We visited the Boulevard Kitchen at the Sutton Place Hotel for a weeknight birthday dinner.
He had reservations and were seated immediately upon arrival. The restaurant had a small “happy birthday” card waiting for us at the table.
Boulevard Kitchen is a white tablecloth west coast cuisine (i.e. farm to table) dining establishment known for it’s creative dishes and european flair.
Our server dropped a basket of fresh complimentary bread.
this consisted of slices of sour dough bread and small discs of sweet cornbread, served with a cup of chilled creamery butter.
We started with an appetizer serving of clams
these were fresh manila clams steamed in white wine, and lardons, onions, fennel. It was spiked with a little curry flavoring and topped with a tangy tomato relish. This might have been my favorite dish of the evening. I loved the tender clams, with the salty smokiness of the lardons, and the aroma of the curry seasonings. I wanted to get more bread to soak up the sauce, it was so good.
There were served with hushpuppy fries (which were essentially fingers of cornbread)
I had the smoked ling cod
This is a smoked cod, with roast cipollini onion, and wild mushrooms, served with a rich béarnaise sauce. This was a good dish. The cod was medium firm while still flakey. The smokiness and seasonings were subtle. The vegetables were al dente, with a light char, and the béarnaise sauce was smooth and tangy.
Also on the table, we had the roasted sable fish
it’s served with grilled broccoli, grilled maitake mushroom, radish, xo sauce. I liked this a little more than the cod. The sable fish is so delicate and flakey with a sweet glaze.
And we also had the braised beef short rib
it’s served on steel-cut oats, celeriac puree, crispy shallots, parsley salad. The short rib was braised until fork tender, and topped with a savory jus.
The restaurant was kind enough to offer a complimentary birthday dessert
This was a chocolate pate with black sesame tuile
But not to be outdone, I ordered a pear tart
This was a wine poached bartlett pear, on a cookie crumble based, served with a brown butter cream, a cassis sorbet, and drizzled with a raspberry coulis. This was a light refreshing dessert, with subtle sweetness and acidity from the wine poaching.
And we also had a roasted white & black sesame praline crunch, sesame mousse, caramel ice cream. I didn’t really get a good taste of this (getting kinda full) so I won’t comment too much about it.
Our servers were quite exemplary. They were courteous, friendly, and attentive. And the little “birthday” extras were quite welcome.
The room is elegant and charming, with some very subdued colors and lighting (the low lighting made photographing the food a bit of a challenge).