The photos are from multiple dinners over the past few months. The menu changes frequently because the ingredients are such high quality. The food continues to be wonderful, and the FOH has slowly been getting more polished.
Most notable dishes for me.
Anything with specifically seasonal ingredients. A white asparagus starter and a white asparagus gelato bookended the meal and really accentuated the produce and highlighted the chef's ability to combine flavors.
Anything with bluefin tuna. The fish itself is high quality, but the additions like chive oil really take it to another level. I liked the most recent version of the dish but there was a previous version with young coconut juice which was amazing with its ability to transform the dish.
A recent sturgeon and caviar dish had a sauce so rich and delicious one of my dinner companions considered licking the bowl.
The dry aged duck breast. This is sensational. It is served rare yet so tender. For comparison, I recently had the duck frites at Frenchette, and while that was a nice, well cooked piece of duck, this was special. I haven't felt a duck dish in NYC reach this level since EMP first did their honey lavender duck.
Anything large format/get your hands dirty. Although for these dishes (eg. the fluke), I would say that they were delicious and comforting, but not necessarily as inventive if that's what you prefer.
by reddit_hw