Wichita Eats: The Sweet Spot

 

My senses were completely unprepared  for what was behind the tall wooden doors at The Sweet Spot, which has two operating menus: Lunch and Dinner.

Even though the outside is more than inviting, it's the moment you enter the second set of tall wooden doors you realize that: You didn't come here to eat... you came here to "Dine."

A Full bar, elegant yet comfortable seating, ample space, (which as we dined we saw being put to use by hungry patrons) adjustable lighting, equipped with a private dining room, and a visible chefs bay.

Dining is not just about the taste of the food. The ambiance, the staff, and the service all play a major role in whether one would return or not. The General manager, Rich, was accommodating to say the least. His buoyant and attentive spirit allowed us to feel at home even in this upscale setting. 

Our server was fantastic. Not only did she not need paper to remember the specials but we never went thirsty as she kept our waters filled to the brim. Her table service was impeccable; clearing dishes from the table as they became available. From the antipasti until dessert: no awkward waiting times. Too fast means: "Is this fresh? How long has this been made?" Yet too slow is: "We are hungry...whats the holdup? Are you killing the cow back there?" Not at The Sweet Spot... all courses were delivered with perfect timing.. meaning made to order and with care on how its presented.

Foolishly, we opted out the special. Rich informed us: "All specials are really special." Next time I'll find out just how special. However, our meal did not disappoint.

For drinks I began with a glass of the Caposaldo Moscato imported from Italy. I'm fully aware this is a dessert wine however, I was in the mood for something sweet. How sweet it is! Crisp and sweet with a strong almost fruity finish. Think Sugar and Champagne. #refill

My mother and father opted for Tawny Port Wines. Father had the "Fine Port" aged 10 years. While mother opted for Port that had aged 20 years. Well of course I had to taste the 20 year... and might I say: "WOW". Sweet, nutty, with an oak finish that revisits your taste-buds well after it hits your palette.

Antipasti

 1. Bruschetta- Forget what you thought you knew of bruschetta this was Beef Bruschetta. Pulled beef seasoned to perfection in addition to the traditional fixings of tomatoes and garlic. The bread itself drizzled with balsamic vinegar. One word: Delicious

2. The Sweet Spot Shrimp- Lightly breaded large tail-off shrimp and carrots. Topped in a citrus sticky sauce. Finger licking good. I'm picky about how my carrots are prepared and will rarely eat them. However these lightly breaded delectables are a game changer: #Moreplease

Included in the dining experience are complementary rolls. Made in house, served warm and with the most delicious cinnamon rum whipped butter you've ever had in your life. Every bite a bang! #hardtopullaway

When our food was ready rather than bring it out to us while still picking away at the appetizers... the server consulted with us: "Your food is ready would you like it now or should we wait a moment?" We had antipasti left but we were so excited to see our dinner plates we just shoved them aside. #NEXT

The Entrees

I ordered the Trio Tournedo Filet. Medallions topped with green onions and a port demi glaze (delish) served over a bacon potato hash.

I requested my filets medium. My first bite told me all I needed to know. This was not only seared perfectly but this was quality certified Angus meat... tender and juicy. Not for the faint of heart. The potatoes cook to the perfect texture held together by Fontina, Gouda cheese and bacon.

Mother ordered the Picatta. With a side of asparagus. The Picatta: Angel hair pasta served with fresh... I repeat... fresh vegetables cherry tomatoes, capers, lemons, seasoned squash and zucchini topped off with herb marinated chicken.  My mother has such great taste I had to try a bite... OK 2 bites...OK fine 3 bites! Each beyond a delight.  Fresh herb and buttery sherry wine finish on every single bite. The chicken one word juicy #fullofflavor. #drool

The asparagus: Not tips... spears. Flavorful and cooked to the proper degree not mushy and not crunchy right in the middle every inch of every spear edible!

Father ordered the 14oz Boneless Ribeye Served with mash potatoes. It looked great! I would gladly detail it had I got to try it. But it was devoured before I could stick a fork in it. My father did say though that in his lifetime he's not had a steak as tender as this one. You know a steak is good when you require no sauce, no salt and no pepper.

Dessert:

It wasn't on the menu but it was recommended by Rich, who stopped by to make sure our meal was to our liking; A Berry Mascarpone Cake. Father and I split this cake right down the middle. As one slice is large enough to do so! Moist layered white cake separated by lemon mascarpone.. the soft outer crust dashed with powdered sugar. This slice did a dance on your tongue all the way to your belly. #smile

All in all, I must say our meal hit:
 THE SWEET SPOT 
& 
SO SHOULD YOU!