We had to wait about an hour to an hour and a half to get a table, so we hung out at the uber-crowded bar. I had a chance to talk to mixologist Andy Minchow (very friendly by the way), the creator of the Johnny Ryall, my favorite H-F original cocktail. He told me it’s a play on the Brass Monkey, hence the Beastie Boys reference. You can see what’s left of it below.
Once seated (and really hungry!) we ordered the salumi/charcuterie plate, the chopped steak (tartare topped with quail egg), the pork belly, and the fried oysters (below).
They were all awesome, though the salumi was a little thin in quantity compared to the last time I went. The chopped steak was plentiful, and quite powerful/tangy. I’m not a huge tartare fan but I liked it. The pork belly was nice and crispy and the chow chow it was served with added the perfect flavor/texture to cut through each bite of the pork fat. The remoulade underneath the fried oysters was killer.
I’d heard the H&F burgers were the shizz, but what I wasn’t hip to is that you can only order them after 10PM and there is a limited quantity; I think they said 26 of them or so, but I’m not 100% sure on that. Anyways, that sounded intriguing and it was 10PM right around the time we were finishing our food and our waiter knew I was interested so he suggested we put an order in for 2 burgers ASAP!
For the love of all that is burger-greasy-fantasticness-holy, please go try one of these. My pictures suck, but I have two below….
A perfect bun, with two patties cooked medium-rare (or less even!), gooey cheese, crunchy pickles, homemade mustard and ketchup, and awesome french fries. Our table of 4 meat-eaters could have devoured 4 of these, even after all our other food. The two burgers disappeared in amount 3 minutes flat.
I was told that the burger is also on the lunch menu during the weekend, but the supply is still limited, so you need to get there kind of early. I plan on going back asap. I definitely want to try the carbonara next time, it looks bomb.