To me, New Year’s Eve is a night to get dressed up. Something sparkly – so doesn’t even have to be crazy fancy – and be surrounded by some of my favorite people (along with one special guy, naturally). Unlike last year, T and I decided to keep it local – an “off year”, if you will, where battling for cabs wouldn’t be necessary and we could enjoy ourselves the whole weekend in our chosen borough.
I came across a list of restaurants offering New Year’s dinners on the Twitter account for Park Slope Stoop. Their list had a bunch of great options from which to choose. T and I took a look and chose Kiwiana, a New Zealand restaurant which had an interesting looking 5 course option.
It’s a small restaurant tucked into the northwest side of 7th Avenue and Union Street in Park Slope. We were surprised to find that the menu differed somewhat from what we had read online, but were still looking forward to seeing how it was seeing as we had read so many great things about it.
The first course only had one option – seafood chowder. Chowder was a bit of a misnomer as it was more of a soup. After the chilly walk over in heels, it was hard to mind anything that was so warming as a starter.
For the second course, we both went with the Octopus which was served with chorizo and smoked potatoes. I was surprised when this dish came out to find it was prepared cold! The flavors were good though. The spice of the chorizo and the smokiness of the potatoes nicely balanced the octopus. The presentation was also interesting, with the octopus sliced thinly similar to pepperoni. First time I’ve seen that. The other option on the prixe fixe menu was white bait latke with tartar sauce.
For my third course, I chose the pork belly, earth cooked yam, boiled kale, and bacon. The pork belly was a leaner cut than I’ve typically had. It was nicely seasoned though and I like what they did with the kale. I often find it too bitter, but they managed if soften it a bit. The other option was foie gras torchon, blood orange marmalade, and toast. I’m not a huge fan of foie gras, but could appreciate in my small bite that it was nicely prepared.
For my fourth and main course, I had to try the NZ venison, which was served with a poblano sauce, rice and butterscotch beans. I can’t say I’ve ever had venison before (so had to give it a try). Their preparation was excellent. Super tender and the sauce was a nice slightly spicy addition to the mix. The other option was the lamb chop, which was accompanied by lamb empanadas and a radish salad. The flavors were great, but the lamb “chop” was much more of a lamb “lollipop”. The portion size was much more appetizer than fitting of the more entree round of the courses.
For dessert, we both chose to go with the sticky date pudding over the pavlova. After we ordered, I started to see plate after plate of the pavlova – which was big and fluffy and made me wish we had gotten one of each! The sticky date pudding though was sweet and filling. A perfect end to a wonderful meal. I will definitely be back – next time for brunch and the chai French toast!
Kiwiana – 847 Union St. (at 7th Ave) – 718.230.3682