Last week, I joined fellow food and dining writers for a special preview of the Hilton Harrisburg’s coming-soon restaurants.
Gone is the stuffy Golden Sheaf, the boring Marketplace Cafe and cafeteria-style Raspberries. (Sorry guys, it’s true.)
In its place, you’ll find two new restaurants with multiple options (formal/informal, private/with a view, etc.)
First, Ad Lib Craft Kitchen & Bar, which essentially replaces the casual dining restaurants, will be a “new take” on traditional American cuisine, with many comfort and classic dishes “turned on their side.” The theme is fun, and they hope you’ll enjoy sampling a variety of items from the small plates-focused menu. They also will have more than 30 wines by the glass, more than 60 choices of beer and a revolving selection of craft, barrel aged and edible cocktails.
Ad Lib will essentially be the interior of the space, with access and engagement from the lobby, including cozy seating and fireplace that snuggles up to the bar.
1700 Degrees Steakhouse will have two dining rooms — one formal, one not. A “crossover” room will have the potential to function as private space or an extension of either restaurant, depending on the venue’s needs.
Two large windows will overlook Market Square, while black and white photography will don the walls; a centerpiece eight-foot high glass wine wall houses more than 900 bottles from the award-winning list. “A place to see and be seen [and] will be every bit as comfortable as it is sophisticated.”
The steakhouse’s name is in homage to the temperature of the kitchen’s broiler, guaranteed to provide that perfect sear on your prime, dry aged beef and certified angus beef.
Both restaurants are slated to open on Dec. 4. Click through for a preview of some of my favorite features.
Some favorites from the media tasting:
Deviled Red Beet Eggs (Ad Lib, Snacks, $4). I told Chef Bianco that frankly I was tired of seeing deviled eggs on restaurant menus, but he was able to give one exception: Here the eggs are pickled in white wine vinegar, and the filling features beet mousse, paprika and pickled shallots. Delicious. Let’s just hope the order features an even number of eggs.
Lobster Corn Lollipops (Ad Lib, Smaller, $12). Delightful little balls filled with lobster and sweet corn. Served with mint, sriracha and those fun little “pops.”
Chef Anthony’s Meatballs (Ad Lib, Smaller, $10). Bianco’s Italian heritage shines through in these lovely meatballs served with a creamy Anson Mills polenta.
Charred Heirloom Carrots (Ad Lib, From the Garden, $5). Rainbow baby carrots served with Camelot Valley goat cheese and blood orange. I love carrots almost anytime, and these don’t disappoint.
“The Burg” Brat (Ad Lib, Hand Helds, $12) This is right up my alley: bratwurst served with pepperoncini, stone ground mustard, lettuce, tomato, red onion on a poppyseed roll.
Fig and Gorgonzola Flatbread (Ad Lib, Hand Helds, $15). Mmm, take fig and gorgonzola, then add prosciutto, arugula and a balsamic reduction. This is sure to be a hit.
Charcuterie (Ad Lib, Heartier, $18). A bit on the pricey side for a charcuterie plate, but it’s sure to be a table-pleaser. Includes artisan salumi, pickled vegetables and grilled bread.
Braised Beef Short Rib (Ad Lib, Heartier, $17) Good beef short rib is one of my favorite things. This version is served with smoked onion puree, burnt carrots and pan jus.
Steam Pot (Ad Lib, Heartier, $18). Take your seafood dosage en mass with a side of sausage: PEI mussels, littleneck clams, lobster claw, shrimp, house sausage, corn and fennel.
Roasted Beets (1700, Soups, Salads & Smaller, $8) Served with arugula, Balsamic, poached pear, pistachio and truffle honey.
Tempura Squash Blossom (1700, Soups, Salads & Smaller, $12). Here’s one you don’t often see on restaurant menus. Features prosciutto de parma, shaved black truffle, lemon vinaigrette, chervil.
Sushi Grade Ahi Tuna (1700, The Main Course, $36). Sushi-grade tuna prepared to perfection and combined with a take on a classic Nicoise salad, featuring charred tomatoes, haricot vert, hardboiled egg, Nicoise “olives,” fingerling potatoes and lobster foam.
Prime Tomahawk Chop 32 oz, serves 2 (1700, Steaks, $75). For the steak-eating couple or one very ambitious (and hungry) person. Your choice of preparation, including sauce and side. If Andy and I ordered this we’d probably go Au Poivre – brussel sprouts, piave polenta, brandy green peppercorn sauce. Add Steak Enhancements like Buttered Lobster ($16), Grilled Prawns ($8) or Seared Hudson Valley Foie Gras ($12).
What will you sample? Which restaurant will you choose to dine in first?
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