The Three Hens Restaurant located at 115 Lexington Avenue and East 28th Street is providing Kips Bay diners fresh and organic cuisine. Featuring food that’s multi-dimensional, it’s unique pairing of taste and texture starts off sweet but quickly turns into a savory dish.
Zak Snyder, the venue’s veteran mixologist stirs up a good time for guests. Creating custom cocktails is Snyder’s signature style. The drinks reflect the restaurant’s adherence to fresh produce by naturally infusing his alcohol rather than using simple syrups.
One of the house favorites is the Les Sauvage that contains homemade strawberry and rhubarb cordial that’s cooked down with cognac and flavored with a zest of lemon and mint. The brightly colored cocktail is mixed with vodka and Lillet Rouge resulting in a sweet and sour specialty.
For those seeking to spice up the night sample the Spicy Cola, a Bacardi Spice Rum, Alchemia Cherry Vodka, Fresno Chili, Mint Leaves and Coca-Cola, it’s the Three Hen’s take on a Rum and Coke bringing the heat while offering a cool burst of flavor.
The venue sports a home-grown atmosphere that upon entering diners will leave the hectic New York City streets for a trip to the countryside. Trees line the restaurant’s exterior and seem to have grown from beneath the tables. A special seating area will be the party spot as this new country venue feels far removed from the bustling city lifestyle.
Start the meal with the seared scallops or crispy calamari. The seared seafood is served with Fuji Apple, Beurre Noisette, bacon and celery root puree. The local calamari contains Asian pears, avocado and Serrano chili. The avocado base is a unique spin on traditional calamari and perfectly complements the course.
An Arugula Salad with warm Bucheron Cheese, Tomato Confit, Pain De Mie and dried cherries is not just an ordinary salad variety but instead diners will find the creamy cheese and tomato confit hidden beneath the leafy greens. Make sure to mix the salad before taking a bite to allow the ingredients to blend together.
A colorful Vegetable Risotto offers regional produce such as butternut squash, Swiss chard, red bell peppers, chives and spinach and is so scrumptious that one bite of the rich risotto proves impossible not to follow-up with a second.
Sweet and spicy Lamb Ribs glazed with lime is plated on top of Saffron Wild Rice. The moist meat literally falls off the bone. A Chef Colin Kruzic (formerly of Nobu57) specialty diners will be delighted with this brand new dish.
Save room for a twist on milk and cookies and pie a la mode. Peppercorn cookies are plated with a jelly jar filled with milk just the right size for dunking that incidentally is strongly encouraged. The cookies crackle upon tasting and are tempered by the cold beverage. Warm apple pie is so flaky it tastes more like strudel is finished off with a dollop of whipped cream.
Whether it’s the rooster’s crow sounding for weekend brunch or a Hen’s party with the girls, it’s time to have a little bit of country in the big city.