Whether you are looking for a casual or classy meal, the Ho-Ho-Kus Inn built in 1790 and listed on the Registry of Historic Places, is a delightful venue providing something for everyone.
At a recent press dinner, held in a private dining room, we were treated to the cuisine of the new Executive Chef Hank Barrett and his culinary team of Assistant Executive Chef Troy Piegaro and Sous Chef Jon Suarez. We were thrilled to return to this impressive restaurant which we had not dined at in about 6 years.
The following Chef’s Tasting Menu paired with wines along with some extras offered from the Tavern menu were served.
Bacalao Soup: Wafts of roasted garlic greeted us as this soup was placed on the table. Pasta shells and salt cod floated in this creamy soup and to our surprise there was no saltiness from the cod; a perfect starter on a cold rainy night.
Lobster & White Truffle Gnocchi: There were a multitude of flavors in the light gnocchi served with chunks of lobster, golden beets, smoked bacon and crème fraiche.
Nantucket Bay Scallop: A colorful presentation of scallops were presented on a plate swept with beet oil. Carrot risotto spiced with ginger accompanied this memorable dish.
Roasted Venison: Rare roasted venison had a supporting cast of braised rainbow Swiss chard, pearl onions, baby carrots and fingerling potatoes joined with a cherry cognac sauce.
Onion Rings and Brussels Sprouts: Cast iron dishes were used to serve both the humongous and super crispy onion rings and the sautéed Brussels sprouts drizzled with honey and sriracha giving them a sweet/hot flavors. On the first bite the Brussels sprouts were sweet and then the sriracha made their presence known; delicious.
Two dishes were served that are available on the Tavern menu. Grilled marinated octopus was a pinterest worthy presentation with toasted fennel chorizo couscous, and a Piquillo pepper Romesco sauce. A highly recommended Hudson Valley duck and sweet potato gumbo was served in a soup bowl along with Andouille, dirty rice and cornbread Madeleines. Salads, oysters, burgers, sandwiches and pizza are also on the Tavern menu.
Dessert: An apple and pear tart with rosemary, an innovative use of this herb, was topped with brown sugar ice cream and a Baked Alaska was surrounded with cherries soaked in cognac; both were gobbled down.
The Ho-Ho-Kus Inn & Tavern can accommodate 150 guests in six separate dining areas on two floors. The Crystal Room is stunning with dark red walls, a large 1,100 bottle wine cabinet, an etched glass mirror over the original marble fireplace and a dramatic crystal chandelier. Guests can gather in the Library Bar or the Tavern which features an eight-seat solid pine bar, working fireplace and four TV’s. An outdoor bluestone patio is used weather permitting.
The Ho-Ho-Kus Inn is open Monday through Sunday for lunch and dinner. Monday’s present a dining deal as you can BYO without a corkage fee and kids eat free.
Ho-Ho-Kus Inn
One East Franklin Turnpike
Ho-Ho-Kus
201-445-4115|
Grilled marinated octopus with toasted fennel chorizo couscous and Piquillo pepper Romesco sauce.
Duck and sweet potato gumbo with Andouille, dirty rice and cornbread Madeleines.
Photos courtesy of Lowell Saferstein
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