“Between the menu, the unfinished room (half the seating area hadn’t even been completed yet), and the untested crew, I figured it would suck in the way that only the overhyped, overproud, and underpracticed possibly could.I could not have been more wrong.” Read Jason Sheehan’s full review of Book Bindery. And try not to drool.Photos by Joshua Huston.Published on December 16, 2010
Grilled Sturgeon aE“ Black Trumpet Mushrooms, Black Pepper Gnocchi, Sunchoke Puree
Shaun plates up the grilled sturgeon
Someone needs to come to this to my shelves
Shaun McCrain makes a mean lamb shank
Glazed Cattail Creek Lamb Shank aE“ Panisse Croutons, Fennel, Slow-Roasted Tomato, Lamb Jus
Compressed Cucumber aE“ Grilled Onions, Basil, Romesco Sauce
Local Greens aE“ Shaved Parmesan Cheese, Banyuls Vinaigrette
Book Bindery’s austere exterior.
Hamachi Crudo aE“ Avocado, Watermelon Radish, Dashi Gelee
Hudson Valley Foie Gras Terrine aE“ Poached Quince, Candied Almonds, Black Cardamom Financer.
Chef Rob Putting the final touch on the duo of pork.
Duo of pork aE“ roasted chop, crispy belly, lacinato kale, white bean puree, maple bourbon jus.
Autumn Apple Salad aE“ slow cooked pork belly, upland cress
White Beans and Clams aE“ Chorizo, Tomato, Basil
The dining room.
