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Menu number 4

By BRIAN DUFF  |  November 1, 2006

Since there are lots of interesting and inexpensive wines by the glass, the bar at Hugo’s turns out to be a surprisingly accessible place to stop in for a drink and some food. The servings are not big, it’s true — but they are not that much smaller than at Bar Lola, where the prices are similar. There were enough of the truffle and parmesan gougeres — which were rendered as a funny little pellet-shaped finger food, both pillowy and a touch creamy — to be a nice snack for two with wine. The two squares of verjus-glazed pork belly — sweet, crispy edged, and impossibly tender — probably had the fat content of most dishes three times its size.

Hugo’s is famous for being unique, and it is — right up to your last bite of warm dark chocolate cake (ubiquitous) with a green coffee foam (rare, bitter, vegetal, and great with the cake). The chance to chat up one of the country’s best chefs while you eat his food is rarer still. The bar menu and the bar’s easy atmosphere make the rare and the unique surprisingly accessible. We should take advantage of it.
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Related: Rich but not bright, Eating by halves, Welcome to the real world, More more >
  Topics: Restaurant Reviews , Culture and Lifestyle, Food and Cooking, Foods,  More more >
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