Best Dishes at Hilda and Jesse

The duck leg karaage is a savory highlight on Hilda and Jesse's menu—the leg is marinated in a Japanese-style mixture (likely soy, ginger, garlic), then coated in a light batter and fried twice to achieve an ultra-crispy exterior while keeping the meat moist inside. The richness of duck is tempered by the crispy crust and likely a squeeze of lemon or acid. This is comfort food refined to fine dining standards.

This signature dish embodies Hilda and Jesse's approach to refined brunch—a thin, perfectly rolled omelet (likely made with just egg and butter) arrives crowned with a generous spoonful of caviar that provides briny, umami depth. Crème fraîche and fresh herbs (chervil or dill) add brightness and textural contrast. The technique of rolling an omelet perfectly requires precision, and the kitchen executes it flawlessly.

The tasting menu concludes with a composed dessert that changes seasonally. Recent versions have featured pastry-based creations with fresh fruit, chocolate elements, or custard-based components. The kitchen executes desserts with the same precision as the savory courses, finishing the meal on a high note without being overly sweet or fussy.

A seemingly simple course that showcases the kitchen's attention to fundamentals. The sourdough is baked fresh with a shatteringly crispy crust and open crumb. The cultured butter is made in-house, bringing tanginess and richness. The jam rotates seasonally—expect combinations like strawberry-rhubarb or fig compote depending on the season. This is a course that proves excellence in execution.

A nod to classic brunch traditions reimagined. The fish (likely salmon or halibut) is cured and smoked in-house, developing a silky texture and delicate smoke flavor. Whipped cream cheese provides richness and tang, capers add a briny punch, and crispy toasted bread offers structure. This is familiar in concept but refined in execution.