Dessert chef Pichet Ong has been the saving grace of many a restaurant. Now fans can come see just his creations at his tiny 34 seat venue (14 at the bar, 20 at the banquette). The savory is such creations as black pepper scallop toast with Seville orange marmalade; poached shrimp and pineapple ceviche with whipped Cachaça; lamb loin with miso and curry eggplant and a kabocha jam; oysters on the half shell with shaved parsley ice and a melon mignonette; and smoked barhi date, marcona almond and taro fritters. Whereas sweets include concord grape soda tapioca, Hawaiian ginger and Greek yogurt sherbet; a pineapple tiramisu with Vietnamese coffee jelly and condensed milk ice; and hot chocolate served with New York state apples, Calvados and lime creams. There's even a mixed sweet and savory section for such things as fall melon shaved ice with salt, pepper and a Brooklyn mascarpone. Cocktails designed by Yvan Lemoine are such fun things as the Scarlet (fresh beet juice, orange juice, rum, argon oil), Otherness (pisco, madeira, stevia, vanilla, egg, smoked cinnamon, iced neat), Beauty (silver tequila, yuzu, vitamin water, on ice).

$$

terms of use
© Copyright 1998-2024 Hipguide