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A tasting counter in Brooklyn where the kitchen uses yuzu as sauerkraut draped over clams instead of a tidy squeeze of acid. Chef Victoria Blamey's avant-garde tasting menu runs about three hours and tends to fill your head with strong flavors that most restaurants at this price point seem too nervous to attempt. The Dungeness crab empanada, built on a Chilean abalone dish with Chartreuse and fermented black beans, is the kind of thing that makes you question your senses.
The awards strongest first
- The New York Times 2015 · 3 stars · Restaurant Review
- The New York Times 2024 · The Restaurant List
- The New York Times 2024 · Dungeness Crab Empanada · Hungry for the Best? Here Are Our Top New York Dishes of 2024.
One number, weighted & current 31
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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