Jeff Grossman
Jeff Grossman
Coda: Jim loved it. The menu was the same but different... parsnip soup; hirame sushi in a marvelously complicated little-bit-of-this-little-bit-of-that presentation; whipped chicken liver mousse; tempura: baby zuke, eggplant, shiitake, lotus root, tiger shrimp, silver pomfret, Spanish mackerel, king crab, sea eel, scallop; seared duck breast on cold green tea soba; chocolate cheesecake with strawberries and a complicated sorbet (passionfruit, red pepper, and a third flavor).
And, as tasty as all the rest: recognition from all the staff, open conversation about foods, culture, Brooklyn, and even a little about the restaurant biz. They remember us very well.
And, as tasty as all the rest: recognition from all the staff, open conversation about foods, culture, Brooklyn, and even a little about the restaurant biz. They remember us very well.