I kept forgetting to come here after Cesar’s departure and that was a mistake. This was an outstanding meal. Tasting menu for $385.
Food: I think I had been initially hesitant when they reopened because the menu looked to be a variation of the previous “greatest hits”. But I think the current chefs have firmly established their own identity. There’s an obsession with texture here in each dish that I don’t recall under Cesar. Each dish was perfectly balanced and a lot of unique ingredients were used for physical contrast. I didn’t think there was a single miss throughout the whole menu. Rainbow trout and langoustine were some of the most delicately cooked seafood I’ve ever had. The Fujisan bread was a standout, a hybrid between a brioche and croissant on steroids paired with the coconut sorbet, it was one of the more memorable desserts I’ve had in awhile. Feel free to ask about any specific dish.
Service: Very professional and in sync. Chefs came and greeted everyone towards the end of the meal. I think service is a bit warmer and looser compared to before.
Vibe: Well spaced out kitchen counter but with white clothed tables as well. Jackets used to be mandatory for men but now just recommended, most men wore them anyway. Some light music was played, it was a comfortable vibe. You might not be able to see too much of the kitchen depending on where you sit. Tables could offer a more intimate experience.
Summary: Taste is subjective but I think this a top-tier experience regardless of your preferences. It edges out the previous CTBF for me. A must try in NYC.
msqaures
Was this with any of his supplements? Thanks for the review!
3 Comments
I kept forgetting to come here after Cesar’s departure and that was a mistake. This was an outstanding meal. Tasting menu for $385.
Food: I think I had been initially hesitant when they reopened because the menu looked to be a variation of the previous “greatest hits”. But I think the current chefs have firmly established their own identity. There’s an obsession with texture here in each dish that I don’t recall under Cesar. Each dish was perfectly balanced and a lot of unique ingredients were used for physical contrast. I didn’t think there was a single miss throughout the whole menu. Rainbow trout and langoustine were some of the most delicately cooked seafood I’ve ever had. The Fujisan bread was a standout, a hybrid between a brioche and croissant on steroids paired with the coconut sorbet, it was one of the more memorable desserts I’ve had in awhile. Feel free to ask about any specific dish.
Service: Very professional and in sync. Chefs came and greeted everyone towards the end of the meal. I think service is a bit warmer and looser compared to before.
Vibe: Well spaced out kitchen counter but with white clothed tables as well. Jackets used to be mandatory for men but now just recommended, most men wore them anyway. Some light music was played, it was a comfortable vibe. You might not be able to see too much of the kitchen depending on where you sit. Tables could offer a more intimate experience.
Summary: Taste is subjective but I think this a top-tier experience regardless of your preferences. It edges out the previous CTBF for me. A must try in NYC.
Was this with any of his supplements? Thanks for the review!
Those are 2* chives?