Monday, April 25, 2011

Dinner at Hill Cafe

I was lucky enough to be invited to dinner at Hill Cafe, (17 Putnam Ave., off Fulton St., 718-230-3471) a new-ish spot in Clinton Hill that serves a French-Moroccan influenced menu in a dark & cozy space. There are only a few tables opposite the bar, along with a larger table by the front window. They also have a backyard garden, which I'm sure will be lovely in the warm weather, but I didn't get a chance to take a look.

The menu lists items ranging from pasta, seafood to vegetarian dishes & meats. I decided to get the Half-Roasted Free-Range Chicken with BBQ sauce, mashed potatoes and a side of veggies. I was really impressed with this dish. The sauce was -excellent-. The chicken was tender and juicy, the potatoes smooth and the veggies simply steamed and slightly buttery. I also chose a side of Fried Sweet Plaintains which were served with a slightly spicy harissa sauce. Tasty!



My friend ordered the Baked Halibut Filet with an olive-pistachio tapenade, asparagus and artichoke in a tomato & tarragon broth. The fish was mild but the broth and veggies in it were delicious. She also got a side of Kale which was also lightly sauteed and spiced with red pepper.



For dessert we picked a Raspberry Crumble from the list of specials. I was a bit disappointed with this. I was expecting it to be warm and it was not. It also reminded me of pound cake, and did not have enough crumble for my taste, and not enough raspberry. The citrus sauces were tangy and flavorful though, and I expect that the regular desserts (chocolate mousse, apple tart) would be quite good.



I loved the chicken, enjoyed the meal as a whole, and found the service to be warm and attentive. If I lived in the area, I would make this a regular spot for sure.

3 comments:

Home recipes - Together We Make It Work said...

What a good way to go for it. I so welcome this dish of sweet plantain, veggies and potatoes. I never thought a restaurant in Brooklyn will serve harissa sauce. We do it with chicken too but usually in combination with cinnamon. I expressed a surprise because we have long considered it an Arabian ( Tunisian) condiment though our Mediterranean eateries - especially those in Italy - serve them.

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Love the recipe! My family and friends love it. Though I really want to compare it from the original recipe.

IY said...

Great blog. Keep it up.