signage other than the name of the place printed high on one window. We weren't even sure it was a restaurant and thought it might be an event space as it is small and there is no.
We stumbled on this this little gem after walking the high line from North to South and heading for the subway. Outdoor Seating Restaurants in Manhattan.European Restaurants for Special Occasions in Upper East Side.Restaurants for Special Occasions in New York City.Restaurants for Group Dining in New York City.Late Night Restaurants in New York City.Kid Friendly Restaurants in New York City.Food Delivery Restaurants in New York City.Best Yakiniku (Japanese BBQ) in New York City.Vegetarian Restaurants in New York City.Steakhouses with Buffet in New York City.Spanish Restaurants with Buffet in New York City.Mediterranean Restaurants in New York City.
COARSE NYC YELP FREE
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CoarseĪt this point there was a delightful cheese course of Gorgonzola dolce with caramelized raw sugar, an olive oil gelato and aged balsamic-good, though the gelato detracted from the already very creamy cheese. A grapefruit granité with yogurt and white chocolate was delicious, and a little pot of almond crème sealed the deal, along with sea salt chocolates.Īppropriate wines are served with each course, all included in the remarkable $99 meal (there’s also a $49 menu), one that is rare in New York and rarer still at this price. The last white asparagus of summer were served with chopped shallots and a white truffle dressing (rather bland), celery leaf, manchego cheese and (even blander) summer truffle.ĭuck breast comes with with sweet corn and hazelnuts, water spinach, a reduced Port wine sauce and a.
Moving eastward, though containing buna shimejji mushrooms, was ravioli filled with creamy burrata, then came a near classic dish of duck with sweet corn and hazelnuts, water spinach, a reduced Port wine sauce and a pungent-sweet black pepper honey sauce. Next came a single sea scallop, almost translucent, with a mousse of sunchoke and black garlic pounded into a pesto and crisp sunchoke.Ĭhirico quickly marinates tuna in subtly-flavorful white soy then just as quickly sears it tataki style, dusted with aleppo pepper, fresh coriander and crunchy sea salt, then finished with a brown butter laced with white soy and lemon for an acid bite. My wife and I began the dinner with lustrous h amachi with tender lily bulbs, Thai basil, daikon radish and a preserved ginger sauce made from rice wine vinegar, mirin, lime and shisho-a real spark to the appetite.
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