|Chef Daphne Cheng working in the kitchen|
The first item we tasted was the Zucchini Bisque with red cabbage, cilantro, and chili oil. Served in a small cup, it was smooth and had a refreshing taste. It didn't really taste like zucchini but more like a soupy guacamole (not necessarily a bad thing but this is what came to mind as we ate it). The chili oil gave it a nice amount of heat.
One of my favorite dishes was the French Lentil Pastry. The little pastry pouches were placed in a ramekin and topped with a whipped bell pepper cream. The flavors were delicious and I had to get seconds.
|Zucchini Bisque with red cabbage, cilantro, and chili oil|
|French Lentil Pastry with Parsley Scallion Sauce and Whipped Bell Pepper Cream|
|Crisped Yuba with truffled ricotta, smoked agave and broccoli microgreens|
|Cultured cashew cheese with oil cured black olives and porcini oil. |
Mache, carrot, toasted buckwheat and champagne dill vinaigrette.
|Chef Daphne with Chocolate Mezcal Truffles |
topped with Coconut
59 Franklin St Ste 306
New York, NY 10013
Tel: (212) 226-6891