4. Amuse Bouches At Stonehill Tavern
Green with envy
Anne Marie Panoringan
We're reaching the end of 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily!
There are few places we've consistently frequented over the last seven years. When it's time to celebrate, you'll likely find us at our favorite table, poring over the cocktail selections. One might expect Stonehill Tavern to be stuffy, but it's not even close. Always a class act, their servers are efficient (yet conversational) and the modern menu is edited to feature seasonal and long-standing favorites like the 21 vegetables in their own juice and lobster pot pie.
However, our favorite part of the meal has always been those initial bites before dinner actually begins. Usually called an amuse bouche, we jokingly call their version the Amuse Assault. An amuse is typically one item; an assault is multiple tastes landing on our table. It varies from time to time, yet never disappoints.
When we finally asked Chef Raj Dixit about the assault, he admitted that it was a program to lure their regulars into a small bite snack world, "The design was to drop all pretentiousness, and allow guests to not be afraid of picking up food with their fingers." Past offerings included some warmed buckwheat blinis with truffle honey, smoked wild steelhead roe and horseradish creme fraiche. We've also grasped Jidori chicken lollipops with tamarind and yuzu salt. And then there's the photogenic avocado wrapped around Dungeness crab. Every taste is thoughtfully assembled and intense with flavor.
Call it what you want-- we consider it the perfect way to tide us over until the first course.
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