Harvey at The Williamsburg Hotel

Last week, I had the chance to try out the new dinner and cocktail menu from Executive Chef, Nicolas Caicedo at Harvey at The Williamsburg Hotel and to say I was impressed is an understatement.

I had visited Harvey for brunch a few months ago and while I did enjoy my meal then, I was so impressed by the transformation from then to now; from the selection, creativity and the flavors, it was all a major step-up from what I had experienced the first time around.

Read on to get the details on what we ate, what we drank and why we’ll definitely be going back.

Appetizers:

• Burrata & Apples – This dish was thick, creamy, filling, yet the apples and honey on top made it still feel fresh. It was exactly what we needed to start off the night.

• Yellow Tomato Gazpacho – Made with watermelon, grape tomato, Persian cucumber and easter radish. This ended up being the perfect summer appetizer; light., refreshing and flavorful.

• Wood Fire Octopus – This was spectacular. Made with crunchy chickpeas, creamy potatoes and a perfectly cooked octopus, it was the octopus dish that I’ve been searching all of NYC for ever since our travels in Portugal.

Entrees:

• Black Truffle Gnocchi – Made with corn puree, asparagus, cartelized onion and toasted almonds, this dish was the perfect amount of sweet and savory and just the right serving amount to not make you feel overly full afterwards.

• Roasted Airline Chicken – I eat chicken on the regular and this was one of the best chicken dishes that I’ve had out in quite some time. Made with butter whipped potatoes, mushroom veloute, charred scallion and black truffle sauce, it was extremely flavorful and rich.

• Wood Fire Roasted Monkfish – This was by far my favorite dish of the night. The monkfish was crispy and flavored with sweet teriyaki, lemongrass and topped off with coconut rice. It left me wanting more, which is exactly what you look for in a dinner, right?

Cocktails:

• If You Like Pina Colada – Now, you know I couldn’t finish this without talking about the cocktails and especially this one in particular. Made with Kikori Japanese rice whiskey, CBD infused singani 63, coconut, lime juice and pineapple juice and served in a fun cat drink cup, it was the most unique cocktail that I’ve had in a while and one that I would definitely order again.
• Jardin de Primavera – This one was the runner up. Libellula tequila, honey, Strega, lime juice and tarragon, it was the perfect amount of sweet and exactly what I needed after a long day at work.
• Harvey Spritz – Their take on an Aperol Spritz, it was the perfect drink to sip on a hot summer day.

Desserts:

• Cobbler – This dish was fluffy, flavorful on its own and then the Van Leeuwen ice cream on top just put me over the edge. I couldn’t imagine a better dish to end the evening – I was so tempted to take it home with me.

Overall, our experience at Harvey at The Williamsburg Hotel was nothing short of delicious. It’s not merely just a hotel restaurant, it’s a unique and exciting dining experience full of flavor, ambiance and the service to match.

0