The Three Hens

| September 19, 2012

Shiva Natarjan runs an empire of 18 restaurants which include the cuisines of India, Mexico, China and yes, America. More impressive than this accomplishment is that he manages to execute all in keeping with tradition and maintaining a true culinary elegance—a difficult task at best.

Recently, I had the pleasure of dining at The Three Hens in the Murray Hill section of New York City. Greeted by a modern, yet relaxed décor with splashes of rural country, we were welcomed like children being brought in from the cold. Front of house manager Patty Lee, is a seasoned veteran who brings an incredibly inviting sense of warmth to this charming establishment.

After getting settled in, we started our exploration of the menu with a couple of the unique, mixologist-inspired cocktails. The Sparkling Fig (Prosecco and fig infused vodka) and the Sazerac (bourbon, Ridge Distillery absinthe, organic simple syrup and Creole bitters) were both extraordinary and without a doubt, two of the best cocktails in recent memory—a great start and one that paved the way for what was to be a memorable dining experience.

We launched the culinary portion of the evening with an array of appetizers. The Spinach & Beet Salad (roasted beets, walnuts, goat cheese and sherry vinaigrette) was a great way to stimulate our palate, but it was the Kobe Beef Sliders (pickles, tomato and wasabi-spiked aioli) and the Burrata (served with heirloom tomatoes, basil, extra virgin olive oil and a balsamic reduction) that really got us fired up. As we continued, it became rather apparent that the home-style cooking that defines The Three Hens, uses quality, locally sourced ingredients—a critical component and one that is certainly appreciated by the loyal patrons filling their dining room. The wine pairing expertise was front and center, and all of our dishes were certainly accentuated by excellent selections that included varietals from California, France and Spain
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Moving on to our entrées, the fresh Mushroom Ravioli (sage butter and parmesan), was extraordinary. There is something about sage, butter and pasta together that is simply sublime—one of the great combinations. Next up was the Seared Scallops (served with a Fuji apple and bacon slaw, celery root puree and sundried tomato vinaigrette) and the Colorado Lamb (served with fried eggplant, sautéed spinach and a red pepper coulis). These dishes put the “C” in comfort food and left us extremely satisfied.

A sparkling flute of Albrecht Brut Rosé put the exclamation mark on our evening and sent us off well-fortified and in style. Hats off to The Three Hens.

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