Clover Hill just opened in my neighborhood of Brooklyn Heights, and is serving a 7-course tasting from Chef Charlie Mitchell (Eleven Madison Park). The food was beautiful and delicious, and that effect went all the way down to even the bread, which I personally think they should have served with every single course…
The wonderful thing about Clover Hill is that their menu changes with the season while using the same local, fresh products most 2 and 3 Michelin-rated restaurants use. Now, don't get me wrong, this is probably the most expensive restaurant in Brooklyn Heights, but I can say it was well worth the experience and I will definitely be coming back for their a-la-carte Brunch on the weekend!
Note: They do accept walk-ins, but the place is fairly small and the tasting menu can only be done at the dining room
The Noortwyck
Where: 289 Bleecker St, New York, NY 10014 | Greenwich Village
After working inside the fine-dining mecca once crowned the World’s Best Restaurant, a pair of Eleven Madison Park alums have decided to serve up more casual fare at The Noortwyck. The restaurant will feature an in-house butchery, bread making, and dry-aging.
Chef Andy Quinn is working with farmers, producers, and artisans in the New York area, to create a menu that will change according to whatever ingredients look good on any given day—utilizing local ingredients, but also incorporating global flavors.
A few current samplings include a scallop Crudo and grapefruit appetizer, bucatini with ramps and white pepper, and hangar steak smoked with spring onion and sherry. For dessert, you can indulge in a warm chocolate tart or lemon posset with milk ice cream and rhubarb, among other options.
Nudibranch
Where: 125 1st Ave., New York, NY 10003 | East Village
The menu at Nudibranch in the East Village seems like it was put together by someone blindly drawing cuisines from pouch-like Scrabble tiles. You’ll see frog legs with galangal, pork jowl with ají panca, and turkey neck with mole. The food is all over the place—and I can say I'm into it.
Meals here are prix-fixe, and for $75, you get to choose one course from each of the three sections of the menu. I especially like the seaweed crackers topped with raw scallops and the flat iron steak with crunchy taro sticks, but it’s the cauliflower prepared three ways (roasted, puréed, and pickled) that I am still thinking about. It combines creaminess and crunch with some subtle umami funk from fish sauce.
Unlike a lot of East Village spots, the energy here isn’t rowdy. So think of this place the next time you want to have a real conversation with someone who isn’t afraid to try things they’ve never seen before.
If you have a recomendation for a 1 Micheline Star restaurant in the Tri-state areaI have to tray, please submit your comment below!
Daniel Kramp
Licensed Associate RE Broker NY | CT
Union Square Top Agent 2019,2020
