“The first rule in fairy tales, of course, is not to venture out at night. That’s a good guideline for dining at Nettletown, which keeps evening hours Wednesday through Saturday. Dinner crowds are noisy in ways that aren’t compatible with the restaurant’s storybook vibe…” Read more of Hanna Raskin’ review of Nettletown and step into a storybook atmosphere.Photos by Joshua HustonPublished on June 1, 2011
Nettletown knoepfli Swiss spaetzle, pan-fried with cabbage, leaks and herbs, topped with an organic poached egg.
Nettletown noodles with pork Egg noodles served on a bed of greens topped with seasoned wild mushrooms, tea egg, scallions and toasted garlic oil with five-spiced bershire pork short rib.
Lemongrass elk meatball sandwich Served on le fournil French bread, topped with pickled veggies and herb salad.
Vegetable pickles, with fiddlehead radish and spring onions
Green saladWatercress greens, radish, and hazelnuts.
The trailing wild blackberry maple blossom.
Cutting nettles.
Morels
Morels
Christina Choi putting the final touch-ups on, the Nettletown noodles with pork.
Choi platting the green salad.
