Sheila and I were pleasantly surprised by the delightful and yummy lunch we were served at the Hudson Garden Grill at the New York Botanical Gardens. I normally don’t go in for the hype surrounding “farm to table” much less “a fine experience” at a National Park, but the Hudson Garden Grill has certainly caused me to reconsider my opinion. The Hudson Garden Grill provides great fresh food at affordable prices.
I will spare you the agony of disappointment by featuring the menu since it changes frequently depending what is in season. The restaurant is open only during the normal hours of the Botanical Gardens – 10 a.m. to 6 p.m. and is closed on Monday – unless you are fortunate few to be invited to one of the after-hours catered events. (Editor’s Note: Considering the demographics of Gourmay readers, you are unlikely to be on any “special event” shortlist). Lunch is quite crowded, so do make a reservation if you are planning to dine around peak hours.
In any event, I will share our lunch experience with photos from “iPhone Babe” Sheila.
Sheila settled for a Frida Sour (named after Frida Kahlo who will be featured at the NYBG beginning on May 16th). (Editor’s Note: Frida is an accomplished artist, wife of Diego Rivera and reputedly the lover of Leon Trotsky – most certainly a fascinating woman!). Sheila made a good choice while I opted for the more mundane strawberry, basil and citron Absolute. Nevertheless, the best drink by far was Bronx Summer Beer or Pale Ale which had a refreshing bit of lemon. Refreshing taste for those who need a lift this summer and I rarely drink beer.
Sheila and I decided to split the “Zucchini Blossom Crab Cake.” Wow! Brilliantly presently and full of real crabmeat rather than the traditional bread filler. This was a joy to eat and, quite frankly, I am sad that I had to share.
While tempted by many items on the menu, Sheila settled on “Anson Mills Grits” which featured a poached farm egg, chanterelles and parmesan consommé over authentic grits from Anson Mills.
Since I am on a rigorous diet preparing for our trip to Italy, I had to “settle” for Pork and Beans, which consisted of a generous portion of Braised Pork Belly, Anson Mills Red Island Peas and Celery. These red islands “peas” tasted more like “beans.” but the taste was incomparable. I tip my hat to Anson Mills for trying to save these great heritage grains. Diners of fine food rejoice.
I am getting hungry again looking at these great pictures. This is not good for my diet. Hudson Garden Grill – We will be back! Thank you for a truly enjoyable lunch.