Amazing quality of fish in and intimate setting. Reminds me of the sushi bars in Tokyo. The chef was a little heavy on the wasabi though.
Excellent, inventive cocktails and small plates from mad food scientist Wylie Dufresne. Come for a nibble or stay for a DIY tasting menu.
The pork is a tender, zesty mustard and sauerkraut masterpiece. The flourless chocolate and beet cake is as intensely rich as it is delicately light. And the service is courteous, warm and prompt.
get the soba noodles with uni (sea urchin)only thing is it takes a while to make them so order them as soon as you get there
