Posts Tagged With: Hibernia Anguilla

Anguilla – Top 7 Dishes 2019

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First order of business of this trip was to mimic some of the previous experiences including eating the top dishes.  So I’ll start with that.  This is the list I made for Anguilla-Beaches in 2016.  Sarjais has sadly closed since then.  We didnt make it to Straw Hat this time, and Mango’s snapper wasnt a special.  But as for the rest… Chicken at Jacala, Steamed Red Snapper at Johnno’s, Fish Salad at Tasty’s, and the Smoked Fish Trio at Hibernia, all still outstanding.

Partly due to craving the above, it was a little tougher finding excellence this time around.  It was a slightly shorter trip (6 days), and some clunkers at the beginning of the trip didnt help.  And really, most of the stellar dishes came at three places, Hibernia, Ember, and Jacala.  No surprise the three amigos are on the list again this year…

Wahoo Carpaccio at Mango’s

Leave it to the fish experts at Mango’s to take care of your seafood needs.  Perhaps a handful of pink peppercorns shy from being spectacular, this Wahoo was silky smooth, with just the right amount of ‘salsa’ to elevate.  These guys just know how to get the freshest stuff.  Sunday however, is a conundrum.  Like going to a museum on a rainy day.  Many places are closed which means Mango’s is packed much more than usual, and the fish sizes were noticeably smaller than last time.  Mango's - Wahoo

Seafood Pasta at Falcon Nest

We travel for pasta (Italy), and we travel for seafood (more Italy).  So naturally when I see pasta with seafood on the menu, I start unbuckling that belt. Its not a particularly complex dish.  Just loads of fresh chunky fresh fish and shellfish that was flash fried before mixed with the creamy goodness and plenty of veggies.  The good news, not overly creamy.  You may want to toy with their hot sauces midway if you get bored.

Falcon Nest Seafood PastaSpaghetti alle Vongole at Trattoria Tramonto

See above for the pasta/seafood love affair.  But this was a tip I got from iron chef Marc Forgione who owns three restaurants in NYC.  Its a simple dish, but not so simple to pull off.  I can think of only one Spaghetti with clams in Taormina that topped this.  Its well balanced, garlicky, and plenty of delectable clams hidden under that mountain.  Perfect pairing to a hot summer afternoon facing the empty but mesmerizing Shoal Bay West.

IMG_2317Tuna Tartare at Jacala

I didnt think anything can top that Chicken but turns out chef Alain Laurent (the “ala” in Jacala) got more goodies up his sleeve.  Its quite possibly the best Tuna Tartare I ever had.  It may have been because they just received the fish a day prior (Tuesday).  But this is superb stuff, with every morsel resulting in slightly different flavors and texture, with angels singing in the background.  I eventually asked them to lower the volume as there’s just so much this Jew can take.Jacala Tuna Tartare

Foie Gras at Hibernia

This hidden gem called Hibernia is like a dream.  The setting makes familiar flavors taste unfamiliar.  But the homemade Foie Gras was uncharted territory for this Foie lover (soon to be Foie desperate seeker as it becomes illegal in NY).  It comes with this fresh mango & old rum chutney, a syringe that gently sprays Cognac (I can use that during Hockey season), and home-made toasted walnut bread.  Pure ecstasy with every bite.  Top picture.

Pizza at Artisan

I love pizza!  I eat a lot of pizza.  This is good pizza.  Maybe the best in Caribbean in fact.  But its not for everyone.  This is extreme Neapolitan.  Ultra thin and spongy in the middle, not meant to slice but eaten with a knife and fork.  The more ingredients you add the more the dough simply blends in with the rest of them without showing any texture.  The menu features an impressive arsenal of imported ingredients like ‘nduja, a particular Calabrian spicy sausage spread.  All that’s needed is a certificate Pizzaiolo, and a world class pizza oven.  Check!Artisan Pizza Anguilla

White Chocolate Bread Pudding at Ember

I could have easily chosen the excellent roasted beets, or the Foie Gras here, but lets go with the Bread Pudding to finish on a sweet note.  NYC, the food capital of the world is sort of bread pudding deprived, and we have to get our fix at NOLA sometimes.  This was Bread Pudding perfection with just the right texture/flavor combination.  Not much white chocolate flavor which is a good thing.  Desserts often satisfy, but rarely excite.  This one did.  Problem is I dont have a good picture of it.  Natalie, help 😉IMG_2304

Categories: Anguilla | Tags: , , , , , , | 3 Comments

Most Memorable Meals of 2015

Pulker's Heuriger Feast

Pulker’s Heuriger

And just like that, its over Johnny.  2015 was yet another year of great eats, great drinks, and yes great chicken wings.  I’m grateful!  Grateful for living in the greatest food city in the world.  Grateful for living with someone who not only supports this addiction but also willing to sleep with that thing.  Grateful for the kids who will eat anything as long as its not made by mom and dad.  Grateful for the friends and family.  What will 2016 bring?  Sicily!  Other than that who knows.  Most likely more chicken wings.  Here are the most memorable meals of 2016…

Momofuku Ko (NYC) – Quite possibly the best meal we ever had in NYC was at this new Ko 2.0 location.  An 18 courser, counter sitting, feast for all senses extravaganza.  Perhaps the best, most unique dining experience NY has to offer at the moment

Momofuku Ko Venison

Bruno Pizza (NYC) – The best meal with the most unassuming name.  While there wasnt anything earth shattering food wise, the entire meal from start to finish was just brilliant.  And before Danny Meyer made the news with his no tipping policy, there was Bruno implementing its own spin on the controversy.

Bruno Pizza Eggplant

Aquavit (NYC) – Emma Bengtsson’s Chef’s tasting menu is quite possibly the most underrated tasting menu in town.  The kicker here is that not only you are presented with tasty opulence coming out one after another, but you also got the anticipation and the arrival of one of the most Instagrammed desserts on the planet

Aquavit sorbet

Caicos Cafe (Turks and Caicos) – An odd mention considering we’ve been here over a dozen times, but still very much memorable in my mind.  Two meals on every visit is our ritual these days, and both meals this past year featured all our favorites and then some. It just gets better and better.

Caicos Cafe - Tagliolini

La Taqueria (SF) – Strange for me to choose this one over the great meals we had at Cockscomb and NOPA.  But this rather hectic light lunch was the one that gave me food envy like no other.  I’ve been eating tacos and burritos for many years, but the carnitas tacos and Carne Asada Burrito here was like eating this stuff for the very first time.  Cliche, but true.

La Taqueria food

Pulker’s Heuriger (Rührsdorf, Austria) – Our first foray into the Austrian Heuriger scene was memorable to say the least.  A wine grower’s wine tavern that serves menuless, fresh, local homemade food.  This one is right by the Danube, in the picturesque Wachau Valley.  This is why you rent a car

Pulker's Heuriger

Hibernia (Anguilla) – Still fresh in our minds, we are still awestruck by this one.  A 30 minute drive East brings you to this foodie paradise.  Brilliantly executed Asian inspired food with a French flair in an absolute stunner of a setting, surrounded by essentially an art gallery.  A dining experience like no other

Anguilla Hibernia Smoked Trio

Categories: Anguilla, Austria/Czech Republic, California, New York City, Turks and Caicos | Tags: , , , , , , , , , | 3 Comments

Hibernia {Anguilla} – The Umami of Dining Experiences

Anguilla Hibernia 3

December 17, 2019 Update

Another epic meal at one of my Caribbean faves.  Its a timeless menu in a timeless setting.  We went for lunch again to mimic the previous experience and ordered pretty much the same dishes.  The one addition was a grilled Mahi seasoned with turmeric and other gingers.  Its worth getting it just for the accompanied butternut squash, bok choy and shiitake gratin.  It’s a sum-of-all-parts kind of dish with the mild seasoning letting the fresh fish do the talking.  The trio of smoked fish and and the outrageous Foie Gras are still the strongest stuff on the menu.  Impeccable attention to detail throughout.  This is a major go for lunch or dinner!

December 27, 2015 post

While we were wrapping up another gruesome beach day on Anguilla (someone has to do it), we noticed something peculiar happening next door.  A private table for two was being set up right on the beach.  Toes in the sand, under the stars, with soothing gentle waves just steps away.  Just you and the person you love.  Oh how lovely, how beautiful, how romantic… say other people.  For us however its the equivalent of being locked in an apartment for four days with only one channel showing Full House nonstop.  Lets forget the fact that you are potentially wasting a meal on an island known for some of the best food in the Caribbean.  Potentially!  I’m sure there are excellent private caterers somewhere out there.  The entire experience simply sounds torturous to us.  The sand flies, the darkness, the isolation, wind blowing sand.  Other people passing by going awwwwwe, taking pictures of you.  Toes in the sand.. pretty sure can cause a fungus.  And yes we’ve done it before, when we were younger.  Not our cup of tea.  Even the requirement of being close to the ocean during dinner faded for us over time.

Anguilla Hibernia 9On the other end of that spectrum, was our private lunch the next day at Hibernia.  If “private” means alone, than I suppose this was private, but not in the usual Private Dining sense.  Regardless, when we sit there and start bringing up our most memorable alone meals like at a small Portuguese wine making Quinta overlooking the Douro river, we are essentially in the midst of one of those meals.  But when we start talking about some of our most memorable meals ever, perhaps we are in the middle of something more special than that.  Describing the Hibernia experience requires me to dig into my emergency vocabulary vault and blow the dust of words like Umami, Mystical, Gorgeous, Divine, and Unicorns!  At some point during the meal I thought the only thing missing from this experience is a unicorn or a beautiful little yellow bird.  Moments later the latter shows up.

Hibernia is like one of those Thai temples I stumbled upon in my 20’s while drunk on the streets of Chinatown.  Except with a setting that would require me to be clinically Manischewitzed to stumble upon one of those here.  Pictures dont do this place justice, partly because its missing the sounds of silence, water, and wind chimes that work together like an orchestra.  Perhaps a video would have been more fitting in this case.  Mary-Pat who hails from Hibernia (ancient Greek for Ireland) & life partner Raoul have something special going on on the eastern end of the island.  A 30 minute trek for most folks here feels like a pilgrimage, and to the rest that we met… “Hibernia who?”  Its only one of the finest dining in the CaribbeanAnguilla Hibernia 7

Anguilla Hibernia 6But none of this would have matter – the setting, the sounds, the serenity, if the food didn’t feature the same kind of wow factor.  I’m not one that can be bought or lured into a cloudy judgment by things and friendly faces.  So when I asked Mary-Pat for some recommendations, I got the best answer food obsessed individuals could possibly get.  A puzzled look!  The look of “This is not your average big menu tourist spot.  If it wouldn’t be great, it wouldn’t be on the menu”.  I saw that look at Jacala as well earlier that week.  Here the menu consists of creative Asian inspired delicacies with a French mastery flair.  “Fusion” is the most misunderstood F word in the culinary world.  When its done right, it can be a beautiful thing.

You could not have written a better start to this script.  One bite of that silky smooth homemade Foie Gras Terrine and its angels singing time.  The accompanied red wine infused basil seeds was like a newly invented exotic fruit, the perfect compliment.  A syringe gently sprinkling some sort of alcohol, like IV for alcoholics was the icing on this cake.  There’s your Michelin Star right there.  The trio of smoked fish was another revelation of sorts.  And I’m just talking about the little salad in the middle of all that expertly prepared sea butter.  It tasted like a crazy cross between smoked white fish salad and cream cheese.  The lovely Mary-pat from Hibernia (sounds more mystical hence fitting) says its ginger infused cream cheese with horseradish, picking up some of the fishy smokiness.  Holy smokes this dish was good.IMG_7937

After those apps, the basil coconut milk with rice noodles was more like familiar flavors in a time and place that made them brand new, if it makes any sense (makes perfect sense in my head).  I eat a lot more Thai food than Mrs Z who enjoyed this tremendously.  Though I failed to find anything wrong there other than the crayfish (did I mention the crayfish) in that broth getting a little mushy by the end.  But that’s minor quibbling.  Various fillets of fish in a perfectly spiced Thai style broth was another winner. Wonderfully lemongrassy and pleasantly spicy even on a hot Anguilla afternoon.

Rum raisin ice cream to a rum raisin freak like me was like eating it for the very first time.  It’s the freshness and the rum stupid, that delivers an initial punch and makes you wonder what the fu#$ have I been eating all those years.  Chocolate covered brandy infused prunes with chestnut ice cream was another solid finisher.  (I was toying with the idea of bathroom joke here but I’m too much of a pro for this)

“This Raoul dude is a keeper” I whispered to Mary-Pat from Hibernia before leaving with the kind of satisfaction we very rarely experience.  The kind that adds that much more fuel to travel addictionsAnguilla Hibernia Smoked Trio Anguilla Hibernia Fish in Thai Broth Anguilla Hibernia Prunes Anguilla Hibernia Rum Raisin Anguilla Hibernia Anguilla Hibernia 8 Anguilla Hibernia 5 Anguilla Hibernia 4 Anguilla Hibernia 2IMG_7959

Categories: Anguilla | Tags: , , , , , , | 3 Comments

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