Tools

Print this story

Facebook this

Tweet this

Digg this

Del.icio.us

Email to a friend

Your name

Your email address

Recipients’ email addresses (Up to ten, separated by commas.)

From early October to mid-March, Henry’s End, a northern Brooklyn Heights restaurant known for its wild game, offers New Orleans turtle soup.

"The soup is loosely based on Paul Prudhomme’s recipe, but is richer and spicier," says the restaurant’s owner and chef, Mark Lahm. (Prudhomme is the capacious Louisiana chef who brought the term "blackened" to the culinary landscape in the 1980’s.) Unlike some establishments that add sherry directly to the soup, Lahm prefers a traditional approach. Sherry is served on the side, so Lahm says, a "customer can have an interactive experience" and add the sherry (or not) to the soup themselves.

In 2002, Lahm was chosen by members of the James Beard Society to serve the luxurious, smoky flavored soup during a luncheon in the society’s Manhattan townhouse.

Pair the soup with a great bottle of wine from his all-American list that has won the Award of Excellence from Wine Spectator magazine every year since 1987. And if you’re game, follow the fabulous appetizer with an elk or ostrich chop.

Henry’s End (44 Henry St. between Cranberry and Middagh streets in Brooklyn Heights) accepts Visa, MasterCard, American Express and Discover. Dinner is served seven nights a week. For reservations call (718) 834-1776.

©2004 Community Newspaper Group