Mostly everyone in Binghamton knows about Social on State’s infamous Mac and Cheese, which has found its way onto food Instagrams and into the hearts and stomachs of anyone who tries it. While their Restaurant Week menu had to include this classic staple, it featured a variety of new, fall plates that were so good they brought tears to our eyes.
We were able to choose 3 dishes each, for a total of only $25. Between two people, that meant 6 dishes to share, and honestly, if we had eaten one more, we might've been rolled out of there. It was so worth it, though. To start, we ordered the Burrata Salad and the Carrot Ginger Soup, which was vegan and gluten-free. Especially unique about Social on State is that they provide insight on their menu as to whether or not an item is vegan, gluten-free, or able to be substituted with a gluten-free option. One of the great masterminds behind the menu, Chef Vince Fronda, wanted to find a way to have these options available in Binghamton that went beyond just giving someone some greens and saying “Hey, here’s a piece of kale. Enjoy!”
The Burrata Salad starred it’s creamy cheese namesake and sat on a bed of baby arugula. Tossed with roasted beets, butternut squash, and toasted pepitas (a fancy word for pumpkin seeds), it was finished off with a balsamic dressing that tied it all together. The Carrot and Ginger Soup was just what we needed on this chilly, fall day as we said an unfortunate hello to Binghamton’s brutal weather. The fried mushrooms on top offered the perfect crunch and the flavors of both the carrot and ginger were prominent but worked in harmony together to pull off this sweet and savory soup. All in all, both dishes were the perfect way to start our meal.
Next up was the Grilled Calamari and Maple Steak. The steak was cooked to perfection. The maple flavor was just strong enough and paired well with the Au Poivre sauce and creamy parsnip and potato puree. The plating of the calamari stole the show, and the dish was equally as delicious as it was stunning. It was served with a Romesco sauce which honestly rivaled the traditional ones in Spain. Romesco is a popular Spanish condiment made of peppers, garlic, olive oil, and some type of nut. Chef Vince is in the works of an entirely new menu for Social on State that highlights Mediterranean influences and offers a genuine tapas experience. By offering dishes like grilled calamari and patatas bravas (because who can’t get down with fried potatoes?), he hopes to make it relatable, accessible, and as authentic as possible. Of course, however, he’ll always add his own spin to it. After studying abroad in Spain for 4 months, believe me, Barcelona would be begging for this Romesco recipe from Social's kitchen.
Just when we thought it was over, out came more food from the kitchen like that last Christmas present you forgot all about. That last Christmas present often ends out to be the best of the bunch, and the Red-Eye Pork Loin did not disappoint. Brined in a dark- roast coffee from Laveggio Roasteria, a local coffee shop that handcrafts their artisan roasts, it was finished with a red-eye BBQ sauce that was made with the same coffee. Chef Vince knew he wanted to highlight another product from another local business, and he wants other Binghamton businesses to start to do the same. With all the new restaurants popping up downtown, it can be tough if you view it as some sort of competition. However, Chef Vince and the people behind Social on State are firm believers that the high tide raises everyone. To them, it's important to work together, showcase the fact that everyone, in their own right, is kicking butt and taking names, and empowering each other. Barbecue and pork is such a natural pairing, and so is a red-eye gravy made with coffee. This dish takes these more familiar pairings and elevates them to a whole new level. We also think Social and Laveggio's next venture needs to be bottling and selling this coffee BBQ sauce.
Of course, we couldn't end our meal without dessert and the Pumpkin Flan did the trick. Topped with caramel, candied ginger, whipped cream, and cinnamon, the flan was velvety smooth and melted in your mouth. Pumpkin was the right addition to this dessert, which once again could rival that of a Spanish grandmother who has spent her whole life learning how to make a proper flan. We tried to savor every bite because we didn't want this dessert, or this meal, to end.
While some restaurants may look at Restaurant Week as a daunting chore, for Social on State, it's a chance to showcase new menu items and impress new customers who have never walked through their doors before. While Social will always have their fan favorites (yes, we're talking about you, Mac and Cheese), they're truly unique in the sense that they never want to stop re-inventing themselves in order to keep you coming back for more. After this meal, it's safe to say we'll be back for Binghamton's next Restaurant Week, and most likely every week in between.