Terrific Takeout: Harding's Our Coverage Sponsored by Fresh Origins
Harding's Atlantic Branzini
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We love All-American nearly everything, and the patriotic reputation of Harding's made us want to learn more. Open since the fall of 2012, Harding's is located in the Flatiron district and upon our arrival, we met one of the owners, Spencer Slaine. We began with the Strawberry and Spinach salad, which was as good as it sounded it would be. The dressing, a Champagne Basil Vinaigrette, was prevalent and had a pretty rose hue, and we found the feta to be more flavorful than the average feta (since when are we looking for anything close to average?!!?!). There is a lot of activity in this salad from the dandelion greens to the pine nuts, goats milk feta and red onion.
In general, we are fans of quality beef meatballs done well. Sometimes we try other variations (not lamb). Harding's has a Veal and Ricotta version as an appetizer which is attractively served in a cast iron skillet, lounging in a late tomato ragu. We liked the shaved local pecorino touch.
Spencer decided we should try another course: Fig Toast.
It looks beautiful:
You will love this if you are an advocate of goat cheese! We liked how the mission figs were marinated in red wine, balsamic vinaigrette and rosemary herbs. The Rosemary Honey was the accent flavor on top.
We are very big on nice, whole, fresh fish (In Manhattan, the best one we've had recently was Dennis's at Rafina, and in Washington, D.C. Luigi at Al Tiramisu really impressed us with his fish) and one of Peachy's pet peeves is when a slice of fish is served as an entree. Harding's serves a whole fish, applause. The Atlantic Branzini is lovely, and becomes more monumental with the phenomenal green garlic which kicks it up to excellent. Herb oil and lemon zest also come to the party, and it rests on a bed of white beans.
Do not miss the flag!
Harding's is Terrific Takeout!
