Skip to content

Summer Begins at Henry Street Taproom

June 1, 2016

Believe it or not, but it is June, and the first deliveries from the CSA are finally about to begin. So now it feels like about the right time for restaurants to start rolling out their early summer menus. And that’s exactly what Henry Street Taproom did last night for a small handful of lucky ducks.

While I’ve been eager to try the place for a while now, this was my first time through the door. Granted, this was not a typical experience. The restaurant was closed to the public for a few hours, and those invited were able to choose whatever dishes from the menu struck their fancy.

There were some home runs, some winners, and some dishes that could use a little tweaking, but I really liked what the kitchen was trying to do with seasonal flavors, and I especially appreciated the clever way the menu will be able to keep up with the changing availability of seasonal produce.

It’s really a no-brainer, and I remember making a similar suggestion a long time ago. And that’s printing the menu on paper, and inserting the paper into a sturdy folder. That not only makes the menu feel substantial, but also allows for an infinite amount of flexibility (a picture of the full menu is at the end of this post).

The Farmers Market Famous Bowl is going to change every two weeks, based on what’s currently available at the market down the road. It’s a bowl filled with house made pappardelle, tossed with vegetables. Last night, the noodles needed some fine tuning, the the seasonal flavors really spoke to spring, with the chive blossoms being the most interesting component.

Screen Shot 2016-06-01 at 9.36.58 AM

But let’s talk about summer food for a second.

When it’s hot outside, I tend to have one of two desires. Either I have no real appetite and just want to eat something small and calorie dense, or I want something cool and refreshing. Henry Street Taproom has something for both my moods, and a solid list of craft beers to help with those aims.

I’ve been known to make a meal out of just cashews. But take those cashews and add candied bacon? Then take the bacon fat, add it back into the nuts, and coat them with a curry spice blend? Holy hell, that’s delicious. And that bacon! They make it in house and cut it into a large dice. It’s fantastic.

Screen Shot 2016-06-01 at 9.38.22 AM

My favorite dish of the night, without question, was the crab salad. It won on every level. In my mind it was the most summery dish on the menu. Not only was it light and fresh, but also called for grilled corn. Chef AJ admits that this is a dish that will get better and better as the season progresses, and corn becomes sweeter and more delicious. But it was those few circles of crisp fried fingerling potato chips that really put this dish into the winner’s circle. Not only did they add texture, but that earthy potato flavor really helped ground the salad and evoke the flavors of a crab chowder, while being cool and refreshing.

Screen Shot 2016-06-01 at 9.40.12 AM

It was hard to know what to make of the fried pickle chips.

I thought I would hate them. Then I tried one and thought it was underwhelming. However, as I continued to munch on these house breaded discs of house-made quick pickles, I realized how much I enjoyed them. Part of it was the excellent miso remoulade. The other part was the delicacy of the pickle itself. These are not hard-brined salt bombs. In fact, they seem to have more in common with fried green tomatoes than the classic deep fried pickle bar snacks.

Screen Shot 2016-06-01 at 9.42.00 AM

My concern is that people who might otherwise like these deep fried pickles will skip over the dish, fearing that it will be too intense. And those who do order it expecting a traditional deep fried pickle, will most likely find themselves reaching for the salt to try and recapture some of the missing brine. But these well-fried, lightly pickled cucumbers, were delightful and worth a try.

Another summery dish was the squash carpaccio salad. Marinated and grilled slices of zucchini and summer squash were accompanied by a smoked eggplant caponata. And it was perfectly tasty, but it felt like it was missing some kind of crunchy component. Like a piece of olive oil grilled bread. Or even just some kind of crouton. While the flavor was bold, the plate would have benefitted from textural contrast.

Screen Shot 2016-06-01 at 9.46.08 AM

There were more dishes too. And other tables tried things we just didn’t have the room to consume. I went with Yelp Elite Jason L. and the two of us had a grand time. But I heard from trusted sources that the scallops, beef tartare, and chicken with waffle sandwich were all excellent.

Please remember, your milage may vary. This was a special event, when the restaurant knew it was being evaluated by a large group from the Capital Region food community. Hopefully, all the excellent things continue to be excellent throughout the season. And I can’t wait to see how the menu evolves as the season advances.

HST Menu

5 Comments leave one →
  1. buffsoulja permalink
    June 1, 2016 11:01 am

    Looks like one hell of a tasting – the Crab Salad and Cashew w/ bacon look like outstanding summer fare – not like I would scoff at anything else on the menu either

  2. June 1, 2016 1:38 pm

    I’m so glad you are tooting the horn about seasonal menus! We need more restaurants and chefs to take the plunge!

  3. June 1, 2016 3:07 pm

    The fried pickles seemed like a very upmarket twist on what they sell at Smashburger. How would you compare the two?

  4. Keep on Guessing permalink
    June 2, 2016 4:00 pm

    Thanks for the prompt blog and your supposition. I couldn’t agree more that I am also anxiously awaiting the summer menu rollouts integrating CSA’s and local farmer’s market ingredients. I especially like it when the chefs take the initiative to grow their own items as well, which is my understanding of Chef AJ Richards. I have not had the opportunity to try the Farmers Market Bowl, what was your concern with the pasta, as I would be curious to analyze when I do consume it? Very few chefs take the time to make house made pasta, therefore I am thoroughly impressed by their teams grit.

    @Burnt My Fingers, I am going to assume that your mean spirited description of their modern, well constructed fried pickle was an attempt at humor and not a straight forward low blow. I have had the opportunity to sample them. The Taprooms intent has always been to bring upscale, fine dinning twists on comfort foods that will pair well with their unique, diverse, and well selected craft beers. I think its great that they are dabbling in a little more of fine dining rather than your typical pub grub.

    If you are ordering fried pickles in hopes of the overly salted US Foods or Sysco version, then yes, you will be disappointed. However, I think the fried pickle was very well constructed. The pickle was fresh and still crisp, not overly brined and very much did read like a fried green tomato, as this blog suggests. I felt that the miso remoulade was a great accompaniment and if you desired more salt that would be the avenue to do so.

    I’m excited about their new menu, and all the local menus that strive for fresh, creative, seasonally inspired dishes. No one can reinvent the wheel as everything has done before, but they can do their best interruptions of the classics, discovering them is part of the adventure!

  5. June 3, 2016 4:00 pm

    Daniel’s review was spot on, and I agree that the crab salad was the highlight of the evening. I’m greatly looking forward to ordering that again very soon, and I’m intrigued about the creativity for the next Farmer’s Market Famous Bowl since it changes frequently. I cannot thank Daniel enough for the the invite to join him on this culinary adventure for a private tasting at Henry Street Taproom.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: