Smith & Mills – Revisit

A good friend from Boston is in town right now, so last night we went to dinner at Smith & Mills, and I have to say, the place is still an absolute favorite. The menu’s changed a bit since I last wrote, so I thought I’d do an update on my previous post.

They still have chicken paillard, which I loved the first time I went there, but the current version is perfectly suited to winter. Done up in a rich, creamy cognac peppercorn sauce, the chicken paillard au poivre is still light and flavorful, but a bit more hearty, served with garlic smashed potatoes and a small side salad/cherry tomato confit. Perfect evening dinner, if you ask me.

I also had the meatballs, which were tiny and delicious — served in a Guinness and paprika reduction with red cabbage and a dash of creme fraiche. Since it was a smaller portion, if you’re looking for a heartier meal, I might order something else to go with it, such as one of the cheese plates (the smokey ricotta with sea salt, wildflower honey, and blackberries sounded amazing, as did the burrata with garlic toast).

For dessert we closed out the night with the brioche bread pudding, served in a caramel sauce with whipped cream and toasted pine nuts. Not much more I can say than it arrived warm and gooey and delicious. Huge portion, so I’d definitely split this one with someone.

Pricewise, the meatballs were $13, the chicken paillard was $16, and the bread pudding was $8.

Jeff Smith

Jeff started in photography and short format video, and he's been at the forefront of the web tv movement. He’s worked on haute couture shoots in Paris, shot street style in Milan, and is currently developing a steady roster of beauty, fashion, and digital clients in NYC.