Hotel Herman was started by a couple of guys that wanted to have a hotel and restaurant but fell in love with the restaurant part and ended up with no room for a lodging. As our server said it’ll become a hotel “maybe when we’re all rich!”  They serve a number of small plates that are easily shared and recommend that you order several per person. The service is efficient and friendly creating a nice vibe in the place.

They make their bread and butter in house every day and it is a crusty, chewy loaf with ultra flavorful butter. We started with the carrots which were sweet and crisp with lovely fresh dill. They were served with the Vichyssoise which was mild and creamy but the artichoke was just too mild a flavor to stand out. The leeks came with great fava beans and was a good dish. The eel was smoked and very, very tasty served with fried skins. The chicken was to be served with hedgehog mushrooms but chanterelles were substituted which made it a bit repetitive, but otherwise both the white and dark meats were wonderful. The sweetbreads were paired with mandolin sliced squash and cooked perfectly. The eggplant with the duck was wonderful but it made for an unattractive dish and trended toward a mushy effect. The duck was overshadowed by the eggplant. The Choux dessert sounded like a fabulous dish but don’t be fooled. It was not that sweet or savory and the pastries were too understaffed  to have the rich effect I expected.