H2O Kitchen Announces New Dinners

by theelvee_w2oe3m

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

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

Quail egg, iberico ham, brown butter hollandaise

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

hazelnut persillade, elephant garlic chips, parsley
lobster “gerbriche”

striped bass “ala plancha”, early spring flavors, goat curd
passion fruit emulsion

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”

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

Prime dry-aged ribeye cote de bouef
Potato gratin, creamed spinach, sauce rossini

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:

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