Taking its name from the English port, the Dover sole is a savory flounder with mild, sweet flavors and a crispy crust. With the addition of clarified butter, you will have created a dish of intense simplicity and flavor. This type of fish is such a delicacy of coastal Europe that it is rare to find it in a New York City restaurant, and under $40 a plate.
Chef David Hart has brought the Dover sole to the Upper East Side restaurant Desmond's, as well as other American Nouveau dishes. His technique follows the traditions of British and Irish cuisine to create a completely unique menu.
The Dover sole on Hart's menu is grilled and served with butter, lemon and topped with sweet shrimp, which is a fine complement to a dish of truffle-oiled macaroni and cheese or the lobster-bedecked Cobb salad with crispy bacon and avocado.
Indulge in a dish of smoked salmon with soft, silken scrambled eggs and a dab of fine caviar paired with a flute of Champagne. To further your protein bomb, there is truly nothing like a plate of roasted, meaty pork belly served in a pool of salted caramel sauce with a bright apple salad on the side.
The desserts on Desmond's menu follow an aristocratic form like the tart lemon pudding with raspberries that obliges the British fascination of "pudding." There is also the option of a satisfying dish of frozen yogurt, topped with roasted strawberries or a delightful carrot cake.
The ambiance at Desmond's is quite nostalgic, using the space of a former bank to host dinner to create a “club like” yet comfortable atmosphere. A white open kitchen is showcased by a high-ceilinged dining room, bar and a high hayloft terrace in the back. The tables are the definition of elegance, covered in thick white linen adorned with a gleaming pineapple candle holder.
Stop into Desmond's any night or day of the week for a sophisticated and friendly dining experience with a menu complete with savory dishes. After your meal, shuffle over to Desmond's Pub for a few pints and as a nightcap to a fantastic evening.
