Clover Hill - Restaurant Étoilé Michelin à Brooklyn Heights
Situé à Brooklyn Heights, Clover Hill est un restaurant américain étoilé Michelin offrant une expérience culinaire inoubliable. Dirigé par le talentueux Chef Charlie Mitchell, ce restaurant de 20 places propose un menu dégustation à $305, mettant en avant des plats délicieux et raffinés. De la ceviche de fluke de Long Island aux salades de crabe Peekytoe, chaque plat est préparé avec soin et créativité. L'ambiance romantique du restaurant, éclairée de bougies scintillantes, ajoute une touche de charme à votre dîner. Venez découvrir pourquoi Clover Hill est l'un des meilleurs restaurants étoilés Michelin à New York.
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"Possibly the best restaurant I’ve every been to. "
@macyr76
"https://www.tiktok.com/t/ZTF1tNANR/"
@estherchao
"Bistró. 3 Michelin stars.🇺🇸"
@dangreenberg4
"There’s a lot to be said for meals that are merely excellent. To be theatrical, to be subversive, to be paradigm-smashing—these are admirable qualities in a restaurant, bien sûr, but there is only so much of one’s face that can be melted, especially over dinner. When it’s a matter of dropping a large quantity of money on a very special meal, sometimes you just want something that’s wonderful, that’s all, the end. Clover Hill, a tiny restaurant tucked discreetly into an impossibly charming cobblestoned block in Brooklyn Heights, feels like a secret—such a lovely room, such finesse in the kitchen, such polished romanticism in the service. It’s the sort of place you want to tell your friends about, but only in person, and not everyone—just the folks who deserve nice things. It seems almost a shame for word to get out. A photo of a dish made with caviar, potato, and egg. A mound of caviar tops an ultra-refined take on potato and egg. Clover Hill opened in 2019, replacing a longtime neighborhood favorite, Iris Cafe. It operated for only a few months before the pandemic forced it to shutter. When it reopened, in 2022, the owners, Clay Castillo and Gabriel Merino, brought in the chef Charlie Mitchell to run the kitchen, and initially did only a high-end brunch. Mitchell, who’d been a cook at Clover Hill in its opening months, was a veteran of technique-oriented restaurants such as Betony and Eleven Madison Park. Not long after his return, Clover Hill phased out daytime service to focus on an evening tasting menu. The investment paid off quickly, at least in terms of accolades: less than a year after débuting its dinner program, the restaurant was awarded a Michelin star, making Mitchell the first Black chef in the city ever to receive one. Earlier this year, he was named Best Chef in New York by the James Beard Foundation. Still, for some reason, it’s oddly easy to get a table at Clover Hill. A photo of a person seen through the window of a restaurant. The tiny storefront space is tucked discreetly on a cobblestoned block in Brooklyn Heights. There is a bit of quiet drama in a meal here. Cocktails, assembled at a tiny prep bar, are poured tableside from diminutive glass bottles; dinner begins with a fusillade of delightfully fussy small bites—tartlets, amuses, little arrangements of luxurious thises and thats. After a procession of seafood and meat courses (the restaurant does not accommodate vegetarians), the micro-bombardment format returns at the end with a round of sweets, including a delicate raspberry entremets the precise shape and color of Michelin’s six-pointed asterisk. But for the most part a meal at Clover Hill is straightforward: a course arrives, a server briefly describes it, and then you’re left to eat. The kitchen is open, but there’s no traditional counter seating. Flavors are thoughtfully harmonic—sweet Hokkaido scallop playing coyly off the brine of salmon roe and the silken sourness of uni—but there’s no personal storytelling, no running narrative put forth about “Chef” and his thoughts and dreams. Earlier this year, Mitchell wrote a weeklong food diary for the Grub Street Diet, and I was struck by the spartan habits he described: bodega coffees, grocery-store sushi. He seems to have little interest in the idea that he, a high-profile chef, should be just as much of a draw as his food. A photo of a slice of strawberry topped with foie-gras mousse and leaves. A slice of strawberry topped with foie-gras mousse is served alongside duck breast. The food that Mitchell prepares at Clover Hill has the subtlety and precision of any Manhattan-billionaire canteen. A course of rare shima aji garnished with fragrant nasturtium leaves and plum sorrel recalled something from Le Bernardin; the sweet flesh of the fish had been ingeniously minced to a caviar fineness without losing its firm texture. A white lobe of samegawa karei, a Japanese flounder, miso-cured and served over a green pool of fava beans and herb oil, could have emerged from the kitchen at Daniel. The bill at the end of the evening would fit in over there as well: the dinner costs three hundred and five dollars per person. All told, with drinks and tax and, what the hell, throw in an uni supplement, you’re easily spending a thousand dollars on dinner for two. A photo of three plated desserts. The tasting menu begins and ends with a fusillade of small bites. The surprise of Clover Hill is not that this sort of food is on offer in an outer borough—with its concentration of zillion-dollar brownstones and fancy-pants residents, Brooklyn Heights isn’t exactly salt of the earth. What’s more unusual is for cooking of this rarefied sort to be happening in a thimble-sized, tin-ceilinged storefront on a residential street, with minimal pomp. The walls are whitewashed brick. A high shelf wrapping the walls holds books and greenery. A pair of roller skates are tacked to the wall. Service is polished but to the point. The restaurant, in other words, is the emotional and architectural opposite of those grand dining rooms in Manhattan which are designed as cathedrals to the egos of their diners (and, of course, of their chefs). Clover Hill isn’t scrappy: this is a restaurant doing exactly what it means to be doing. But the scale of the place seems almost ostentatiously humble given Mitchell’s focussed execution. The restaurant trades in an opulence of intimacy rather than of power, which—given the price tag on a meal here—can feel a little jarring. In the candle glow of evening, the brass fittings of the open kitchen gleam like gold. But then you step out onto the street, into the glare of street lamps and headlights, and it was just dinner: excellent, extremely expensive, over now"
@ale96ange
"Michelin star first black chef "
@sophielewis763
"Walked past and it looked nice inside - turns out it has a Michelin star"
@kaylasapodin
"Michelin Star, Brooklyn, Seafood"
@xzh8cwfvkh
"1 Michelin star 2024 Chef Charlie Mitchell Restaurants five times as large wish they could do what Clover Hill does from its postage-stamp of a kitchen. On a quiet, residential street in Brooklyn Heights, the talented Chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations. From Long Island fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, expect to find vibrant, seasonal eating that never once feels fussy or onerous. Under a watchful vintage mirror that hangs above the bar, the charming bistro setting, lit with flickering candles, oozes romanticism."
@nchavotier
"Restaurants five times as large wish they could do what Clover Hill does from its postage-stamp of a kitchen. On a quiet, residential street in Brooklyn Heights, the talented Chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations. From Long Island fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, expect to find vibrant, seasonal eating that never once feels fussy or onerous. Under a watchful vintage mirror that hangs above the bar, the charming bistro setting, lit with flickering candles, oozes romanticism. ONE STAR."
@matthewes
"Restaurants five times as large wish they could do what Clover Hill does from its postage-stamp of a kitchen. On a quiet, residential street in Brooklyn Heights, the talented Chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations. From Long Island fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, expect to find vibrant, seasonal eating that never once feels fussy or onerous. Under a watchful vintage mirror that hangs above the bar, the charming bistro setting, lit with flickering candles, oozes romanticism. ONE STAR."
@matthewes
"8 course tasting menu $225 p/p James Beard nominee Emerging Chef"
@ladymarzulli
"James beard award for emerging chef"
@cuellarem