Celebrating a recent grand opening chronicled by Grub Street New York, The Three Hens gathers free-range poultry and organic produce sourced from local farms to comprise a menu of creative, conscientious American comfort fare. Grass-fed beef sizzles beneath creamy mary rose sauce in hamburgers topped with cheese or bacon; quinoa and vegetables forge a partnership in a savory patty perfect for vegetarians or reformed Hamburglars. Evening diners begin with a crispy five-minute egg perched atop a frisée salad drenched in bacon vinaigrette before moving on to al dente pasta dishes such as the prosciutto-strewn bucatini carbonara or mushroom ravioli slathered in sage butter. Pan-seared cod infused with fennel takes on a south-Asian sapor with a crown of cumin-mango chutney, and free-range chicken pot pie arrives stuffed with seasonal vegetables that have been given the go-ahead to dance wherever they please.
