Kris and Tom began a custom last winter of heading to the Hudson House during snowstorms to enjoy old fashioneds. This time, they couldn’t join, but Irene and Greg and I found ourselves at the Hudson House bar anyway, sipping cocktails and dining on mussels, which came highly recommended by Jim, and cassoulet, which was perfect for a winter’s night.
So, as custom dictated, we started with old fashioneds:
Andrew makes a mean cocktail:
After two (!) of those, we were ready for some food.
A completely rich and delicious French onion soup:
And a New England clam chowder:
And a delishy salad with endive, pear, walnuts and blue cheese:
The mussels special was fab, just as Jim had predicted:
A very nice acidic bite to the sauce, tempered with some salty, fatty, yummy French fries:
And we got a small portion of the daily gnocchi special:
Roasted tomatoes, ricotta… it was almost like a tomato soup, but not as thin.
And the cassoulet, which was terrific:
This was a top meal of all time at HH — so we couldn’t leave without dessert!
Orange Celebration Cake:
Irene and Greg said: This is how you remember that you liked cake to begin with.
Pear upside down cake:
Fab as always.
And my new favorite, what I’ve taken to calling the caramel-banana-caramel:
What a great way to warm up during a cold winter’s storm!