Housemade pickles are everywhere these days, even more so on the West Coast (Portlandia, anyone?) from where Hilton recently returned. The pickle plate combines techniques picked up during a year and a half in the Bay Area with local bounty. The best part about the sectioned platter was each vegetable tasted unique.
Our favorite was the pickled mushroom - rich and earthy and not at all mushy. Both red and gold beets were snappy and tangy, yet very different from one another. The turmeric that colored the cauliflower yellow also added great flavor, and the multiple kinds of cucumber pickles highlighted how well the classic ingredient takes to vinegar. Add a bowl of house caramel corn to your bar snacks and you’ll be set on all sides of the flavor spectrum (215-545-1102).
|Chef Mackenzie Hilton and general manager Randal Mrazik|