Sushi Without Fish, and Other Exotic Lures Review
Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and carrot, explosively flavored with salt, chopped peanuts and sesame seeds. In a nod to the past, food arrives on white dishes imprinted with...
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| Published in | The New York times |
|---|---|
| Main Author | |
| Format | Newspaper Article |
| Language | English |
| Published |
New York, N.Y
New York Times Company
20.03.2011
|
| Edition | Late Edition (East Coast) |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and carrot, explosively flavored with salt, chopped peanuts and sesame seeds. In a nod to the past, food arrives on white dishes imprinted with the letters HTX, the abbreviation for hop tac xa, or "a cooperative"; they're replicas of the government-manufactured plates and bowls used in the decade following reunification in 1975 -- just one of the restaurant's many thoughtful design touches, which also include weathered, wooden electrical cable spools standing in for tables and oversize cylindrical silk chandeliers. |
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| AbstractList | Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and carrot, explosively flavored with salt, chopped peanuts and sesame seeds. In a nod to the past, food arrives on white dishes imprinted with the letters HTX, the abbreviation for hop tac xa, or "a cooperative"; they're replicas of the government-manufactured plates and bowls used in the decade following reunification in 1975 -- just one of the restaurant's many thoughtful design touches, which also include weathered, wooden electrical cable spools standing in for tables and oversize cylindrical silk chandeliers. |
| Author | XIYUN YANG, NAOMI LINDT, ROBYN ECKHARDT and JANE KITAGAWA |
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| Snippet | Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and... |
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| Title | Sushi Without Fish, and Other Exotic Lures |
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