This post is in collaboration with Hunter’s Restaurant.
Located in Cobble Hill, Hunter’s Restaurant is a New American restaurant with a seasonal focus. I was invited here to sample some of the vegetarian offerings on their current winter menu.
Stepping into Hunter’s is almost like stepping into someone’s home. It’s classic and cozy with exposed brick, wood textures, distinctive decor. Casual, but refined at the same time, Hunter’s has ample space for intimate date nights and larger tables for group parties. While waiting for our food, we spent a while marveling at the homey interior. I know this is such a typical Brooklyn look, but it still charms me every time.
During my visit, I had an opportunity to speak with the owner, Fernando, and learned that he had toyed with the idea of opening a vegetarian spot and has some great ideas for sister restaurants with a similar theme as Hunter’s down the road. While a name like “Hunter’s” does not immediately scream vegetarian, I was delighted at the number of vegetarian (and easy to make vegetarian) options on the menu.
We started the evening with two of Hunter’s most popular cocktails ($10-$12): The White Walker and the Boba Fett. Both cocktails were excellent and among the best I’ve had in the last few weeks. Light and refreshing, both cocktails are well suited for summer, but they offered a cheerful relief from the winter cold. If you’re looking for something stronger, try the gin-based Shere Khan. I later moved on to a glass of Pinot Noir that was lovely with the entrees.
First up, the fried broccoli tempura ($14) with chili aioli. This normally comes with burrata, but we asked them not to include that. Longtime readers of this blog will know that I am a broccoli monster who also happens to love tempura. There’s a nice fry on the tempura, and this was rich without being too indulgent. The pickled veggies were tasty too.
I was looking forward to the grilled kale salad ($14), and it did not disappoint. Kale salads are everywhere these days, and after a while, you’ve seen almost every trick to spruce them up. This is the first time I’ve had a grilled kale salad though, and the smokey flavor from grilling was delicious. The different flavors and textures from the toasted couscous, grilled red onion, puffed chickpeas, and green goddess dressing made this salad a new favorite of mine.
Next up was the butternut squash stuffed agnolotti ($17/$21) with sage brown butter, brussels sprouts leaves, and pepitas. The butternut squash filling is creamy and lightly seasoned, letting the sage brown butter work its magic. The pasta was a little more al dente than I would have liked, but overall, I enjoyed the flavors of this dish. John happily gobbled away quietly, which is always a good sign.
A winter menu just wouldn’t be complete with a good old pot pie. The mushroom pot pie ($19) with wild mushrooms, winter vegetables, and a delightfully flaky pastry is best shared with a friend as it’s very heavy and comforting. While I enjoyed the mushroom gravy quite a bit, I, unfortunately, didn’t find many actual mushrooms in the mix. The rest of the veggies (carrots, potatoes, sweet potatoes) were piping hot and cooked through, but came in larger chunks than I expected.
Last, but not least, we also tasted Hunter’s truffle fries ($8). Simple, but highly addictive. If I wasn’t already so full at this point, I would have inhaled the entire order. Instead, we got the leftover fries to go and brought them to a party afterwards. Didn’t want them to go to waste!
Note: This post is in collaboration with Hunter’s Restaurant. I was invited as a guest to this establishment and received a complimentary meal. This was not in exchange for a positive review and all opinions expressed here are my own.