From
OpenTable and the restaurant:
"Brushstroke, a collaboration of Chef David Bouley and the Tsuji Institute in Japan, is Tribeca's newest restaurant; serving an eight course Kaiseki-style seasonal tasting menu. The restaurant is designed by the Tokyo firm Super Potato, using industrial steel and wood reclaimedFrom farms in rural PA. The star of the show is the open kitchen which is surrounded by a counter and 9 tables. As diners savor courses, they gaze in at Chef Isao Yamada and team, working with the freshest fish & ingredients to be found. There is a separate lounge & bar, with walls made up of more than 24,000 recycled books, adding a layer of texture with the wall's surface reminiscent of a rolling sea. Tasting menus only are offered at the tables and the counter; a la carte only is served in the lounge. "
" ... [David Bouley] has handed the reins to talented import Isao Yamada, who turns out some of the most accomplished Japanese food in the city. The ever-changing seasonal menu, which rotates through 5,000 dishes that Yamada spent years testing, is best experienced as an intricate multicourse feast known as kaiseki."
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Time Out New York"The menus are the product of thousands of hours of research and testing by Mr. Bouley and his partners. The point is art as much as illustration of their expertise. ... A single bite of cloudlike scallop-and-lobster dumpling in cherrystone-scented soup testifies to the benefits of the process."
- Sam Sifton,
The New York Times
Michelin Guide 2012: * (very good)
The New York Times: ** (very good); Critics' Pick
New York magazine: ** (very good)
Zagat 2012: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
Reservations suggested (well in advance). Full bar. Serving dinner Mon-Sat. Closed Sun.
From
OpenTable and the restaurant:
"Brushstroke, a collaboration of Chef David Bouley and the Tsuji Institute in Japan, is Tribeca's newest restaurant; serving an eight course Kaiseki-style seasonal tasting menu. The restaurant is designed by the Tokyo firm Super Potato, using industrial steel and wood reclaimedFrom farms in rural PA. The star of the show is the open kitchen which is surrounded by a counter and 9 tables. As diners savor courses, they gaze in at Chef Isao Yamada and team, working with the freshest fish & ingredients to be found. There is a separate lounge & bar, with walls made up of more than 24,000 recycled books, adding a layer of texture with the wall's surface reminiscent of a rolling sea. Tasting menus only are offered at the tables and the counter; a la carte only is served in the lounge. "
" ... [David Bouley] has handed the reins to talented import Isao Yamada, who turns out some of the most accomplished Japanese food in the city. The ever-changing seasonal menu, which rotates through 5,000 dishes that Yamada spent years testing, is best experienced as an intricate multicourse feast known as kaiseki."
-
Time Out New York"The menus are the product of thousands of hours of research and testing by Mr. Bouley and his partners. The point is art as much as illustration of their expertise. ... A single bite of cloudlike scallop-and-lobster dumpling in cherrystone-scented soup testifies to the benefits of the process."
- Sam Sifton,
The New York Times
Michelin Guide 2012: * (very good)
The New York Times: ** (very good); Critics' Pick
New York magazine: ** (very good)
Zagat 2012: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
Reservations suggested (well in advance). Full bar. Serving dinner Mon-Sat. Closed Sun.