Restaurateur Ravi DeRossi is a brilliant New Yorker. He understands and delivers what New Yorkers crave whether it's a cashew cocktail or langoustine in a dreamy egg yolk. Bergen Hill recently relocated to Cooper Square near St. Marks Place and fulfilled all my seafood dreams. I love the tapas style menu, the selection of classic Manhattan and NOLA cocktails and the aroma of fish poaching in butter that transcends through the open kitchen. Bergen Hill is the ideal date night restaurant meant to keep you coming back for more. I'm planning on making a trip to sit at the chef's table and watch executive chef, Anthony Mongeluzzi, do what he does best.
1. Hen of the woods in 3 ways- Wow! This was the best mushroom dish I've ever had. Each version of the hen of the woods whether it was the pickled mushroom, mushroom puree or grilled the texture and taste of each dish was different and unique in flavor.
2. Burrata, tuna tapenade, basil, espelette on buttered toast- Are you wondering what the thick globs of that white stuff is? That is oozing burrata topped with tuna tapenade. I used the buttery bread to wipe the dish clean. Who knew that tuna and burrata could ever pair so well together?
3. Langoustine, egg yolk carpaccio, matchstick potato, crustacean sauce- This dish is what a perfect bougie breakfast dish would look like. Langoustine in egg yolk is smooth, creamy and the matchstick potato gives it a nice crunch. This dish is one of the highlights on the menu so don't miss out and try not to fish it in 5 minutes like I did.