H2O Kitchen, which we’ve teamed with and profiled in the past, has announced a few new dinners. Chef Hook sent us a few menus for upcoming dates.
If you’re looking for something to do on an otherwise boring weekend in April, say eat a fifteen-course brunch, then H2O has what you’re looking for. Featuring everything from bacon and waffled & fried chicken to eggs benedict and warm cobbler, there’s not a chance you can leave this still hungry. The brunch is $75 per person and the menu looks like so:
Coddled farm eggs
country ham, black tobiko, tarragon
Oyster, half shell
Yuzu-mimosa flavors, shiso, crisp enoki
Profiterole
Foie gras ganache, apricot jam, smoked sea salt
Deviled egg
Kewpie mayo, sriracha, Chinese mustard
White asparagus
House granola, breakfast sausage, croissant
Salmon gravlax
Red beet stain, citrus & fennel, scrapple chips
Fresh bacon
Cured Berkshire belly, white bean, collards
Fried mac & cheese
Crème fraiche, mascarpone, leek béchamel
Shrimp cocktail
Raw maine shrimp, bloody Mary water, avocado
Waffle panzanella
Fried chicken, buttermilk-white chocolate, Tabasco
Benedict
Quail egg, iberico ham, brown butter hollandaise
Hash
Duck confit, spring onion soubise, black truffle
Olive oil sorbet
Intermezzo, coffee-brioche crumbs
Foie macaron
Sweet miso, baby carrot puree, chocolate
Warm cobbler
Nectarine, tonka bean, iced Klein Farms milk
For the first dinner ($145 per person), on April 18th, Hook is going back to his traditional French training and foregoing many of the typical Asian influences he incorporates to create moderately updated takes on classic French dishes. With the recent demise of Le Bec Fin the H2O chef decided to pay hommage to the dishes and techniques that Georges Perrier used to put Philly on the national dining map. The menu is as follows:
oscetra caviar
farm fingerling, spring onion, house creme fraiche
ris de veau
veal sweetbreads, coconut blanquette
bok + meyer lemon “grass”
ahi carpaccio
nicoise flavors, blood orange, picholine
pressed brioche
foie gras
chilled + acetate
lentils du pay, vegetable matignon “pot au feu”, duck offal
vinegar de jerez
salad de légumes
“Alain Ducasse”, cooked-raw-pickled, smoked duck gelee
beurre noisette powder
escargot
hazelnut persillade, elephant garlic chips, parsley
lobster “gerbriche”
bar
striped bass “ala plancha”, early spring flavors, goat curd
passion fruit emulsion
pigeon
artichoke textures, green apple, preserved black truffle barigoule
pressed olive salmis
cote de beouf
eye studded with lardo + deckel sous vide, potato rosti, swiss chard
sauce “perigourdine”
ganache
Mast bros. chocolate, caramel variations, salted beurre
pistachio anglaise
If surf and turf is your thing, April 21st H2O will be hosting a BYOB dinner featuring various takes on lobster and beef, culminating with a whole Maine lobster and prime dry-aged ribeye steak. The dinner is $175 per person. The menu:
Knuckle lobster roll
Yuzu, celery heart & avocado, potato roll slider
Beef carpaccio
Raw + crisp beer threads, salsify puree, blood orange
Ricotta angolotti
Hearts of palm, coconut milk, lobster-macadamia butter
Kobe meatball
Mustard greens, apricot-miso, ginger-caramel
Artichoke veloute
Lobster flan, lady apple, beef fat croutons
Steakhouse salad
Iceberg, maytag bleu + foie gras, beef-shallot mignonette
Surf + turf
Lobster farce wrapped in beef gelee, tomalley, black truffle
Maine lobster
Butter-poached tail + claw
English pea risotto, tendrils, lobster brood
Delmonico
Prime dry-aged ribeye cote de bouef
Potato gratin, creamed spinach, sauce rossini
Cheesecake
Caramelized white chocolate, key line, graham cracker
In addition to these events H2O is planning a few spring dinners including one focusing on asparagus and morels, and a dinner following the similar theme of H2O’s duck dinner, only this time utilizing the various parts of a spring lamb.
Below are some shots we took during the H2O’s craft beer dinner:
