Cotton, Manchester, NH-
- edinaeats Nov 29, 2007 11:16 AM
Did you see the "review" in the UL? 3.5 stars
Although I dislike the way the UL reviews- I am happy for Cotton.
I tried Cotton for the first time last night. Service was excellent. I had the calamari appetizer and stopped there. The oily taste in my mouth afterward was not pleasant. The white bread in the bread basket was pedestrian. After reading all the positive reviews, I was quite disappointed.
Unfortunately the only restaurant in Manchester that does a notable bread basket is Richard's. There- I'd rather have him give me less of a bread basket and knock a few bucks off his menu.
In terms of Cotton- although a popular spot- it can strike out like any other place. I hope you give it another look.
I love the Wedge--iceberg lettuce with blue cheese dressing and crumbled bacon--a guilty pleasure.
I eat at Cotton a lot, but I wish they'd post their specials online, because in the two years I've been going there they haven't once changed the menu, aside from the weekly specials, and I can only go there so often to find the special isn't something I'm interested in only to be left to eat the same dishes I've been eating there since forever.
Also, I wish they'd have that fish cowder of theirs on the menu all the time. I don't like clam chowder, and all the fish chowders I've tried elsewhere like Legal Seafood, are bland. But cotton's fish chowder was a blend of many types of fish. Some swordfish and tuna I think mixed with haddock, poatoes and bacon... and it was so good. If there was a way for me to know when they were serving that for lunch I'd have a reason to go there again three times a week.
Dined at Cotton last night as part of eats week. Had the pork saltimboca, companion had the turkey schnitzel. Perfectly presented, mashed potatoes were rich and smooth, with the occasional dotting of skins, if a little lukewarm (perhaps intended). Pork chop (thick) was hot and juicy, with perfect cross-hatched sear marks. The Madeira sauce added a wonderfully tangy contrast to the robustness of the meat. The occasional mushroom and sage leaf had textural differences and added a vegetal accompaniment. Was lacking in prosciutto for some reason, as was intended to be with the dish.
The turkey schnitzel as well was hot and juicy, quite fresh, with a minor crunch from the coating. Didn't like the bread (some type of whole grain), as it was dry and not very flavorful. The butter was overly chilled and didn't seem to be salted. The decor was very nice, good service and atmosphere, would enjoy going again, definitely impressive procedure.