Drusie & Darr
A French chef cooking American food with Japanese influences in a classic Southern restaurant is about as eclectic as it gets, and, thankfully, it works. It works like gangbusters actually, because the chef in question is a star (Jean-Georges Vongerichten) and the restaurant is a handsome showplace at the iconic Hermitage Hotel. Among the craveable specialties here are the signature crispy sushi (sea trout, chipotle emulsion, soy glaze—fresh, savory, and a tiny bit spicy); raw preparations like snapper crudo with lemon, cucumber, and horseradish; and the warm chocolate cake, a dish Vongerichten claims to have invented. Best of all, D&D is the rare place where adventurous eaters can branch out (celeriac katsu, anyone? The answer is yes), while those who prefer the shallow end can stick with their excellent rigatoni and meatballs. Be sure to check out the beautifully redone bar, where even the ironwork separating it from the restaurant has the letter “H” worked into the design as a nod to where you are.
A French chef cooking American food with Japanese influences in a classic Southern restaurant is about as eclectic as it gets, and, thankfully, it works. It works like gangbusters actually, because the chef in question is a star (Jean-Georges Vongerichten) and the restaurant is a handsome showplace at the iconic Hermitage Hotel. Among the craveable specialties here are the signature crispy sushi (sea trout, chipotle emulsion, soy glaze—fresh, savory, and a tiny bit spicy); raw preparations like snapper crudo with lemon, cucumber, and horseradish; and the warm chocolate cake, a dish Vongerichten claims to have invented. Best of all, D&D is the rare place where adventurous eaters can branch out (celeriac katsu, anyone? The answer is yes), while those who prefer the shallow end can stick with their excellent rigatoni and meatballs. Be sure to check out the beautifully redone bar, where even the ironwork separating it from the restaurant has the letter “H” worked into the design as a nod to where you are.
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