Stephanie Izard’s deliciously gonzo approach to farm-to-table dining continues to showcase the unfamiliar and the overlooked with an irresistible mix of boldness, whimsy, and unbridled intensity. She doesn’t lace. She doesn’t infuse. She carpet-bombs with flavor. Think garlic pierogi topped with a rhubarb-chimichurri relish. Goat shank sprinkled with strawberries. Black cod set in Japanese dashi made with goat sausage. Her menu takes more chances and succeeds more often than ever before, and reservations remain hard to get.
Dishes We Liked
Sautéed green beans with fish sauce vinaigrette and cashews ($9); pan-roasted halibut with Marcona almond butter, white asparagus, and blueberry nuoc cham ($18); Manila clam bruschetta with goat liver mousse, parrilla, and clam baguette ($16); black cod with unagi, goat dashi, goat sausage, asparagus, and furikake ($18); goat shank in quinoa tahini dressing ($25); miso-butterscotch budino with bacon toffee, glazed pineapple, and candied cashews ($8)