The Broadway Grill Restaurant | Bar and Grill | Burlingame, CA

BUBBLES

There are just five main regions within Champagne where the grapes are grown, and where the houses source their grapes will influence the quality and style of the final product. They include:

Montagne de Reims

Côte des Blancs

Vallée de la Marne

Côte des Sézanne Aube

Each region offers a quality grape weather it is pinot or chardonnay, to truly carry the name of Champagne on the bottle , the particular grape must be inherent to that particular region. Broadway Grill appreciates this exquisit drink and in celebration of this magnificent livation, we invite you to enjoy our bubbles page in our drink menu. Wheather your enjoying a lazy sunday brunch with a pomogranate mimosa or celebrating an anniversary with Piper Heidsek, our bubbles page has an offering for you.

Champagne—that is, real Champagne—is produced only in the Champagne region of France, and it’s pretty much universally hailed as the greatest sparkling wine in the world. It’s effervescent and lively, and at the same time it offers tremendous complexity and finesse.
Champagnes are usually a blend of grapes, typically Pinot Noir and Chardonnay, often with a touch of Pinot Meunier as well. They range from dry (brut) to mildly sweet (demi-sec) to very sweet (doux). Different producers, or “houses,” have different styles, too, ranging from light and delicate to rich and full-flavored.

That all said, many other countries make excellent sparkling wines. Those from North America tend to be more fruit-forward than most Champagnes. Cava, an inexpensive sparkler from Spain, often has an earthy character. Italy’s Prosecco is also affordable, and popular for its engaging foaminess and hint of sweetness on the finish. Sparkling wines make great aperitifs, but they’re also good throughout the meal, especially with shellfish and salty or spicy dishes.

Dry, Light Champagne

Top Bottles
Perrier Jouët Grand Brut (France)
Guy Charlemagne Blanc de Blancs Champagne (France)
Taittinger Brut La Française (France)

Dry, Rich Champagne

Top Bottles
Pol Roger Brut NV (France)
Gosset Brut Excellence (France)
Bollinger Brut Special Cuvée (France)

Dry, Fruity Sparkling Wine

Top Bottles
Zardetto Prosecco Brut (Italy)
Mionetto Prosecco (Italy)
Domaine Carneros Brut (California)
Mumm Napa Brut Prestige (California)

Dry, Earthy Sparkling Wine

Top Bottles
Freixenet Cordon Negro Brut Cava (Spain)
Gramona Gran Cuvée (Spain)
Mont Marçal Brut Reserva Cava (Spain)

The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini. However, if you prefer a stronger cheese flavor, try goat cheese instead.

INGREDIENT
3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices

2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

DIRECTIONS

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

NOTES

Fresh Mozzarella
Soft mozzarella is shaped into balls and stored in water to keep it moist. It is available both salted and unsalted, but the latter is very bland indeed. We prefer the salted variety; salting brings out the mild, milky flavor of the cheese.

Jeff Smith gives these roasted baby back ribs an Asian nudge by basting them with a sweet soy sauce-based marinade, which makes them more wine-friendly than ribs with traditional barbecue sauce. "Barbecue sauce has a strong flavor that dominates most American-style ribs," he says, "but here, the delicate flavors in the marinade allow you to still taste the pork."

Ingredients
Two 1 1/2-pound racks of pork baby back ribs, papery membrane removed from the underside of each rack
4 garlic cloves, minced
4 scallions, minced
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon rice vinegar
Salt and freshly ground pepper
Panko-Crusted Mushrooms, for serving

Directions
Preheat the oven to 400°. Set the ribs on a large rimmed baking sheet, skinned side up. In a small bowl, combine the garlic with the scallions, soy sauce, olive oil, brown sugar and vinegar. Season the ribs lightly with salt and generously with pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.
Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let the ribs rest for 10 minutes, then slice into individual ribs and serve with the Panko-Crusted Mushrooms.
MAKE AHEAD The baby back ribs can be marinated overnight.

WINE Smith likes to pair these earthy, sweet ribs with a Napa Valley Cabernet that also has layers of flavor, like the complex 2003 Drinkward Peschon or the blueberry-inflected 2004 Realm Farella Vineyard. For an easier-to-find alternative, consider the curranty 2003 Kuleto Estate.