By Jacob Mathias
Yet another restaurant is set to wow the Stevens Point Area — and whomever visits.
A-Soshel, 3056 Village Park Dr., opened at the beginning of October as the second restaurant by Mike Masgay, owner of the ever-excellent Mikey’s Bar in Grill. A-Soshel is a departure from Mikey’s beer-centric, American menu and instead offers crafts cocktails, tons of wine and a Mediterranean-inspired tapas menu.
Entering A-Soshel is transporting. The dining room sports a sparse industrial feel heavy with grays, aged wood and steel. The high ceilings offer a cavernous feel and room for a mezzanine section that would make for fantastic parties.
A horseshoe-shaped bar in the back allows drinkers and diner to watch the mixologists put together classic cocktails including Manhattans, sidecars and Sazeracs. The bitters, booze and syrups are all infused in-house and add a fresh twist to the classics. Many drinks are made with gin and whiskey from Plover’s Great Northern Distilling.
An original cocktail called the key lime pie contains Belvedere Vodka, Giffard Vanille De Madagascar, lime juice, simple syrup and a whole egg shaken frothy for a luxuriously silky dessert drink.
Over 100 wines are also available including varietals from California, Italy, France, Spain and South America if that’s your thing. Wines by the glass start at $8 and bottle can fetch up to $200.
The drinks are a little pricey but well worth it. The cocktails are very spirit forward and worth the cash. The wine list is a well thought out treat for the wine enthusiast looking for something beyond the standard house chardonnay or cabernet.
A-Soshel’s food menu is equally impressive featuring a large selection of sharables, soups, sandwiches and entrees. Much of the menu is Mediterranean influence and made with the house-infused oils and vinegars.
Of particular note is the yellow split-pea soup is transcendent. I know many people turn their nose up at split-pea soup but this will convert a non-believer. The soup is smooth and comforting with a heavy hit of smoky ham flavor and a tang of vinegar.
A sandwich stuffed with salami, prosciutto, fresh mozzarella, tomatoes and pepperoncinis is a delicious lunch option. The prosciutto is delicate, the tomatoes are fresh and the peppers add a sour tang to the rich sandwich.
The salmon toast is a great sharing option. A huge portion of rich and fatty smoked salmon sits atop cream cheese and is topped with briny, fried capers, micro greens and a soft boiled egg.
A ton of other sharing options including tapenade, hummus and tzatziki with pita bread, steamed clams, dressed cucumbers and a lamb shank are available.
They’re also open late, serving food until 11:00 P.M, which has filled a void in our local dining options.