Restaurateur Michael Polombo has a keen understanding that well-crafted food simply tastes better when accompanied by an engaging story. That concept is at the heart of his newest restaurant: Haddingtons, an American tavern inspired by culture, heritage and British-influenced cuisine.
Located in the hippest of Austin’s downtown restaurant and bar scenes on West Sixth Street, Haddingtons has become an instant hit with local epicureans and visiting foodies alike, welcoming throngs of diners every night since its recent opening.
Attracted by a unique, chef-driven menu, diners soon find themselves nibbling on the likes of rabbit rillette while comfortably ensconced in Haddingtons’ warm, stylish surroundings, which thoughtfully pay homage to the early American industrial age.
A concept inspired by the romantic story of Polombo’s seafaring great-grandfather, who once captained a ship named The Haddington, the restaurant was designed to convey the charm of a past era. There’s a story behind almost every design element in the restaurant, Polombo says, and there are many – some of which he’s been collecting for years while developing the idea for Haddingtons.
The brunch, lunch and dinner menus are equally captivating, offering only the most polished yet approachable American-style dishes prepared with new-fashioned British flair.
Brunch options include traditional tavern dishes like toasted pots of duck liver mousse or truffled egg custard, the British feast (two eggs, thick-cut bacon, baked beans, grilled tomato and toast), gypsy eggs (eggs poached in house tomato sauce and served with cannellini beans and shaved Parmigiano), bangers and hash, croque madam (delectable brioche toast served with Taylor ham, gruyere fried eggs and béchamel), sides of thick-cut bacon and house-made sausage links.
Those craving more modern brunch fare won’t be disappointed in Haddingtons’ fried egg sandwich with bacon aioli; the Brun-uusto grilled cheese with sun-dried tomato and roasted garlic soup; or the banana nut French toast, served with sautéed pears, cream-cheese icing and vanilla syrup.
Lunch and dinnertime find diners at Haddingtons enjoying tavern entrees like bangers and mash, Scotch eggs (pickled quail eggs in sausage), roasted game birds, fish and chips, the porchetta sandwich (roasted pork belly and Napa cabbage slaw served on rye), grilled trout and homemade pasta served with roasted mushrooms, wilted arugula and parmesan broth. British meatballs appear on the menu alongside such savory culinary favorites as the roasted lamb sandwich, the London broil, a wealth of fresh-made salads and the stew of the day – each of which is prepared in an enticingly unexpected manner.
“We’re really dedicated to serving carefully prepared food without a lot of ceremony,” Polombo says. “The food style looks to elevate classic and rustic American dishes at times inspired by British influence.”
A consummate perfectionist, Polombo traveled extensively across the United States and throughout Europe while polishing his Haddingtons concept, collecting ideas and inspiration from some the world’s best-loved restaurants, taverns and pubs.
In fact, prior to opening Haddingtons, he arranged for Executive Chef Zach Northcutt – an Austin chef whose popularity and culinary following continue to grow – to spend several weeks perfecting his British-inspired cooking style in the kitchen of renowned London pub Anchor & Hope. It was a bold move, but one that has clearly paid off and reflected beautifully on the sophisticated and creative Haddingtons menu.
But the creativity doesn’t stop there. Polombo, who’s known for gathering only the finest staffs at his restaurants (others include Austin’s Mulberry and New York City’s Bin 71), retained celebrated mixologist Bill Norris to establish Haddingtons’ inventive cocktail menu, and sommelier Brian Phillips, who developed a diverse wine-and-beer program.
Catering to a cultivated cocktail palate, Norris’ cocktail menu features a mélange of cutting-edge designer cocktails such as the Duck Fat Sazerac, a duck-fat-infused rye combined with Peychaud’s bitters and absinthe rinse served cold and neat, and the Smoking Jacket, a shaken anejo rum cocktail with London porter, amaretto, scotch, a whole egg and nutmeg.
Also offered are the most nostalgic of classic cocktails, perfect for sipping on Haddingtons’ quaint front patio or in the Fox Tavern, a private space complete with a zinc bar that is also available for cocktail-pairing dinners, beer-tasting events and private parties.
Additionally, Phillips, who serves as Haddingtons’ director of operations, has created a distinctive beer-and-wine menu that includes a selection of locally purveyed and imported draught and bottled beers, as well as classic Old World wines and more modern, approachable favorites.
Though Haddingtons encompasses a vast 3,600 square feet of space, its many nooks, cozy rooms and private dining areas work to create an atmosphere of intimate, cultured charm. Aided by the décor choices of legendary designer Michael Hsu, Polombo hunted through dozens of shops and showrooms throughout the country in search of the perfect design pieces for the Haddingtons interior.
Evoking a rustic mood and atmosphere reminiscent of the American Revolution era, Haddingtons is filled with custom artwork from local artists, and is embellished with longleaf pine, cool steel and rich brick accents. Solidifying Haddingtons’ comfortable tavern style is a tattered yet endearing 48-star American flag from the early 1900s.
Every element, from the most insignificant lighting fixture to the stained-glass feature in the main dining room, creates a welcoming and artistic ambiance, further defining Haddingtons as an unparalleled and storied experience among Austin restaurants.
For more information on Haddingtons, visit www.thehaddington.com.
