Cheese is the star on the menu at Caseus (pronounced KAY-see-us) fromageria and bistro.
I met some friends there recently for dinner on “extreme spice night” and opted for the tear-evoking, searingly hot
, ceviche of local scallops and red royal shrimp — made spicy from marinating the seafood and poblano sheep milk cheese in both ghost and habanero chili peppers ($21). It was attractively plated with housemade chili-lime popcorn and fennel fronds. We asked for some house bread ‘n butter ($5) to accompany it, which came with some honey-nut peanut butter and raspberry jam.
Their housemade jalapeno-spiced barbecue pork sausage over braised Napa cabbage, rainbow chard and carrots, topped with melted Montgomery’s Cheddar was a bust. The off-tasting sausage fell apart as we tried to eat it. Once informed, management tasted and 86-ed it (That’s restaurant-speak for removing it from their offerings).
What were good, flavorful and a light menu offering on the cheese-laden menu are the seared Stonington (CT) scallops served with a chunky basil verde, bianco sardo (a sheep’s milk cheese), fresh shucked peas, Massaro farms organic lettuce ($25) all hidden under bread topped with ricotta cheese. I would have preferred more scallops and less cheese.
The grilled cheese was the evening’s star, filled with a mixture of Caseus’ melting cheeses, heated on rustic bread ($13), with added chunks of house bacon lardones ($4) and served with a side of crisp pommes frites ($6). (The owners of Caseus have mobile Cheese Truck that drives the streets of New Haven selling grilled cheese sandwiches and more! Follow them on Facebook and Twitter t0 find their location and daily specials.)
We shared a pots de creme ($7) with the decadent chocolate and worth every bite. Unnecessary, though, were the added vanilla frosting, vanilla whipped cream and Little Debbie’s creme-filled chocolate chip cookies.
– bonnie
Caseus
93 Whitney Ave.
New Haven, CT 06510
(203) 624-3373
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