Dinner at The Foundry

February 5, 2025

Tonight was my long-awaited dinner. When I made these reservations, it felt like the day would never come—like a kid counting down to the start of summer break.

The entire experience was pure enjoyment—nothing was overlooked. It started with incredibly convenient parking (which, let’s be honest, can make or break the night before it even begins). The valet is in the garage and included, so no long trek to and from your car. An elevator takes you to the main level, where you’re greeted by a host who confirms your reservation and then calls an elevator to whisk you up to the 20th floor. There, another smiling face welcomes you, checks your coat, and escorts you to your table.

We didn’t stop at the bar, but we had to walk through it—and I have to say, the vibe was very cool, and the menu looked amazing. But we were here for more than just bar food. We were seated by the open kitchen which, for a foodie and home chef like me, was pure heaven. No expense was spared in this renovation—this place looks nothing like the old restaurant. The industrial-chic design contrasted elegantly with the panoramic city views. The kitchen is state-of-the-art, though I’ll spare you the nerdy details about the all-induction cooktops (unless you’re a geek like me, in which case—let’s talk). Ten chefs worked in perfect synchronicity, like a finely tuned Italian sports car, turning out dish after dish of mouthwatering food, each plated like a Monet you’d expect to see hanging on the walls of the Wadsworth.

We started with a round of drinks. I had the Hartford Heritage—their take on an Old Fashioned. Smooth and delicate, with a curled orange peel strategically placed on a single ice cube so that when you take a sip, the first thing you smell is the orange. It puts your olfactory senses on high alert, making the drink taste even better. Pure genius.

Then came the appetizers. And yes, we ordered four for the two of us. Don’t judge (insert smiley face).

First up: roasted cauliflower on a bed of tahini and harissa. Incredible flavor combination with just the right amount of heat. The whipped tahini was creamy with nutty undertones, while the harissa added a presence without overpowering the dish.

Next: Swiss Raclette Fondue. Roasted potatoes, pearl onions, bacon, and mustard seeds, all swimming in a glorious pool of melted cheese. This quartet of flavors worked in harmony—none overpowered the others. A true symphony of tastes.

Then: Sunchoke Agnolotti. Little pillows of pasta filled with pureed sunchoke and truffle, topped with a brown butter truffle sauce and finely shaved truffles. This was the star of the appetizers. Rich, decadent, and utterly unforgettable.

Finally: Parker House rolls with homemade cultured butter and sea salt. The rolls were served warm, with a soft, tender crumb and a sprinkle of caraway seeds that gave them a rye-like flavor. The butter was soft, creamy, and perfectly salty.

But the best part? Our waitress, Maureen (bless her), suggested using the rolls to sop up the leftover fondue cheese and the tahini-harissa sauce. As an Italian, I am well-versed in the scarpetta method of cleaning my plate with bread, but I wouldn’t have thought to do it here. This was an explosion of flavor. A game-changer. Maureen, you’re a hero.

The Main Event

I had the duck. Roasted to perfection with a beautifully crisp fat cap, seasoned just right. Served alongside figs, fig purée, cipollini onions, and cipollini onion purée. The sweetness of the figs and onions worked together like an old married couple who still flirt with each other. The purée was silky smooth, coating my tongue in sweet, creamy bliss.

My wife had the halibut. She thoroughly enjoyed it but was kind enough to share a bite. It was light, tender, and had a lovely citrus undertone. It sat atop a bed of Swiss chard cooked to perfection.

Dessert

We ordered the Coffee & Donuts—small beignets dusted in cinnamon and sugar, served with an espresso crème brûlée. Brilliant. The beignets were little fluffy pillows of pure joy, and the crème brûlée? My wife isn’t usually a fan, but this—with the espresso flavor? Dang. The cast-iron ramekin it was served in was figuratively licked clean.

We also had the Olive Oil Cake. As an Italian, I am legally obligated to order anything involving olive oil. It’s in my blood (possibly literally, considering how much olive oil I consume). This cake was served over a tropical citrus fruit medley with an almond paste purée and crème fraîche ice cream. No surprise—it was genius.

Had an incredible date night with my wife. Can’t wait to go back and explore more of the menu. Love that they change it up to keep things fresh.

My advice? Book a reservation NOW. You won’t regret it.

The Foundry. Located on the 20th floor of Hartford Steamboiler Building 400 Columbus Blvd Hartford.