"Super fresh, super clean, and a great presentation. I could sit and eat this all day and still want more!" Chef Chester Gerl Read more.
"This style of nabe comes from my hometown and it is done perfectly. Whenever I am missing home, I go here." Chef Abe Hiroki Read more.
"This is a delight to start a meal. It's possibly one of the best I have tried. The roulade is set with a gelée. It's fresh-tasting with perfect texture." Chef Shaun Hergatt Read more.
"I love how simple and satisfying something like guacamole can be. With the addition of spring peas, it's a delicious twist on the traditional." Chef Daniel Boulud Read more.
"This is one terrific dish. The tuna is expertly cut. I can't wait to go back for their sweetbreads." Chef Todd Richards Read more.
"EN Japanese Brasserie is always very professionally operated. The freshly-made scooped tofu is my children’s favorite, and I agree. They do everything well." Chef Mark Ladner Read more.
"John Fraser will blow your mind with his vegetable-focused menu offered only on Monday nights. Do not miss this exclusive opportunity." Chef Amanda Freitag Read more.
"I love the pulpo carpaccio with octopus carpaccio, lemon oil, marjoram, and piment d'espelette. It’s light and surprisingly tender." Chef Gabriel Kreuther Read more.
"Many people have a misunderstanding of raw mushrooms, and yet this dish captures a unique complexity of earthiness and is worth getting again and again." Chef Colt Taylor Read more.
"The sweetest scallops with that fresh, clean textural bite, a hint of lemon zest and chives. Then top it off with a finger-licking-good, amazing dumping of hot brown butter." Chef Russell Jackson Read more.
