Meadowsweet has been awarded a Michelin star consistently since 2015. It has been on my list to visit, so I took advantage of upcoming dinner plans and made a reservation. Unfortunately, my friend cancelled unexpectedly. What to do about my reservation? Big and Little to the rescue! When I called to ask if Meadowsweet could accommodate 3, I was delighted by the kindness exhibited by the person on the other end of the line. We were starting off on the right foot.
Upon entering the door, we were greeted with genuine smiles. Anyone who has dined out with Littles understands this isn’t always the case. Our server built great rapport with the kids and was very attentive. We never once found ourselves waiting for a request to be addressed.
The dishes crafted by Polo Dobkin, the executive chef, are inventive and represent elevated American fused with global influences. Dobkin creatively marries textures and flavors … and bonus points for sourcing some of their ingredients from their own farm upstate. Farm-to-table at its best!
We met the uni toast, and it was love at first bite. We ended up ordering a second serving, because we couldn’t get enough. Interestingly, the waiter stopped by a bit later and shared that another table did the exact same thing!
On a regular basis, Big and Little ask for the uni toast, but alas, it was a special. If you happen to visit on a night the uni toast is offered, do not pass up the opportunity.
The beauty of its taste is only rivaled by the beauty of the plating.
My photos are a bit grainy because it was dark outside … a perfect excuse to return.
While we loved the food, it was the experience provided by the staff that will keep us returning.
Since our first visit, we’ve also ordered the Meadowsweet cheeseburgers to-go. The caramelized onion-bacon jam is not to be missed. And the pickles! Order extra pickles!
TIP … if you’re ordering a burger for take-away, I recommend requesting the sauces and buns on the side. This prevents soggy bun syndrome … and no one likes soggy hamburger buns.
