Long before Four Horsemen made an appear on Master of None, I had wandered into this cozy restaurant but was dissuaded by the wait times. However, because of some miracle (the cold weather) my fiancé and I were able to get a seat last week! If you do end up here on a Friday or Saturday night it is better to arrive earlier than run the risk of not eating here at all. There is a nice wine selection and a great menu which you can easily turn into a full dinner which, is what we did. Their winter menu is weaved with winter ingredients that make my mouth water. Charred white carrots, stewed wild mushrooms and whipped honey ricotta are all comforting ingredients to me. The deliciousness of the food makes up for the lack of space and I'd gladly come back to see what they put on their menu next.
Beef tartare- The tartare is excellent because of the textures throughout the dish; the seeds balance well with the marinated meat and gives this dish a different flavor than the usual beef tartare. The buttermilk did not shine through in my opinion.
Koshihikari rice- This dish was basically a chicken rice stew with egg and mushrooms. This is exactly what I'd want to eat on cold night and I was so happy to find it on their menu. Excellent broth with a delicate sweet/sour balance. The rice, chicken and egg were stewed just enough so that you could pick up on all the flavors without it being too mushy
Charred white carrots- I had never tasted a white carrot before trying it here but now I am in love! The char on the carrots is a brilliant move adding so much smokiness to this dish. The aioli on top was the perfect dipping sauce for these carrots.