Wine bar with what I'd consider a Szechuan / Japanese - Silver Apricot New York - Buy Reservations
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😍 5/5 - Wine bar with what I'd consider a Szechuan / Japanese
By 👻 @Joseph T., 02/21/2024 3:00 am
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Wine bar with what I'd consider a Szechuan / Japanese fusion menu. Super thoughtful restaurant. Walked in on a weeknight and were seated immediately. Menu has about fifteen items. It's tapas style and everything was intriguing, so we decided to order the chef's choice tasting menu. Menu was one of the most creative I've encountered. It was a cold night, so we started with a cup of hot tea. They had a green tea and a red oolong. I had the green tea and was impressed with the quality which set high expectations for the meal. The first course included the scallion puffs, the deviled tea eggs, and the (I believe) squash salad. Puffs came with a green scallion butter which was pretty interesting. The tea eggs had a bold yet subtly smokey flavor. The salad might have been my favorite of the group. Vinegar and acid forward which balanced out the savory and saltiness of the other items in the first course. I also liked the textural contrast in the salad between the crisp squash and the crunchy crullers in the salad. Next came (intentionally) cold chicken with an herb sauce and chili oil. Sauce and oil were both very flavorful, so it was rather clever to serve the chicken cold which made it subdued allowing the other flavors to stand out. This dish was paired with toast topped with mayoed shrimp, roe, and (I believe) fennel. This was one of my favorite dishes. The structure and simplicity reminded me of a Pret sandwich but significantly elevated. Roe had a pleasant burst when biting into it. A mild flavor on the palate yet a surprisingly long finish. Next course was crispy fried rice along with sweet and sour snapper. I tasted eel with the fried rice but it appeared to be scallop. Definitely some oceanic flavor to it. Really liked the crispy bits. This was high on umami. The snapper was served over a carrot purée and topped with carrot and peppers. Second to last was the Mapo squash rice cakes. Rice cakes were soft and chewy yet had a crispy sear to them. As expected with a Mapo dish, it had spiciness to it. Another dish with some bold flavor. For dessert, we had the almond osmanthus cake with buttercream served with a pear sorbet. The sorbet had candied ginger providing a surprising brightness to the course. The sweetness was surprisingly mild making it an unexpected finish. Pacing of the courses was nice. Nice breaks in between to chat with your companion(s) and appreciate their wines. Service was helpful and accommodating. There was one gender neutral restroom. It was handicap accessible and had a Toto washlet toilet enhancing the experience.
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