![]() Who could ever resist ordering something like this? Not us. We finished with their house-made ice cream, which was toasted marshmallow with a graham cracker crumble and chocolate. Both dishes were amazing and the fish was extremely fresh and the flavors were so vibrant. Shared the black bass (tomatillo, smoked ramp ponzu, radish, spring greens) and the hamachi (white soy ponzu, onion, jalapeƱo, togarashi). We were initially just going for drinks, but ended grabbing some food as well. You have to give major credit to any restaurant that can turn out such deliciously tasty and well thought out plates without the benefit of an actual kitchen (induction burners for the win!). We started with cocktails and I really loved the Poppy Gibson, which was super refreshing and delicious. ![]() They are also super knowledgeable and professional and are happy to give tips and suggestions. Starting off, the bartenders are some of the warmest and most hospitable people you'll find. I've seen this location go from being a stuffy living room-esque wine and cheese bar (Calpurnia) to an over-the-top red Moulin Rouge-esque fondue bar (Bourgeois Pig), to the current understated and elegant small plates bar, Bergen Hill. It's a cozy spot with intimate seating and a welcoming atmosphere. ![]()
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