Written by: Hangry In Hudson
A familiar Hudson staple, Hudson Food Studio, in their “newish” upstreet location at 746 Warren Street offers takeout, on-street seating, as well as seating in their absolutely beautiful courtyard with views of the kitchen in action. Chef David Chicane has long been a favorite of mine and his Vietnamese-influenced dishes are always packed with tons of fresh flavor and herbs. Every dish I’ve had is always well-balanced in all the ways it should be: sweet, salty, unami, fresh, and locally-sourced (Yes!).
I have been missing a few of their standard menu items for some time, and with the intense heat this week, it was a perfect excuse to let them do the cooking for me.
I ordered takeout and was pleased to see a few friends’ smiling eyes waiting for their table as I arrived. I was greeted by a very pleasant host that took the time to explain to the diners the Food Studio safety protocol emphasizing to respectfully wear their masks as they walked through the restaurant to their seats.
I asked if I could come in and take a few diner-perspective pictures for you all, but because I wasn’t dining in, they didn’t feel it was wholly necessary. No problem for me, I get it! I respect their standards, for sure. I mean, we all want to be safe, right?! My dinner was ready in under thirty minutes, and they were really busy.
Here’s what we ordered:
- Pork Belly Bao– I always order this, it is simple and oh-so-delicious.
- Roasted Brussels– I love the deep richness of these little green babies. Who needs chopsticks? They’re perfectly charred every time.
- Spicy Chicken Rice Noodles– This dish is my favorite. Although straightforward as its description, the fresh mint and basil are packed in there. They do not skimp on the protein or the carrots. The lime was perfect for the hot day.
- Greens and Rice (with pork and tofu)– Listen, this pork is so tasty and completely balanced with slight bitterness of the greens (and lots of them).
(Note– if you have some will-power, save some for the next day. I admit that I’ll eat it cold, straight from the fridge.)
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