Smokey Eggplant Dip, Puffed Onion
Seaweed & Tofu Beignet, Yuzu Kosho, Lime
Uni toast with Buratta, Caviar and , liquorice herbs
Summer Corn Soup, Vadouvan and Nasturtium ice cream
Smoked white bass, peach, Avocado, jalapenos, okra
Grilled Scallop, Bacon, Corn, Miso, Apricot
Warm Fig, pu-erh, Brown Butter Madeleine, Pine Brittle
We had dinner here to celebrate my birthday before they were awarded “Best new restaurant in America 2013” by Bon Appétit magazine. This restaurant was located in a not so pleasant area of downtown next to a hostess bar. It was a very small restaurant and we requested to be seated at the Chef counter area. It was fun to see the interaction between Chef Ari Taymor and the other kitchen staff members. He was very serious, telling the staff to speed up and do this and that. Very entertaining to watch. We started with Smokey Eggplant Dip and Puffed Onion. It was very delicious and addictive. We could have eaten a few of this. Seaweed & Tofu Beignet, Yuzu Kosho and Lime was very rich and tasty. You felt like you got a lot of food for what you paid for. Uni toast with Buratta and Caviar was a nice dish and how can you go wrong with this ingredients? Our favorite dish was the Summer Corn Soup, Vadouvan and Nasturtium ice cream. The Corn soup was very flavorful and the contrast between the hot soup and the cold ice cream was very interesting, delicious and refreshing. Smoked white bass, peach, jalapenos and okra was a nice summer dish. Grilled Scallop, Bacon, Corn, Miso and Apricot was a great dish too. The Scallops were cooked perfectly and the Apricot was a nice addition to this dish. The only meh dish was the dessert and it took a long time to get it and it didn’t do much for us. It was warm Fig with Brown Butter Madeleine. My favorite component was the pu-erh espuma and the Pine Brittle. Service was fine and even though we mentioned this was a birthday dinner, they didn’t acknowledge it. I guess that is the trend these days, because this has happened a few times. All they had to do was to put a candle on the dessert plate. Little things like that counts and you will always remember it.