“It’s inventive, ambitious, audacious, harmonious, and the use of vegetables is so amazing. It’s also extraordinarily light and for a fine dining tasting course, leaves you feeling healthy and well.”
H3
5.7/10
AI-generated summary
It's a $210 tasting menu and the vegetable cooking is what people rave about, light and not leaning on fat or salt. The and the apricot portokalopita both get named. Others called it one of their most disappointing meals of the year, and the takes the worst hits. Service is uneven, which people chalk up to it being only a couple months old.
“It’s inventive, ambitious, audacious, harmonious, and the use of vegetables is so amazing. It’s also extraordinarily light and for a fine dining tasting course, leaves you feeling healthy and well.”
H3
“Overall for 210$ per person it matches up against any of the 1 star places in NYC. Service aside it’s definitely not at the 2 star level.”
H3
“I think overall I liked the idea of the dishes more than the dish itself. Which might be something to expect when a spot has been open 2 months.”
H3
“Everything else was either borderline flavorless, a confusing mix of flavors that did not synergize with each other, mid cold bread with undersalted butter (still liked it cause I like bread but do better there are still places with insanely good free bread), or the scallop dish.”
H3
“Oh yeah, I’m with you and have been so bored by all the broths these past few years, but the aroma was so good, and earthen taste of the root vegetables so clear and rich.”
H3
“I went on opening night and was delighted by the ice cream salad as well! The vegetable consommé was the most surprising to me, as I’m normally underwhelmed by veggie broths but this hit perfectly.”
H2
“i went and i agree this place is overhyped and a toxic environment”
H2
“I love the white asparagus they have though”
H2