I have to admit, this dish changed my ENTIRE perception of fried chicken. My fiancé ordered Buttermilk Fried Chicken covered in a Honey, Pink Peppercorn, Lime-sauce with a side of Black Pepper and Green Chile’ Biscuits (as shown in main picture at top of page). It was perfectly balanced even with all of these characteristics. The chutney was complex and had lots of depth – it was sweet, sour, bitter and tangy. However, the Cranberry, Fig & Pinot Chutney was able to keep the lamb savory and moist. The only negative is that my lamb chops were slightly, and I mean just slightly overcooked for my liking. I ordered the Porterhouse Lamb Chops topped with a Cranberry, Fig & Pinot Chutney served alongside Sweet Potato Gratin. After I had enough carbohydrates to last me 50 days in a post-apocalyptic world, I decided it was time to proceed to the main course. The corn sticks were extremely addictive, but lucky for me, they must have come in a bottomless basket because the waiter kept bringing more and more and more. Yes, corn sticks, which I must admit have a horrible name and do it no justice when blogging, but the truth of the matter is they were outstanding! The sticks were made of corn bread and loaded with black pepper which gave them a sweet and hot contrast which just so happens to be Flay’s signature technique. Our meal began with a basket of assorted bread, including “corn sticks”. In order to score the Bobby Flay trifecta, I added Bar Americain to my culinary bucket list and ironically enough, the meal was to die for. I’ve dined at two of Flay’s other restaurants – Mesa Grill in Las Vegas and Bobby’s Burger Palace also in Mohegan Sun – and I was blown away by both. Ever since rumors started circulating that Bobby Flay was planning to open a restaurant in Connecticut, only 50 miles from Providence, I knew I had to go. It has been over one year since the Grand Opening of Bar Americain at Mohegan Sun and I don’t know how I managed to contain myself for so long.

Bar americain mohegan