Creative menu executed expertly.
Went for dinner on Easter with the family. Everybody was very happy with the food. We split a number of the small plates. My favorite was the Kabocha and Potato Gratin which was light and fluffy unlike many gratins I've had. I also highly recommend the Duck Confit Salad as well as the Porcini And Sweet Pea Arancini.
We each had a large plate as well. The Eggplant Fan was a welcome departure from the hackneyed mushroom ravioli often added as a veggie option afterthought at a lot of places. The Chicken and Apple Sausage was nice and light, the dish over all was given substance by the parsnip. The Monkfish was also a big hit, the brussel sprouts were a great compliment.
You can tell a lot of thought went into the menu, there are a number of items you don't see on the menu at many places. A criticism I often have of places loosely termed "New American" is that they do things to the food just for the sake of doing things, I don't get that sense here. The counterpoints work and the dishes are complex but not overly worked.
The space is nice with a large floor to ceiling window in front that lets a lot of light in. I went with the family and they enjoyed but it would also work for a date.
Art intersects wtih taste.
This is something special. The small plate-large plate dichotomy allows an individual, couple or group to try several of these beautifully presented dishes at one sitting. Every item was perfectly prepared and correctly proportioned. As every dish was so finely designed and executed I am reluctant to note the extraordinary magret, crispy calamari, snapper, apple sausage, for fear of scanting the balance of the menu. Congratulations to the Blue Caravan and its talented chef whomever he or she may be.
YUM! Tasty and creative american-style tapas.
Went with a group of friends opening night and ordered one of everything on the menu.
Glad we did because each dish had its own unique flavor palate (think apple-chicken sausage with parsnip hash and apple-tamarind compote). Top of our list: general tso's cripsy calamari, seared magret (duck breast) with lentils and sugar snap peas, and red snapper with asparagus and jersualem artichoke puree.
It takes a lot to get this brooklynite to the upper west side and Blue Caravan is worth many more trips. Hats off to the chef!!