At
Brushstroke, the view across the sushi bar (where
kaiseki, not sushi, is served). Jumbo oysters with plum wine jelly, black cod with roasted sea urchin, slivers of sea bass with broccoli rabe: these are just a few of the things that I remember from a delicious evening. (
Here’s a more professional review of what’s on offer from
New York Magazine, and
this brief write-up has a link to a sample menu.)
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