Hi. Dina Braun here. I am not new to dining at Restaurant North and was excited to get back for what I was sure would be another wonderful dinner.
The restaurant was crowded to no surprise including the bar area.
The hostess was pleasant and offered to seat us right away.
We were escorted upstairs, although when I made the reservation, I had requested to sit on the lower level as it’s a bit more lively. It was a nice corner set up and although it was quieter upstairs, it was still a lovely setting. Water for the table was offered right away along with hot pumpernickel rolls and apple butter. Shortly after, our server came to take drink orders and discuss the menu.
The HVRW menu had a total of four options to select from in each of the three categories including the apps, entrees and dessert and there were a la carte options also offered off their regular menu. The prefix menu had some nice options.
I choose to start with the wild salmon belly crudo, a delicious salmon tartar served in black olive oil and served with blood oranges. It was delicious. The salty taste from the salmon and the citrus gave a delicious blend of flavor and the balance was just right.
My friend ordered the Heirloom beet salad which tasted delicious. It was served with fresh arugula, four different types of beets and goat cheese which was whipped and blended in with a balsamic glaze that had a sweet flavor. Very satisfying and the portion was generous.
From my past meals at North, I knew we would all enjoy sampling one of their flatbreads which were offered off the regular menu. The flatbread was enjoyed by all. The mushroom bread was served with speck and arugula and the mushrooms texture and salty flavor were perfect together.
Before the entrees came, Chef Eric Gabrynowicz was kind enough to stop by our table to say hello and see how we were enjoying our meal. He made his way over to a few other tables so it was great to see he was out to greet guests.
For my entree, I choose the bobo farms chicken which was served just slightly on the bone and had delicious natural juices that gave the dish wonderful flavor. The chicken was served with beet greens, cippolini onions and artichokes. It was a good size portion and although I wasn’t that hungry after the bread and appetizers, I managed to eat it all!
My friend ordered the root vegetable lasagna and I was excited to try it. It was also a nice size portion and the presentation looked great.
The flavor was truly special. The dish made of sweet potato and whipped ricotta was delicious. The noodles were a bit hard in texture on the outside and smooth in the center of the dish. If this entree were offered on my next visit, I would definitely order it!
As for dessert, I couldn’t resist ordering the special chocolate chip cookie served warm in a skillet with ice cream. I knew I would savor the sweet flavor all weekend.
We shared both! The apple dessert was also served warm and tasted delicious!
When the check was brought to the table, the server gave us each a wrapped cranberry muffin so we could enjoy for breakfast.
And I did!