Birthday Celebrations At The Dutch

Between wrapping up my internship at Tribeca’s Locanda Verde urban Italian eatery and flying out to California for my final exams, I also found time to celebrate my roommate Natasha’s birthday in style with an amazing dinner at The Dutch in the West Village.

Between wrapping up my internship at Tribeca’s Locanda Verde urban Italian eatery and flying out to California for my final exams, I also found time to celebrate my roommate Natasha’s birthday in style with an amazing dinner at The Dutch in the West Village.

We began the evening uptown, at our favorite neighborhood bar, Harlem Public. Natasha and I sipped on dirty gin martinis and negronis while waiting upon the arrival of our other friends. We happened to get into conversation with the woman sittingnext  to us and it turned out that she was a whiskey representative! Our conversation ended with a round of drinks on her to sample the product, whiskey and hot apple cider in a glass mug with a brown sugar coated rim.

We began the evening uptown, at our favorite neighborhood bar, Harlem Public. Natasha and I sipped on dirty gin martinis and negronis while waiting upon the arrival of our other friends. We happened to get into conversation with the woman sittingnext  to us and it turned out that she was a whiskey representative! Our conversation ended with a round of drinks on her to sample the product, whiskey and hot apple cider in a glass mug with a brown sugar coated rim.

Once at The Dutch downtown, our friends were treated like guests of honor! We enjoyed an unforgettable meal filled with dishes like foie gras and sausage with dirty rice.

Once at The Dutch downtown, our friends were treated like guests of honor! We enjoyed an unforgettable meal filled with dishes like foie gras and sausage with dirty rice.

We had inky black creste de gallo pasta with sea urchin and shrimp, platters of oysters, artfully presented tette de moine cheese, (otherwise known as head cheese) and rich ricotta ravioli with guanciale packaged in perfectly cooked al dente pasta sheets. 

We had inky black creste de gallo pasta with sea urchin and shrimp, platters of oysters, artfully presented tette de moine cheese, (otherwise known as head cheese) and rich ricotta ravioli with guanciale packaged in perfectly cooked al dente pasta sheets. 

As a group we had opted to each order one appetizer and one entree for all to share, a feat of feasts to be sure. Natasha and I exchanged weary glances at the suggestion of the idea because for some ridiculous reason we assumed that we wouldn’t be able to finish the meal if we ordered so much. Why this thought- coming from me- who is also nicknamed “the garbage disposal” by friends, occurred to us is beyond me because I assure you every plate was spotless by the end of the meal. 

As a group we had opted to each order one appetizer and one entree for all to share, a feat of feasts to be sure. Natasha and I exchanged weary glances at the suggestion of the idea because for some ridiculous reason we assumed that we wouldn’t be able to finish the meal if we ordered so much. Why this thought- coming from me- who is also nicknamed “the garbage disposal” by friends, occurred to us is beyond me because I assure you every plate was spotless by the end of the meal. 

For the entrees, we savored such dishes as hanger steak with kim chee fried rice, topped with an over easy egg, as well as an out of this world duck breast dish cooked medium rare that was accompanied by tender duck confit wrapped in cabbage. It just so happened to be the tail end of Mardi gras, so we took part in the celebration by ordering Andrew Carmellini’s crawfish and crab gumbo, served on a bed of rice and topped with a large snow crab claw for garnish.

For the entrees, we savored such dishes as hanger steak with kim chee fried rice, topped with an over easy egg, as well as an out of this world duck breast dish cooked medium rare that was accompanied by tender duck confit wrapped in cabbage. It just so happened to be the tail end of Mardi gras, so we took part in the celebration by ordering Andrew Carmellini’s crawfish and crab gumbo, served on a bed of rice and topped with a large snow crab claw for garnish.

 Our friends amiably shared their meals with one another and we happily washed down our tasting with two bottles of red wine while sharing stories, clustered around one another in the comfortable, dimly lit round leather booth. The relaxed bistro atmosphere was accentuated by the cozy crevices, candlelit tables and attentive service. The oysters had been presented to us by the soux chef himself and all other servers were very friendly, asking us about our experiences working in their sister restaurant, Locanda Verde. 

 Our friends amiably shared their meals with one another and we happily washed down our tasting with two bottles of red wine while sharing stories, clustered around one another in the comfortable, dimly lit round leather booth. The relaxed bistro atmosphere was accentuated by the cozy crevices, candlelit tables and attentive service. The oysters had been presented to us by the soux chef himself and all other servers were very friendly, asking us about our experiences working in their sister restaurant, Locanda Verde. 

The real treat came at the end of the meal, when it was time for dessert. The four of us were so uncomfortably full that we opted to try just one dessert, the famed apple cake. Minutes after ordering, I observed as a server approached us with what looked to be a chocolate molten cake topped with a lit candle. What a nice gesture for the birthday girl! Before the meal even began I had been forbidden to sing happy birthday, so I therefore drew the group’s attention to the approaching dessert by abruptly shouting HAPPY BIRTHDAY repeatedly. The dessert was placed before Natasha and I silently lamented that it was chocolate, for that is strangely the only food in this world that I do not like. Imagine my immense surprise and joy to find out that it was actually not chocolate but instead a heavily toffee bundt cake with ginger ice cream! That was not all, immediately following this dessert came four more servers, each bearing a platter with another dessert from the Menu. All in all, we were presented with every single dessert served at The Dutch. My eyes nearly popped out of my head at the sight and I really could not believe the amazing hospitality and treatment that we were shown. I don’t think I could have hoped for a better birthday celebration for my friend, or for a more enjoyable last night in New York City before embarking upon my travels the very next day. 

The real treat came at the end of the meal, when it was time for dessert. The four of us were so uncomfortably full that we opted to try just one dessert, the famed apple cake. Minutes after ordering, I observed as a server approached us with what looked to be a chocolate molten cake topped with a lit candle. What a nice gesture for the birthday girl! Before the meal even began I had been forbidden to sing happy birthday, so I therefore drew the group’s attention to the approaching dessert by abruptly shouting HAPPY BIRTHDAY repeatedly. The dessert was placed before Natasha and I silently lamented that it was chocolate, for that is strangely the only food in this world that I do not like. Imagine my immense surprise and joy to find out that it was actually not chocolate but instead a heavily toffee bundt cake with ginger ice cream! That was not all, immediately following this dessert came four more servers, each bearing a platter with another dessert from the Menu. All in all, we were presented with every single dessert served at The Dutch. My eyes nearly popped out of my head at the sight and I really could not believe the amazing hospitality and treatment that we were shown. I don’t think I could have hoped for a better birthday celebration for my friend, or for a more enjoyable last night in New York City before embarking upon my travels the very next day. 

The Dutch