Delaware and Hudson is now open in the space formerly occupied by Egg. And the food looks delicious!
Patti Jackson has been cooking in New York for 20 years — most of them at Italian restaurants like Mad.61, Le Madri, Alto, and i Trulli. But before she went to cooking school in Baltimore, she grew up in Northeastern Pennsylvania, and the mid-Atlantic region is her culinary muse. So when the opportunity finally came to open her own restaurant, a stripped-down 40-seat spot inhabiting the old Egg space in Williamsburg, she named the place for the 19th century canal (and later, railway), Delaware and Hudson, and chose to showcase foods from Baltimore to Buffalo.
That swath (often overlooked, according to Jackson) is home turf of such delicacies as Pennsylvania Dutch scrapple, lamb spiedies, and Maryland crab cakes, all of which will eventually materialize on her brunch and lunch menus. For now, though, Jackson is focusing on dinner, a $48 four-course “menu-fixe” inspired by the Torrisi Italian Specialties format, which combines aspects of family-style service with a choice of entrées, a general feeling of abundance, and great value.
Here are a few pics of the food that will make you very hungry:
Here’s the May menu, from Eater
Appetizers to Share
breakfast radishes with ramp butter
rabbit terrine with wild dandelions & turnip flowers
wall-eyed pike fritter with ramp kraut
farmer’s cheese dumplings with
flowering wild mustard
roast leg of lamb with
roasted potatoes & sauteed ramps
pan-seared wild striped bass with
sunchoke puree & sauteed ramps
scalloped potatoes, egg, & goat cheese with
sauteed ramps & watercress
Desserts for the Table
Menu Fixe $48
Please let us know of any dietary restrictions.
We will make every effort to accommodate you.
Delaware and Hudson
135 North 5th St., Williamsburg
Now open for dinner Wednesday through Sunday
· First Look at Delaware and Hudson [GS]