Just opened last July and already making serious waves: a new restaurant led by César Ramirez, former head chef of the legendary 3 Michelin-starred Chef’s Table at Brooklyn Fare. We were lucky enough to try his signature uni brioche—an unforgettable start to a meal that only got more inventive with each course.
Rooted in Japanese inspiration and French technique, this spot just earned two Michelin stars and debuted at #98 on the World’s Best 100—and honestly, it’s only going up from here.
Dinner service had a thoughtful rhythm, with dishes building in size and complexity. The highlight? Dover sole with Bonny melon and Alba truffle—the sweetness of the melon cut through the richness like a dream.
Finished with a corn soufflé dessert that defies explanation: think frozen clouds of sweet corn that disappear on your tongue and leave behind a haunting, perfect finish.
Menu
Artichoke Rillette
Shima Aji on Nori Chip
Red Prawn Monaka
Kisu Weaved in a Potato Crisp
Sea Urchin with Black Trufffe and Brioche
Sawara Parfait
Flan with Crab and Wood Ear Mushroom
Day Boat Scallops with Foie Gras, Pinot Noir Reduction
Young Sea Bream with Chanterelle Mushrooms, Vermouth Yuzu Kosho Sauce Wolfe Ranch Quail from California with Morels, Pickled Cherries
Cantaloupe Pavlova with Elderflower
Early Summer Corn Souffle
Petit Fours
Wagyu Beef and Caviar add ons
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