Location: 32 East 21st street btw Broadway and Park
Cuisine: American Fine Dining
Items: 2 Appetizers, 3 Entrees, 4 Cocktails, 2 desserts
Best Dish: As starters go you cannot go wrong with the stuffed peppers or the fig toast Both options are absolutely amazing. Each has unique savory and sweet components that will make your mouth water. For an entree, you must try the short ribs. The portion is just enough to be filling without feeling overstuffed. The meat is flavorful and cooked to perfection, it is a must-have.
Overall: A surprisingly relaxed, inviting space filled with helpful happy employees. This could quickly become your favorite date night or happy hour space.
NYC is home to many of the world’s very best restaurants. You can barely walk a single city block without finding a new place to eat. My good friend and I wandered around the east side of 21st street and found ourselves in front of Harding’s NYC. The space is both elegant and rustic with antique chandeliers and exposed brick walls. The white linens cover the perfectly set tables and a small flickering candle adds just a touch of romance to the atmosphere. The menu created by award-winning Chef Ariel Fox is filled with seasonal options to satisfy the palate. The flavor combinations are fresh and imaginative. To start the meal we ordered a round of cocktails. I ordered the Harding’s Smash and my companion had the Harding’s Sour. Each drink is made to be customized with your spirit of choice, we both chose the premium rum. The Smash is made of fresh-squeezed lemon, mint, and pure cane sugar, the flavor is similar to a hard lemonade. The sour is similar in flavor with more emphasis on the sour notes, it is made with lime, pure cane sugar and a foamy head of egg whites.
Not long after our drinks arrived we were delighted to see our appetizers. We began with the stuffed Padron peppers. Padron peppers are named for the region in Spain where they are from. These little peppers range in flavor from mild and sweet to slightly spicy. Chef Ariel stuffs the small peppers with a mixture of sausage, apples, onions apricots and a bourbon vinaigrette. The peppers were fresh and despite being cooked retained a pleasant crunch that worked very well with the tender savory filling.
Next, we enjoyed the fig toast. According to our server, it is a favorite among the diners. Thick slices of toasted bread are topped with warm whipped goat cheese, mission figs, and rosemary honey. The smooth salty goat cheese was delicious combined with the sweet juicy figs and honey.
My companion is a seafood fanatic and could not resist the call of the evening special. On the night we went, grilled oysters were on the menu. The fresh oysters were grilled just until the shell opened easily and served with a caramelized lemon for added zest.
Not long after the last appetizer plate was removed we were presented with our entrees. We began with homemade pasta. The Homemade Hand Cut pasta is a lighter option than most pasta dishes. The thick “noodles” are served in a light sauce with mushrooms, peas, and pancetta.
Next up was the Shortribs. This isn’t your simple meat and potatoes. It is a refined dish of tender beef smothered in a Cabernet sauce, potato celery puree and served with grilled turnips.
For our last entree, we went with the Harding’s Burger. Ordinarily, a burger is just a burger but this is quite possibly one of the very best in the city. The bun was soft and buttery and the patty firm but tender. The meat is a mixture of premium Angus and short rib. It was simply outstanding! The burger is served with a pickle and a generous helping of tender hand-cut fries.
Though our bellies were filled to bursting we simply had to try the dessert. One of the most interesting desserts we have had in a long while we went with the griddle cakes. Griddle cake is similar to a pancake but airy and slightly thicker. The cake is served with maple syrup and a scoop of moonshine ice cream. Yes, you read that correctly, moonshine. Ice cream is currently undergoing a renaissance of sorts as chefs all over are coming up with more and more imaginative flavor combinations. I was surprised at how delicate the moonshine ice cream tasted. If you have ever tried moonshine then you know its flavor is not for the light drinker. Many have compared it to lighter fluid and turpentine. As an ice cream, the flavor is mild and almost undetectable. As it first hits the tongue the flavor is similar to simple vanilla ice cream but as it melts the bitter notes from the moonshine are revealed and then just as quickly vanish so there is no harsh after taste.
We also sampled the peach crisp. The crisp is like a mini pie of fresh peaches with a crumb crust. The bits of peach are fresh and lightly sweetened with syrup.
Lastly, we washed down our decadent desserts with a selection of dessert wines. My companion chose a Riesling and I went with a sweet Moscato. From start to finish this meal was a winner. The staff and service are impeccable. There is a very relaxed easy-going vibe about the space despite the refined cuisine. It is an easy place to feel at home and enjoy yourself with great friends or family. In addition to its meal service in the main dining room, there are also rooms available for private functions. In NYC there are thousands of options for your dining needs why not choose a restaurant whose cuisine is sustainable, fresh and as patriotic as the American Flag. For more info on Harding’s visit www.hardingsnyc.com
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[…] night, I stopped by one of my favorite restaurants for a night of mixology fun. Harding’s is bringing back its popular “First […]
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