Hopewell’s Brick Farm Tavern is Set to Debut on November 19. Here are Its Key Players
The folks behind Double Brook Farm and Brick Farm Market, Robin & Jon McConaughy, have put their much anticipated farm-to-table restaurant, Brick Farm Tavern, into the hands of two alumni of The Broadmoor, the five-star luxury resort in Colorado Springs. Here in the November issue of the Princeton Echo I interview Executive Chef Greg Vassos and General Manager Mike Lykens about how they intend to carry out the McConaughys’ vision.
btw: Reservations are currently being accepted on OpenTable or by calling the restaurant at (609) 333-9200.
At China Chilcano, Jose Andres Takes on Peruvian Cuisine with Verve
I have yet to encounter a restaurant of DC-based chef Jose Andres that doesn’t bowl me over. It seems no matter what unlikely cuisine this Spanish-born master turns his hand to, he manages to honor and expand on it in a most delicious way. In the past I’ve raved about America Eats Tavern, for example, where he pays homage to historic American dishes while making them modern and desirable (e.g., Manhattan clam chowder, mutton with oysters, and America’s first mac ‘n’ cheese, which features vermicelli).
Andres works the same magic at China Chilcano, where the electric liveliness of the setting matches that of the vibrant food:
Below are highlights from wide-ranging dinner my table of 4 enjoyed, after cocktails from a list that includes 5 takes on pisco. The menu encompasses both indigenous Peruvian dishes like papas a la Huancaina (potatoes with spicy aji amarillo sauce) and the beloved hybrid rice and noodle dishes developed by the Chinese and Japanese immigrants who flocked to Peru during the late 19th century. (So did Italians, but they’re not represented here.) All photos by Chris Le.
Every gorgeous dish has the Andres touch – none more so than these 3 siu mai from the dim sum section of the menu.
(Don’t know why that last photo insists on being upside down.) Another gold-flecked dim sum winner is this one of lamb pot stickers, hidden under crispy cumin-scented lace:
From the selection of ceviches and tiraditos (Peruvian crosses between sushi and ceviche), here’s the big eye tuna with soy-cured egg yolk, Nikkei leche de tigre (citrus marinade), puffed quinoa, avocado, mountain yam, red onion, and furikake seasoning:
Peru and Asia meet up perfectly in this lomo saltado of hanger steak, tomato, soy sauce, shishitos, ginger, shoestring potatoes, and rice:
While a classic aji de gallina is purely, and wonderfully, Peruvian:
I can’t decide which of these two desserts I enjoyed more, although the funky look of the suspiro Limena (“woman of Lima’s sigh”) still has me smiling: