The Dutch and Little Park

June 29, 2015 § Leave a comment

Two mid-day meals at two different Andrew Carmellini joints:

First, weekend brunch with Julia at the Dutch in Soho on a beautiful sunny day. To start, a selection of the raw bar, including Glidden Point (ME), Island Creek (MA), Navy Point (NY) and Totten Inlet (WA) oysters as well as littleneck clams from NY. Beautiful clean flavors from perfectly shucked shellfish with a nice, punchy horseradish and tangy mignonette, just the way I like.

We weren’t particularly famished (a rare thing) so we shared the snap pea salad with spicy green pea curry and herbs and the famous hot fried chicken with honey butter biscuits and slaw. A nice balance between something green and fresh and something comforting and gluttonous. The honey slathered biscuits were out of this world – steaming and flaky on the inside – and the chicken, while not super spicy like I had imagined, had great seasoning and crispiness. The restaurant is only a few blocks away from the apartment but somehow I always forget that it’s there. I need to come back more often.

I had a short stay-cation in the middle of May and on one of those days met up with co-workers for a leisurely weekday lunch at Little Park, Carmellini’s newest restaurant in the Smyth Hotel in TriBeCa. This place does farm to table, vegetable-heavy dining without coming across as preachy or pretentious and all of the dishes are really well executed and unique. We got a bunch of small plates to share for our first course – the fried Brussels sprouts with apple and smoked parsnip (my favorite dish from my first visit); the beetroot tartare with horseradish and smoked trout roe and girandole pasta with duck ragu and crispy herbs. My favorite of the three was the beetroot tartare. I actually didn’t really miss the meat here and thought the separate components of rye, beet, roe and goat cheese came together in a really delicious and cohesive dish.

For my main, I ordered the duck confit leg with poached egg, stewed rhubarb and mustard greens. Actually not as memorable to me as our starters but I liked the tartness of the rhubarb against the rich, fatty duck. All of this food washed down with a couple glasses of wine and I was in a pretty buzzed and happy (and not terribly stuffed) mood when it came time to leave and move on to the next bar. 🙂

 

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