At a fun dinner at the recently opened
The Dutch, we started with fantastic cocktails – the Sullivan St Fix-up with gin, green chartreuse and celery bitters and the Aviation Royale with gin, maraschino and crème yvette.
The food started with a loaf of moist, dense cornbread with whipped butter.
The Hiramasa tartare with salsa verde was bright and fresh, and balanced by a small touch of crema and crunch of seeds.
The beet salad was also light with fresh beets, smoked eggs and dill over a yogurt sauce.
Entrees were massive and amazing – the lamb neck was incredibly tender in a deep, smoky, slow-burning mole sauce over dirty rice.
A hangar steak arrived with a beautiful onion topping dripping down the side, and a creamy smoked potato and horseradish side.
At a fun dinner at the recently opened The Dutch, we started with fantastic cocktails – the Sullivan St Fix-up with gin, green chartreuse and celery bitters and the Aviation Royale with gin, maraschino and crème yvette.
The food started with a loaf of moist, dense cornbread with whipped butter.
The Hiramasa tartare with salsa verde was bright and fresh, and balanced by a small touch of crema and crunch of seeds.
The beet salad was also light with fresh beets, smoked eggs and dill over a yogurt sauce.
Entrees were massive and amazing – the lamb neck was incredibly tender in a deep, smoky, slow-burning mole sauce over dirty rice.
A hangar steak arrived with a beautiful onion topping dripping down the side, and a creamy smoked potato and horseradish side.
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