Confit acts as a delicate cooking method that accentuates flavor and texture. Instead, it was slow-cooked in fat, presumably olive oil. Our server explained that the octopus was cooked confit-a far cry from the traditional simmer in water with lemon and wine corks. The char-grilled octopus was next on the list.
Sip and bite restaura full#
Not only a perfect precursor to the meal to follow but also to summer produce-which will be here in full swing soon enough.Ĭourse 2: Tuna Tartare | Photo by Peter Candia Course 3: Charred Octopus and Beans This became crucial to the rest of the bite, as both the custard and pastry were understandably rich.
The peppers provided a delicate heat, as well as a burst of acidity. It had an overwhelming flavor of fresh, summer corn-quite early in the season, might I add. Bite-sized cups of corn custard were placed before me, each one topped with a pile of pickled peppers and housed in a delicate pastry shell. Shortly after sitting, the first bites of my meal arrived.
The fire illuminates the room, making it clear from early on that the star of the show burns bright. When you walk into Hearthside, which is positioned on the corner of a lively Haddon Avenue, the aroma of burning wood immediately infiltrates your senses. Was it the same great Hearthside, albeit donning a new, figurative outfit? Or, would the changes out-pace the simplicity of what made Hearthside so great in the first place? There was only one way to find out. I had the pleasure of eating there last year, but had yet to try the duo’s new concept-which aims to reduce food waste, provide a benevolent work environment and, of course, offer exceptional dining experiences.Įagerly, I made the trek to the Camden County restaurant to try the revamped concept for myself.
Hearthside is a special restaurant-the BYOB even earned a spot amongst New Jersey’s best restaurants in 2022. Chef Dominic Piperno | Photo courtesy of Hearthside A Cornerstone of New Jersey’s Dining Scene
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