We visited Honeysuckle to celebrate Valentine’s Day with a special tasting menu focusing on the indulgent world of chocolate. The Beverage Director curated wine pairings for each course to help bring the flavors alive.
First up was a Hudson Valley Foie Gras Parfait with smoked pecans, bitter chocolate, gooseberry confit, and cocoa brioche. The foie gras was very smooth with a nice umami flavor. It was paired with a dry Chiarli, Lambrusco Sorbraro, Modena, Emila-Romagan, NV, which set the mood for the evening.
Next, we had Pan Roasted Cod Cheeks with white chocolate-parsnip fondue, celery leaf, blackened walnuts, and hackelback caviar. The cod was surprisingly meaty and the whole dish had wonderful balance of textures and flavors. It was paired with a sweet white wine called Glatzer, Zweigelt, Riedencuvee, Carnuntum, Austria 2013.
Lastly, for dessert we had Vanilla Poached Cloudberries with milk chocolate ganache, liquorice meringue, and cloudberry caramel chocolate-hazelnut tuile. The cloudberries are a rare golden berry similar to blackberries. It was paired with a sweet dessert wine called Cocchi, Barolo Chinato, Torino, Italy.
Overall, we had an excellent meal at Honeysuckle. If the chef decides to press forward with a full restaurant of his own, I am confident the food will be very worthwhile. Service started out a little bumpy, but after the second course it picked up. The Prequel space is a little odd and on the small side, exuding its temporary "incubator" purpose. A bar is located downstairs as well.
Total Rating: 4.45
Food: 5, Price: 4, Service: 3.5, Ambience: 3, Accessibility: 5