Hildur
5-Course Retracing Scandinavian Roots Tasting Event
Opened just this past February, this striking and ultra-modern eatery landed immediately on Observer’s List of “11 Best New NYC Restaurants” and Infatuation’s List of “Best in Dumbo.” Hildur boasts a market-driven menu inspired by Scandinavian cuisine (and with a nod to French bistro classics), with such distinctive dishes as lamb belly with crème fraîche and chermoula, swedish meatballs au poivre with lingonberries and cucumber salad, grilled belgian endive with smoked coconut yogurt, picked ramp, and leek ash, steak frites, and branzino with grilled pea leaves and seaweed butter. For dessert, you might expect the swedish princess cake with queen’s jam and cream or chocolate mousse with cherry. And it’s all served up in a sleek minimalist environment that features plastered walls, bistro mirrors, textured glass, and a spacious backyard nestled right beneath the Brooklyn Bridge. In its featured review, Condé Nast Traveler sais, “After my night at Hildur, I learned that there’s a Swedish word for the cozyness the restaurant clearly emanates: mys. New York could use more of it.” Sounds divine. Join us, won’t you?
About the Hosts:
Bryan Soto
Chef de Cuisine
Chef Bryan Soto was surrounded by a diverse array of cultures, techniques, and ingredients growing up as a child, setting him forward on a lifelong career of culinary creativity. A previous alum of 2-Michelin-Starred Atera, Michelin Bib Gourmand Honoree Momofuku Ssam Bar, and Michelin Recommended MADRE, he now leads the kitchen at Hildur.
Emelie Kihlström
Owner
One half of the dynamic duo behind beloved Brooklyn standby Colonie, Owner Emelie Kihlström opened Hildur as a tribute to her grandmother in Sweden. A Stockholm native, she steers the team at Hildur to take inspiration from Scandinavian cuisine with a nod to French bistro classics, drawing from her Swedish roots.
The Lineup
All courses will be individually plated. This menu will be Nut and Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Mushroom Patê
portobello mushroom, dill, nasturtium
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Charred Cabbage
caraflex cabbage, parsley sauce, trout roe, fennel frond, beurre blanc
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Seared Branzino
charred pea leaf, fermented fresno & meyer lemon, seaweed beurre montè, ash oil
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Swedish Meatball
au poivre, lingonberry, pommes purée, pickled cucumber
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Swedish Princess Cake
marzipan, queen's jam, crème diplomate
Hildur
5 Front St
Brooklyn, NY 11201
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Allium, Dairy, Gluten, Fish, Mushroom. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
