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🙂 4/5 - New American with Taiwanese Inspiration
By 👻 @Jet59578880058, 03/06/2022 3:00 am
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Take a step into this West Village gem and you will be welcomed with warmth and some hot tea. The space is modern and minimal but still has a cozy feeling to the space. Service is friendly but not overbearing. You will be taken care of.
There are plenty of cocktails to choose from but not so much that you will be overwhelmed. There is something for everyone, from smoky to fresh and all that is in between.
The current menu is a 5 course tasting menu. There is a separate menu at the bar. I would recommend the chicken sandwich if you are sitting at the bar. The chicken sammy can definitely hold its own compared to all the other ones out there. The chicken is crunchy and seasoned well. There is a slight kick and it’s bursting with juices. It’s sandwiches between two pieces of brioche that is light with a swipe of mayo and relish. Everything just works so well. I really enjoyed the slight tang of the relish and mayo to the chicken sammy.
Now, to the tasting menu. It was a delight from beginning to end. I really enjoyed the progression of each item. The tuna loin was light and a great way to open up your palette. There was a nice balance of topping and the oyster. The dumplings in brodo is a nice marriage of Italian and Taiwanese flavors. The dish is just an umami bomb with a perfectly cooked dumpling. With the next dish, the umami party just continues. Congee is a dish that warms you from inside out. Despite what it may look like, the truffles doesn’t overwhelm the dish. The next course is a prawn and garlic butter noodles. Such a delight of creamy and buttery al dente noodles. The meal ends with choice of basque cheesecake or Black Forest cake. Both are excellent choices. Cheesecake was my favorite. It’s full of depth of flavor from the caramelized top to the creamy center. Don’t expect the Black Forest cake to have a cherry forward flavor. This cake has a subtle cherry taste and there is a pop of cherry from the cherry that is on top. The hazelnut sorbet that accompanies the cake has kinds of flavor. It’s creamy and light with pops of complexity. You will have to taste it to understand.
There were other additions to the menu as well. There was a play on deviled eggs. Instead of the run of the mill, you will be served a perfectly cooked egg filled with preserved veggies and pork belly and topped with a yolk. The pork belly just melts in your mouth and the absolute favorite of the table. We also got some warm black sesame financiers and a black sesame drink. Both were the perfect balance of sweet and savory. The chef’s kiss to end a lovely meal.
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