thomasec wrote:So staying under $65 per person is probably unrealistic?

As Gypsy Boy noted, you can look up the prices on their website menus and figure it out for yourself. I don't see why this is so difficult to do but here's how you might figure it. As you can see in the link he helpfully provided, appetizers and salads are $12-18, mains are $33-39, and desserts are $9. So the typical three-course meal, adding in $4-5 for a soft drink or coffee/tea, is going to average around $64 before tax/tip. If your $65 figure is before tax/tip, the answer is yes; otherwise the answer is no unless you're planning to limit yourself to two courses rather than three.

When I ate there two years ago (see post above), four of us ordered three courses a la carte (not the $85 tasting menu) with moderate alcohol (I don't recall exactly, but I'm guessing we had one full bottle of wine, maybe a glass or two in addition to that), and the total came to $370 including tax/tip. As you can see from the previous calculation, if your entire party consists of teetotalers, you probably won't spend that much. If you like to drink wine or other alcohol, you can easily spend more than that. (Their wine list, with prices, is also available on their website.)

stewed coot wrote:And how hungry you want to be after dinner, if my recollection of portion sizes from about 18 months ago is still the case.

It's been two years and I still have no idea what you're referring to. Portion sizes there were perfect, and we all left comfortably full.

Four of us went to North Pond a week ago for dinner. I hadn't been for probably ten years - - I'd had an unacceptable service experience and wasn't rushing to return.

But, the menu looked tempting and two/four had never been. So, we went. Service was probably the most memorable part of the meal. Unlike my prior meal, service was nearly perfect. Our server was friendly, appropriate, informative, and just generally pleasant. She definitely added to our enjoyment of the meal.

I thought our meal was, well, fine. Tasty, even. The problem is that there are so many other restaurants with $35 entrees, and I'm afraid North Pond doesn't stand out. Just a week later, and my memory is already fuzzy as to who ate what and what was good. For $35/entree, I'd like to see more creativity, more "wow." I thought there would also be more emphasis on local ingredients, but perhaps this is just a winter problem (it may be that many ingredients are local and they just don't highlight it on the menu).

RAB and I kept comparing North Pond to Vie, as we felt that both restaurants serve similar styles of food. Sure, North Pond is closer and the interior is far nicer than Vie. But, for me, even if you take cost out of the equation (Vie is less expensive than North Pond, which is understandable given rents alone), Vie's food is far more creative and memorable. I've had more fun eating it.

So, while we had an enjoyable dinner with great service at North Pond, I don't think we'll return any time soon.

Ronna

A group of four of us had an incredibly enjoyable meal at North Pond the other night. I hadn't eaten dinner there in a while and was excited to return.

We had three appetizers: creamed morel mushrooms with ricotta; braised veal tongue with asparagus and a hardboiled egg (among other things), and a soft-shelled crab. All three were excellent. I especially liked the morel dish because it was one of the few times I can remember having morels and thinking, "wow, now I get it!". My wife and I were excited to try the veal tongue because we're big fans of lengua tacos. The veal tongue had a slightly more mild flavor than the beef tongue were used to, but the dish was very good. The plate also had some very good pickled radishes.

Next we had two "salad" dishes: a wild salmon roulade served with a cucumber panna cotta; and shaved duck breast pastrami served with beets and beet sorbet. Both of these were incredibly flavorful dishes.

For main courses, two of us ordered the rabbit loin ballotine, which is a rabbit loin wrapped in bacon. The other two had a sable dish and a lamb dish. I don't remember too many details of what was on these plates, but all of them were excellent. The meats and fish were perfectly cooked and there were no tasteless notes in any of the dishes.

North Pond's wine list is good, though it would be nice if they had more bottles in the $50 price range. We started with a round of very good cocktails. Then we had a Champagne by Ployez-Jacquemart (my wife and I were excited to have this because we visited this champagne house last fall). North Pond's Champagne list is particularly poor, though. There are exactly two bottles under $100, nine bottles over $100 (most of which are actually over $200), and then two pricey half bottles. We were happy to find the Ployez-Jacquemart because it is a small producer and not easy to find in the United States. But the rest of the list includes bottles by Cristal, Dom Pérignon, and Krug. Champagne isn't about blowing the budget on the most recognizable, very expensive bottles. A more thoughtful and interesting selection would be better.

Next we had a bottle of Domaine le Sang de Cailloux, a red wine of the Vacqueras region of the Rhone. My wife and I also recently visited Vacqueras and really enjoy wines from there. I asked the waiter if he had tried this bottle. He shot back "First, it is Va-que-RA". Well, actually, no it is not. It is pronounced "Va-que-RAS," exactly as I had said it, I thought to myself. But even if he were right, wouldn't it occur to him that it isn't polite to correct me?

We finished the meal with very good coffee and two desserts. One of the desserts was a mixture of ice creams. The other was very good, but I can't remember now what it was.

Overall it was an excellent meal. The food far surpassed our expectations. The dishes were more creative and interesting than I had recalled, and the execution was spot on.

Our only issue was with the service: When we arrived, we contemplated doing the tasting menu but there were a lot of other dishes on the regular menu that interested us more than some of the dishes on the tasting menu. We asked the waiter if substitutions were allowed. He said no (except they can switch a fish for a meat). That's fine and pretty standard. When he came back to the table, I said that I noticed there was a Columbia River King Salmon on the tasting menu and asked if this fish was available in any other dishes on the menu. Before I could complete my thought, he barked back that the tasting menu was a box and nothing could be added to it and nothing from it can be ordered alone. This isn't what I was asking, so I pointed to the salmon roulade and asked if this was the same king salmon as on the tasting menu. Yes, it was.

So, then one of us said, "Well, we know what first courses we want" and he shot back "look, everything will hit the kitchen at one time". We were really taken aback by his tone. He left the table and we all looked at each other, laughed a little bit, and just wondered what was possibly going on with this guy.

The meal was excellent - but this waiter could have been more pleasant.

On a prior visit to North Pond, I ran into a similar issue and pursued it a bit further with questions. They explained to me that they are a little bit limited in menu structure because they have a very small kitchen. There was a little bit more detail provided which I can no longer remember, but it made a bit more sense to me after the explanation. I guess a better waiter would have come in handy for you, but at least the food was good.

BR wrote:On a prior visit to North Pond, I ran into a similar issue and pursued it a bit further with questions. They explained to me that they are a little bit limited in menu structure because they have a very small kitchen. There was a little bit more detail provided which I can no longer remember, but it made a bit more sense to me after the explanation. I guess a better waiter would have come in handy for you, but at least the food was good.

Just to be clear about the salmon - I wasn't asking to switch anything. I was just asking if the salmon in the roulade was the same Columbia River Salmon that appeared in the tasting menu. I think the server didn't let me finish my thought, jumped to a conclusion, and was rather rude about it.

FWIW, I've never been wowed by the service at North Pond. Although I've never experienced anything as bad as what you got. Did you raise the issue with a manager or otherwise contact the restaurant? I'm always reluctant to do that, but I think they way you were treated was pretty awful.

jesteinf wrote:FWIW, I've never been wowed by the service at North Pond. Although I've never experienced anything as bad as what you got. Did you raise the issue with a manager or otherwise contact the restaurant? I'm always reluctant to do that, but I think they way you were treated was pretty awful.

We didn't bother saying anything while we were there. Although it bothered us at the time, our overall meal was very good and we didn't feel like interrupting the evening.

We made the reservation on Open Table and, after the meal, Open Table sends you an email to get feedback on the meal. They only give you about 200 characters to write anything (do they want feedback or not!), but I did note the issue there.

I'm starting a new topic as I cannot find a specific thread dedicated to North Pond. We returned to this treasure last night and had an outstanding meal. The specifics, in a way, aren't important; everyone I've dined here I've been impressed with the originality of the food, the quality of the ingredients, and the mastery of the execution. Last night was no difference, but also included the added pleasure of an extraordinarily articulate server. Didn't catch her name, but the knowledge with which she led us through the dishes, and her ability yo provide insight into the various flavor profiles was something that is rarely equaled in my experience.

Anyway, I wanted to start a thread mainly to boost NP's profile on this board, and to encourage others who haven't had the pleasure of dining at North Pond to take the journey to one of Chicago's treasures.

We took my brother and sister-in-law for her birthday for Sunday brunch at North Pond and had a very good meal. Unlike some of the experiences in earlier posts in this thread, our meal featured a warm as well as competent server. The restaurant added a few touches that really pleased my sister-in-law, including printing a special birthday menu that said Happy Birthday [her name]. (And, yes, they left off the comma before her name, but she was tickled anyway.) Unlike so many brunch places, North Pond keeps the courses decently sized; one can walk out and still contemplate another meal in the evening. The setting cannot be topped on a sunny afternoon; our view over the namesake pond towards downtown was lovely. I didn’t try everyone’s food but all very much enjoyed what they had. Standouts that I tasted were the smoked arctic char, silky and just smoky enough; the beet gnocchi served with shrimp a la plancha; and the beautifully cooked lamb with ramps and a bright chimichurri. The desserts were also outstanding; the two chocolate lovers swooned over their dark chocolate mousse with key lime curd, peanut ice cream, and cocoa nibs (other ingredients there too, that I forget). Cabbagehead and I really enjoyed the Meyer lemon tartelette with an amazing blood orange sorbet, among other components. The coffee was very good, and the mimosas were made with very decent bubbly. For a nice celebration on a pretty Spring afternoon, North Pond was just right.

Brunch today at North Pond, 11:15 reservation.

First, let's stipulate that the food was very good, because it was. Second, let's stipulate that it was very good value ($33 prix fixe for appetizer, main, and dessert), because it was.

However, I was disappointed that North Pond is still playing the same game of keeping parties waiting at the bar past their reservation time even when practically empty (which it was at that hour). If this is not transparently about getting patrons to run up a bar bill, it sure feels like it. I suppose one should learn that this is simply "part of the drill" when dining at North Pond, but I really hoped that the leopard had changed its spots by now. It's getting old.

I did look forward to a bloody mary, but preferred to order it at the table once we were seated. So that's the plan I followed. (Partly to defeat NP's evil plot to get me to drink at the bar. ) We, sadly, got one of North Pond's un-great and un-warm waitpersons (they're not all that way--we've had fine, lovely-in-every-way service at North Pond--but apparently some are), who disappeared instantly after dropping off our menus, before we could place a cocktail order. Irritating. When she finally reappeared, after a way too long interval, I pointed out that I had wanted to order a cocktail when she first greeted us. No apology, even a half-hearted one, could be pried from her. Just an "oh." Give me a break and say, "Oh, sorry, what can I get you?" even if you don't mean the sorry part. Irritating again. It's a shame this kind of stuff casts a cloud over the North Pond experience.

I started with the farm egg appetizer, had the halibut and gulf shrimp for a main, and the coconut cake and caramelized banana dessert. All quite good, as I say. As was the preliminary bloody mary. I just wish the experience lived up to the food. They really should strive to make that happen.

My wife and I were also at North Pond on Sunday for an 11:30 brunch reservation. We also were kept waiting at the bar and didn't order cocktails. Our server, luckily enough, was a gem of a woman, warm and friendly, though she forgot to offer coffee until after we had finished our entrees.

I agree that brunch is a great deal (!) and the food was excellent. Ms. bean also had the halibut and the kitchen kindly substituted a scallop for the shrimp in the dish as Mb is allergic to shrimp. My only discontent was with the dessert I had (chocolate, peanut) which I felt just didn't come together as it should have. The pistachio (?) puree on the plate was virtually tasteless and the caramelized peanuts were way too salty for my taste.

Nonetheless we look forward to our visits to North Pond.

I do not work at North Pond and have unfortunately not dined there, but I will say that there are a few valid reasons why a restaurant in any meal period might hold guests waiting at the bar before seating them, and in my experience, rarely does this involve forcing the guests to rack up a bar tab

Especially if two posters experienced the same thing during the same brunch shift, maybe it has to do with pacing, ensuring the seating happens evenly and the server/kitchen are ready to serve you to their fullest. I know that is not ideal, but if a delivery was late, someone overslept their brunch shift, the stove wouldn't light (etc). There are many variables--as you of course know--and I think that the perception guests have of "they made me wait at the bar even though my table was ready" most often has more to do with ensuring that you are accommodated fully throughout your entire experience than it does with forcing you to spend money at the bar.

In fact, it becomes quite awkward for us to offer a drink to parties at the bar when we know we are just buying ourselves some time--maybe just five minutes or less--because we are very aware of the common perception that we are doing this all on purpose in order to ring more. I can tell you, that is not always the case.

Although that is my two cents and YMMV.

NeroW wrote:I do not work at North Pond and have unfortunately not dined there, but I will say that there are a few valid reasons why a restaurant in any meal period might hold guests waiting at the bar before seating them, and in my experience, rarely does this involve forcing the guests to rack up a bar tab

Especially if two posters experienced the same thing during the same brunch shift, maybe it has to do with pacing, ensuring the seating happens evenly and the server/kitchen are ready to serve you to their fullest. I know that is not ideal, but if a delivery was late, someone overslept their brunch shift, the stove wouldn't light (etc). There are many variables--as you of course know--and I think that the perception guests have of "they made me wait at the bar even though my table was ready" most often has more to do with ensuring that you are accommodated fully throughout your entire experience than it does with forcing you to spend money at the bar.

In fact, it becomes quite awkward for us to offer a drink to parties at the bar when we know we are just buying ourselves some time--maybe just five minutes or less--because we are very aware of the common perception that we are doing this all on purpose in order to ring more. I can tell you, that is not always the case.

Although that is my two cents and YMMV.

I definitely appreciate the two cents. Here's one reason I wonder what's going on at North Pond: The wait at the bar happens practically every time. While at other restaurants, including others at North Pond's level of food excellence, required bar waits well past reservation time are rare. If your reasons are right (and they might be), why does North Pond experience late deliveries, oversleeping staff, nonlighting stoves, et. al., on an apparently daily basis, when other restaurants apparently don't (or are at least able to deal with them invisibly to the customer)? It's the utter predictability of these bar waits at North Pond that gives rise to suspicion of "revenue enhancement."

When I went to North Pond a couple of weeks ago for brunch (at open), we had a 15 min. wait at the bar. They said something about the fact that we had to wait because they had to print out the menus for the day.

shorty wrote:When I went to North Pond a couple of weeks ago for brunch (at open), we had a 15 min. wait at the bar. They said something about the fact that we had to wait because they had to print out the menus for the day.

In the immortal words of Roseanne Roseannadanna, "it's always something" at North Pond, isn't it?

Don't want to be negative; don't want to lose sight of balancing North Pond's problems against the quality of what comes out of the kitchen. But I wonder if North Pond would have these sorts of issues if it didn't have such a marvelous location, a location that guarantees a certain level of business.

Looks like a few of us from this forum had brunch at NP this past weekend; I was there as well and also encountered service issues. It is unfortunate the service is not on par with the food (which I feel is equal to or better than most of the Michelin one star venues I have frequented). Beautiful setting, amazing food but highly inconsistent service.

We had booked an 11:00am reservation and were with my parents who were in from out of town celebrating my father's 70th. My parents decided they wanted to go early as they had a flight back home later that day and were concerned about timing. We arrived just before they opened (10:30am) and were informed they were still working on the menus and asked to wait by the bar. They did not seat us until just after 11:00am despite having ample tables (and even appearing to seat a couple of walk ins, though I am not certain of this).

On top of this seemingly unnecessary 30+ minute wait for our table, I had informed them in my reservation notes that it was my father's 70th birthday weekend but they at no point acknowledged this during the brunch (and they were aware of it because they mentioned it when they called me to confirm the reservation a couple of days prior). Furthermore this was my third time dining there in the past five to six months, but there was no recognition of being a repeat guest. Virtually every other upscale restaurant I dine in acknowledges my being a repeat customer but this is absent at North Pond. We also went to Alinea, goosefoot and The Aviary/Office over the weekend and the service was night and day from North Pond.

I am happy Chef Sherman received the Jame Beard (he deserves it based on the food quality which is certainly top notch), but I really hope they focus on elevating the service to the level of the cuisine and ambiance. North Pond would truly be an amazing venue if the service was more warm and attentive and would be a shoo in for a Michelin star.

riddlemay wrote:

NeroW wrote:I do not work at North Pond and have unfortunately not dined there, but I will say that there are a few valid reasons why a restaurant in any meal period might hold guests waiting at the bar before seating them, and in my experience, rarely does this involve forcing the guests to rack up a bar tab

Especially if two posters experienced the same thing during the same brunch shift, maybe it has to do with pacing, ensuring the seating happens evenly and the server/kitchen are ready to serve you to their fullest. I know that is not ideal, but if a delivery was late, someone overslept their brunch shift, the stove wouldn't light (etc). There are many variables--as you of course know--and I think that the perception guests have of "they made me wait at the bar even though my table was ready" most often has more to do with ensuring that you are accommodated fully throughout your entire experience than it does with forcing you to spend money at the bar.

In fact, it becomes quite awkward for us to offer a drink to parties at the bar when we know we are just buying ourselves some time--maybe just five minutes or less--because we are very aware of the common perception that we are doing this all on purpose in order to ring more. I can tell you, that is not always the case.

Although that is my two cents and YMMV.

I definitely appreciate the two cents. Here's one reason I wonder what's going on at North Pond: The wait at the bar happens practically every time. While at other restaurants, including others at North Pond's level of food excellence, required bar waits well past reservation time are rare. If your reasons are right (and they might be), why does North Pond experience late deliveries, oversleeping staff, nonlighting stoves, et. al., on an apparently daily basis, when other restaurants apparently don't (or are at least able to deal with them invisibly to the customer)? It's the utter predictability of these bar waits at North Pond that gives rise to suspicion of "revenue enhancement."

Makes sense to me.

Has anybody had dinner at North Pond recently, or during the summer generally?
I was thinking of going for my anniversary.
However, the dining room seems like a great place during the winter, but it just doesn't seem like a place to go when it is hot outside.
More importantly, how has the food been?

When they served lunch during the summer I used to go at least once a month or so. It was always a little warm at the tables by the front windows but nice watching all of the people wandering around outside. I've never had a problem with the food regardless of the season...I actually think the quality is better in the summer and fall with so many locally sourced ingredients. I do miss that burger that was on the lunch menu and the complimentary amuse bouche that frequently arrived at the table as well. I've never had a bad experience there and it remains on the top of my list (plus the fact that it is 2 blocks from my house).

I see it's been a while since anyone posted about North Pond, so here goes. We ate there Sunday night, and our dinner was absolutely OUTSTANDING. It's the best restaurant dinner I've had in 2014, and I'm sure it will end up among my best of the year.

Of course, one attraction of North Pond is its exquisite setting in the park, facing the pond. We had requested seating in the front room, with the big windows facing the pond; apparently so did everyone else, as that's where everyone was, with no one in the rear room with the open kitchen. I just hope their business improves as the weather warms up, as Chef Bruce Sherman is working wonders there.

Still, it was the food that made this dinner so amazing, so I'll talk about that. (Sorry, no photos.) One of the unusual aspects of Sherman's food is that the dishes are plated with the main ingredients pretty much separate. So when a dish is described on the menu as, for example, "Grassfed Beef, Mushroom: New York Striploin Medallions, Short Rib; Beech Mushrooms, Confit Potatoes, Mushroom “Pudding”, Marrow, Pistachios", those are not ingredients mixed together in a single item, but rather, you'll find each of them in a separate place on the plate. As a result, what you're likely to find is that each plate is its own little "tasting menu", with lots of things to try, and odds are high you'll love many and maybe even all of them.

Standouts at this dinner - actually, everything I tried was a standout - included:

"Foie Gras, Ginger: Seared Foie Gras, Gingerbread, Earl Grey Tea Sorbet, Kumquats, Blood Orange, Hazelnuts, Frisée". Just a wonderful rendition. Also praiseworthy because the foie gras portion size was quite generous even though it was only $3 more than some of the other appetizers.

"Beet, Pastrami: Candied Red, Gold and Chioggia Beets; Smoked Pastrami, Sour Cream Panna Cotta, Rye Crumble, Quail Egg, Beet Greens". I loved the juxtapostion of such different textures in this dish. The pastrami was actually rather mild.

"Leek, Apple: Warm Apple-Potato Vichyssoise Soup, Charred Leeks, Mussels, Toasted Pumpernickel, Green Apple Boules". A terrific soup. Interesting to have a warm vichyssoise. And I loved the way the leeks and mussels were floating in the soup.

"Grassfed Beef, Mushroom: New York Striploin Medallions, Short Rib; Beech Mushrooms, Confit Potatoes, Mushroom “Pudding”, Marrow, Pistachios". I love short ribs, and this was one of the best short rib preparations I've ever had. It was all meat, no fat, yet amazingly moist and tender. It was covered with a red wine reduction that is one of the thickest, most concentrated reductions I've ever had. The other items on the plate were all very good as well, but oh, those short ribs! Wow!

The desserts, from pastry chef Greg Mosko, deserve special recognition. These were two of the best, most creative desserts I've had in a long, long time. A lot of desserts are delicious but not unusual, or unusual but not that amazingly delicious, but these were wow-worthy!

"Chestnut, Orange: Chestnut Mousse, Ginger Cake, Orange Segments, Blood Orange Sorbet, Chickory Glaze, Sage". Wonderful. Not mentioned in the ingredients listed - the black pepper meringue pieces surrounding it.

"Coconut, Milk". I'm not sure of the official description of this one because it's the one dish that isn't on their website menu, so let me describe it. In the center was a disk-shaped toasted coconut cake that was very nice. (And since the coconut was toasted, it didn't have the raw coconut chewiness that can be unpleasant.) It was topped with dabs of milk chocolate crémeux. In the center was a small scoop of sorbet whose flavor escapes my memory. There were three thin chocolate tuiles standing up around the sorbet. There was white chocolate powdery crumbs around the cake. And the plate was spread with a yummy ancho cream, which was only slightly spicy but also rather caramel-y in taste. I loved, loved, LOVED this dessert. Bravo, Chef Mosko!

Also worth noting... I had the strongest iced tea I have ever had in my life, and I loved it! I asked about it, and they said it's a black tea from Intelligentsia. Service was excellent - efficient and friendly, yet unobtrusive. Oh, and the bill, including moderate alcohol and tax/tip, was just under $100/pp, which I would consider a bargain for such a special restaurant with such delicious food.

Since this discussion was last active, North Pond was awarded a star from the Michelin Guide.

With new trendy restaurants opening up every week and getting all the attention, it's still worthwhile to stay aware of the places that have been around for a while. Their food may be every bit as good, even though they aren't receiving much media attention any more. North Pond is a perfect example. And even though the setting in the park may be our most common association with the restaurant, the food should not be forgotten. This dinner was thoroughly outstanding in every way. Thank you, Chef Sherman and North Pond!

nsxtasy wrote:The desserts, from pastry chef Greg Mosko, deserve special recognition. These were two of the best, most creative desserts I've had in a long, long time. A lot of desserts are delicious but not unusual, or unusual but not that amazingly delicious, but these were wow-worthy!
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Bravo, Chef Mosko!

Looks like I'm not the only one who feels that way. Congratulations to Chef Mosko for being named one of the best new pastry chefs in the country by Food & Wine magazine!

Food & Wine Bestows Best New Pastry Chef Honors on North Pond's Mosko

I'm really excited to see this- we have reservations for Thanksgiving weekend brunch
we'll be celebrating my parents 60th (CAN YOU IMAGINE!) Wedding Anniversary.

irisarbor wrote:I'm really excited to see this- we have reservations for Thanksgiving weekend brunch
we'll be celebrating my parents 60th (CAN YOU IMAGINE!) Wedding Anniversary.

I can't even imagine. Congratulations to your parents!

irisarbor wrote:I'm really excited to see this- we have reservations for Thanksgiving weekend brunch
we'll be celebrating my parents 60th (CAN YOU IMAGINE!) Wedding Anniversary.

Congratulations to your parents (and you for being conceived! ), North Pond and, certainly not the least of the crew, Chef Mosko.

Brunch @ North Pond has long been our anniversary meal destination. We've never been disappointed. It just keeps getting better and better.

nsxtasy wrote:

nsxtasy wrote:The desserts, from pastry chef Greg Mosko, deserve special recognition. These were two of the best, most creative desserts I've had in a long, long time. A lot of desserts are delicious but not unusual, or unusual but not that amazingly delicious, but these were wow-worthy!
.
.
.
Bravo, Chef Mosko!

Looks like I'm not the only one who feels that way. Congratulations to Chef Mosko for being named one of the best new pastry chefs in the country by Food & Wine magazine!

Food & Wine Bestows Best New Pastry Chef Honors on North Pond's Mosko

And Chef Mosko recently received a Jean Banchet nomination for Pastry Chef of the Year.

nsxtasy wrote:

nsxtasy wrote:The desserts, from pastry chef Greg Mosko, deserve special recognition. These were two of the best, most creative desserts I've had in a long, long time. A lot of desserts are delicious but not unusual, or unusual but not that amazingly delicious, but these were wow-worthy!
.
.
.
Bravo, Chef Mosko!

Looks like I'm not the only one who feels that way. Congratulations to Chef Mosko for being named one of the best new pastry chefs in the country by Food & Wine magazine!

Food & Wine Bestows Best New Pastry Chef Honors on North Pond's Mosko

Greg Mosko, a Best New Pastry Chef, Exiting North Pond for NoMI
The Food & Wine best new pastry chef will be replaced by Kevin McCormick at North Pond.

Thinking of going here for our wedding anniversary in the summer, basically because of the atmosphere and view. However, has anyone ever dined here with a vegetarian (no animals, dairy and eggs ok)? It seems like something they should be able to do well (being a seasonal restaurant with this meal being in the summer), but some earlier comments seem to indicate a general reluctance to accommodate menu modifications and a lack of special occasion touches. There's some time before the anniversary, which is at the end of June, but I wanted to know whether this is truly a good option or if I should look elsewhere that might be able to more successfully accommodate my dietary needs.

We went to North Pond last night for our 33rd anniversary last night (actually tomorrow, but we've got other plans for Sunday that don't involve fine dining).

Probably the prettiest space in the city for a nice summer evening: we were on the "porch" open to the lagoon (nary an insect except for the lightning bug that came into the room). They bill the space as Art Deco, but I'd put it a little earlier: more Art Nouveau or Arts & Crafts.

We arrived early, ordered drinks: me a lemonade (I can't drink on an empty stomach) which was built from a lemon syrup and very refreshing; Sue a Nero D'Avolo which is probably one of the best wines I've tasted in years [perhaps because it was priced per glass around what we typically pay for a bottle of red]. Later, I ordered the Rum, Cherry cocktail which was like a rum & (cherry) coke, with an allspice-heavy bitters taking the sweet edge off.

I'd have liked to have done the tasting menu, but 3 of 5 courses were fish, which won't fly with Sue. For starters we went with "Chicken, Waffle" and "Pork, Beans." The latter was outstanding: braised belly, and a griddled shrimp, delicious. Grilled cabbage, borlotti beans and an onion ring rounded it all out nicely.

The Chicken, Waffle was a little less successful. The waffle is a puree with very little flavor, missing any crispiness, and lacking maple. It's topped with a nicely sunny-side egg, a small cylinder of chicken mouselline rolled in crispy bread crumbs, some chanterelles, a grilled leek, and house-made sriracha. Good flavors, but the chicken and waffles were not the star.

I had the Bass, Broccoli: a great piece of fish, nice use of broccoli and parmesan in a couple different combinations, but needed a twist to push it into outstanding that the caramelized onions weren't quite up to the task.

Sue had the Pork, Squash with horchata-braised shoulder, chorizo and grilled tenderloin, with tiny patty-pan, and perfect dark greens (probably collards).

For dessert we ordered the cheese plate which included a savory creme brulee that changed my vision of what that dish should be: sort of cheesy, salty, just a hint of sweet. The cheese we chose was a ripened-style Harbison from Jasper Farms, nice funk and well complemented by the apricot mostarda and candied pecans.

Mignardise were a blackberry truffle and a wedge of some berry (the best Chuckle ever -- not very sweet at all).

Service throughout was friendly and attentive, unpretentious. It's not the "we worked hard and here's our craftsmanship and whimsy" of Elizabeth, but neither is it the sterility of Everest. Vie is better bang for the buck, no doubt, but we definitely enjoyed this meal and would recommend North Pond for a special occasion.

JoelF wrote:We went to North Pond last night for our 33rd anniversary last night...we were on the "porch" open to the lagoon

Joel, how did you swing the porch seating? Pure luck of the draw, or are you regulars at North Pond, or did they honor the special anniversary occasion, or what? I've tried requesting porch seating when making our reservations and might as well have not, for all the good it did me.

We don't go to NP very often and when we do, I've had the impression that where one gets seated is a function of how often one has been a customer; in our case, being infrequent customers, we can end up in Siberia. (To be sure, no place in the room is unattractive, but tables with some, any view of the pond are clearly to be preferred.) Or maybe we don't fit the "profile" in some other way? Anyway, just wondering what worked in your case.

By "porch", I assume you mean the front dining room with the full-length windows facing the pond (as distinguished from the rear dining room with the open kitchen). They have seated us in the front dining room when we requested it when making our reservation. We are not "regulars" or FOTH. I suspect your chances are greater on weekdays; I've dined there on a weekday when almost everyone was seated in the front room while the rear room was mostly empty.