Dishing with Dale: Deadhorse Hill Restaurant
Wednesday, July 06, 2016
Stay tuned for this regular installment of culinary critique by one of Worcester's best loved entertainers.
Dear Worcester you have been given a wonderful gift -- the Deadhorse Hill Restaurant.
From the moment I walked in, I felt that I was some place special. We were cheerfully greeted by the hostess, and while we waited by the door for the other member of our party to arrive, the hostess brought a carafe of ice water and poured glasses in case we were thirsty while we waited. (Nice touch)
We were seated at our table and presented with a small food menu clipped to large impressive drink menu. Both menus truly have some something for everyone, so we decided to sample off what each of us had ordered.
We started with southern fried chicken thighs (honey & hot sauce), little island oysters (wild sesame, Korean pepper mignonette), local green salad (red wine gastrique, shallots, yogurt). This was accompanied by some of the best homemade bread I have ever had, enhanced by delicious herb and sea salt infused butter. Each appetizer was outstanding and was more than enough to share.
For dinner we ordered poached Scottish salmon (herb curry, chanterelles, sushi rice), glazed striped bass (romesco, chickpeas, almond), spaghetti & meatballs (home made pasta, marinara, basil, pecorino) and charred asparagus (spicy chutney, boondi).
Everything was presented beautifully and cooked to perfection. (If you’re a fan of eye watering spicy you will want to try the asparagus dish mentioned above.)
The wine continued to flow as we ordered our desserts, a deep fried brioche with homemade maple ice cream and rum drizzle and a hot fudge brownie sundae.
The wait staff was extremely attentive and in sync, our host Sean Woods was informative and I could tell he truly cared about the dining experience of his guests. Bravo to chef Jared Forman.
Go and experience this new restaurant. More info at link below.
Related Slideshow: The Food Scene in Central Mass - April 30, 2016
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