidous at mfk.Yes, that was us perched at mfk’s bar, licking the bowl after quickly devouring our fideous.

The Spanish dish channels the flavors of paella but substitutes rice for oven toasted pasta, which is finished in a rich saffron vegetable stock with cream, piperade made with sweet and spicy roasted peppers, and grilled asparagus. It’s a simple dish that’s perfect for warming the soul on a cold winter night.

“The first time I ever tasted fideous, it was prepared by [executive sous chef] Joey [Schwab] about two-years-ago,” chef Nick Lacasse says. “And I couldn’t believe the depth of flavor he was able to attain simply using all vegetarian ingredients.”

He prepared a modified version of the dish for his trial tasting at mkf. We’re not saying it landed him the job, but it certainly couldn’t have hurt.

By Sarah Freeman,