Ryland Inn Now Offering Lunch – Including a Fixed-Price Bargain
When this legendary Whitehouse restaurant reopened in 2012 I praised the new incarnation for capturing the essence of what it had felt like to dine there – what I termed “a sense of easy grace” in a refined-rustic setting – while allowing the fare to move headlong into the 21st century under its talented opening chef, Anthony Bucco.
Ryland Inn Opening Event 2012
In mid-2014 Bucco moved on (he’s now at Restaurant Latour at Crystal Springs) and the Ryland kitchen was turned over to his sous chef and longtime collaborator, Craig Polignano. I hadn’t been back, so I jumped at the restaurant’s offer to have me sample the recently added lunch menu.
One reason I was keen to do this is because the current menus – dinner, brunch, and now lunch – appeared, at least to me, to be less cutting-edge, less exciting than previously. Gone, for example, was the tuna crudo I had adored, an appetizer with pickled watermelon, Asian pear, miso vinaigrette, and truffle, garnished with black sesame seeds and sesame powder. The current dinner menu sports an entree of seared tuna with sweet potato, trumpet mushrooms, bok choy, and spiced granola. It sounds perfectly fine, but see what I mean?
Well, you shouldn’t! Because, as my lunch progressed I learned that mere descriptions on a menu can be misleading. I purposely chose what sounded like the most mundane offering: the 3-course prix fixe lunch for $36. Even within that, I made choices that sounded boring. I started with Roasted Pumpkin Soup (the other option was Mixed Market Greens) and followed up that with Grilled Organic Salmon (instead of Griggstown Chicken Paillard “Nicoise”). The prix-fixe mandated dessert is Peanut Butter Mousse. Well, it takes an awful lot to make me relish a peanut butter dessert.
Over the years I have eaten more than my share of boring squash and pumpkin soups. Chef Polignano’s resembles them in no way. For one thing, he uses kabocha squash (my favorite member of the family), whipped into the silkiest puree. Vaduvan spices provide a subtle hint of curry, mascarpone adds richness, and diced Granny Smith apple and toasted pumpkin seeds, crunch. A jolt of salinity comes courtesy of capers.
Ryland Inn Grilled Organic Salmon
The interest level of the salmon dish – a portion generous enough to be dinner – is sparked by freekeh, which adds a smoky nuttiness, and by freekeh’s perfect foil: tart, snappy pomegranate seeds. Nicely executed beets and Brussels sprouts alongside the buttery, full-flavored fish make this an ideal cold-weather choice.
Ryland Inn Reuben
I soon learned that I was wrong about even the most plebian offerings on the menu, like the Reuben. Instead of using brisket, Polignano sous vides beef short ribs with signature corned beef spices. The result is as flavorful as the original but without the grease or fattiness. The tender meat gets piled on slices of excellent house-made dark rye that’s slathered with “Route 28” dressing (the Ryland’s own take on Thousand Island dressing, named for its location) and topped with sauerkraut and melted cheddar.
Ryland Inn Peanut Butter Mousse
Modernist technique applied to modest-sounding dishes is, in fact, the calling card here. The Ryland burger features house-smoked bacon jam and the Wagyu beef tartare includes puffed beef tendon. And that peanut butter mousse that I had little hope for? Under its chocolate cloak is a fluffy, sophisticated mousse with a touch of tamarind. As you can see from the photo, it comes with bruleed bananas and banana ice cream. (What you can’t see that the ice cream is extraordinary.) Nestled under the quenelle is a bed of peanut powder – the direct descendant of that high-tech sesame powder I so enjoyed in the Ryland’s early days.
These dishes and more represent the refined-rustic style that Polignano says is his aim. In some ways, it is better suited to the setting than what came before. In addition, several of the more precious or pretentious aspects that the Ryland sported upon opening have been eliminated. Gone, for example, is the selection of 7 (!) French-press coffees. Instead, guests can simply enjoy the excellent house blend from Coffee Afficionado in Morganville.
Ryland Inn rose
I’m told that lunch is now a permanent offering, but that the 3-course fixed-price option may or may not be continued beyond the holiday season. My advice: get this $36 steal before its gone. If that’s not in the cards, be sure schedule a visit early in the new year to check out Polignano’s handiwork at what can be called the new, new Ryland Inn.
And Now for Your Moment of Christmas Zen
…I offer up this gingerbread version of Frank Lloyd Wright’s Falling Water, the creation of culinary artist Melodie Dearden.
Melodie Dearden’s Falling Water Gingerbread House
Tis the Season for Giving Back
I believe in eating local and shopping local not only when it comes to food, but also in donating to charitable organizations. Which is why I was delighted to feature here in the December issue of the Princeton Echo the story behind Yes We CAN! which collects funds and food – both canned and, importantly, farm fresh – for clients of the Crisis Ministry of Mercer County.
If that’s too local for you, I have another suggestion. Uncharacteristically for me this Lawrenceville-based organization, the United Front Against Riverblindness, doesn’t have anything to do with food or combating hunger and yet I consider it one of the most effective and satisfying contributions I make.
A donation of $10 keeps 6 people in the Democratic Republic of Congo from going blind for one year. A $250 donation provides medication for an entire village! Here’s a previous post I wrote about their work.