by Mireille Baxter
I finished my opening shift and looked at the hour. “Perfect – just enough time to commute from Aspen to Carbondale for a bite at the new wine bar downtown.” I made a reservation for one and sped down the highway, already mentally savoring a glass of wine I had yet to select. A little early, I stepped inside and immediately felt transported to a Zen desert. Simple wood tones, tans, beiges, sage greens, and other neutrals complemented the warm lighting and plants throughout the dining space. As I eased into my seat, a sweep through the menu told me I was in for both a relaxing (and delicious) evening.
I came across Amara, a Mediterranean-style wine bar, while walking to another restaurant in Carbondale. It was closed at the time, but a quick peek through the window and some research influenced me to visit the next I opportunity I had.
Though a bit ironic (considering I work long weeks as a senior restaurant manager), one of my favorite pastimes is exploring other establishments and relishing a great meal. For me, it follows the philosophy that if you work in the hospitality industry, it’s important to also experience the service you dedicate yourself to day in and day out.
I sit down and immediately look at the wine list. People follow different ideologies when it comes to choosing a glass. Do you start with bubbles and work your way to a full-bodied red? Do you select what most intrigues you, then pair your appetizer accordingly? Or is it vice versa, and you select food, then a wine that complements it?
Typically, my strategy is to start with a glass that stands out to me (I like to consider grape varietal, region, vintage if applicable, and how adventurous I’m feeling), then opt for a starter or entrée that will appropriately accompany it.
To commence, I chose Filipa Pato 3B Brut Rosé (non-vintage) from Bairrada, Portugal. The fruit felt reminiscent of summer strawberry, watermelon, and rose, elegantly accented by delicate bubbles.
The Beet & Blood Orange was a perfect pairing. With the addition of buckwheat, endive, and feta, the salad was colorful, robust, and dynamic. To be honest, I don’t like beets – but this dish had me wondering if perhaps I’d just never had beets prepared in a way that did them justice.
After a savory first course came the challenge of selecting a main. Beef tenderloin, lamb chops, swordfish – the words across the page all jumped out as viable options. But it was the Aleppo chicken that most captured my attention.
Zest. Citrus. Spice. Juice. Altogether, a wonderful symphony of flavors (not to mention beautiful presentation). Chicken isn’t typically my go-to protein, and my enjoyment of it usually depends on preparation. With this entrée, it was a solid victory. And the side of candied carrots seasoned with dukkah and za’atar in chermoula sauce created a perfect balance. Paired with Michel Paquet Mâcon-Villages White Burgundy (bright citrus, acidity that cuts through fat, & vibrant minerality), dinner was remarkable.
Though full to the brim, I couldn’t resist a look at the dessert menu. Some deliberation – mainly whether or not I actually had enough room to consume another thing – was settled by the selection of Labneh Ice Cream.
Creamy frozen yogurt that melts in your mouth, lightly sweetened with drizzled honey and crushed pistachios, could only be described in one word: divine.
Once the check was dropped, I had the chance to converse with one of the managers who stopped by my table (and affirmed that I had chosen correctly by selecting the Aleppo Chicken). Even small moments of connection remind me of why food is so transformative. And why hospitality is such an invaluable part of my life.
I look forward to expanding my palate the next time I dine at this hidden gem. Whether enjoying solo or in the good company of others, you’re sure to find some form of indulgence at Amara.
View the menu and more: https://www.amaracarbondale.com/
FOOD FORETHOUGHT 
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