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At brushstroke

by bloompy

At Chef David Bouley's latest restaurant in TriBeCa, in partnership with Yoshiki Tusji from Japan.

22 photos · 15 views
Fluke with Uni in rhubarb/beet sauce and Mountain Yam Purée with tomato water and Uni
Rockfish and Dungeness crab dumpling in cherrystone broth with brocolli rabe
Kampachi, Toro, and Giant Clam
Chawan-Mushi: Egg Custard with Uni and a Black Truffle Broth and a Mustard Flower
Miso marinated Black Cod with Pistachio
Grilled Cape Cod Lobster with a White Miso Cream and Nori
Breast of Duck with Miso Mustard
Braised Wagyu Beef with seared Wagyu Beef and a Poached Egg
Tekka Don - Dashi steamed rice with Tuna and a Miso, Soy Scallion Purée
Lychee/Sake sorbet over yuzu tangerine gelée with sancho peppers, sprinkled on top with honey sugar
Chocolate/red bean cake with ginger sauce
Warabi Mochi with toasted soybean powder, green tea powder, and kuromitsu (black sugar sauce)
Panna Cotta with sweet red beans and a matcha tea sauce
Obulato
The bar and lounge area at brushstroke.
The main dining hall at brushstroke
Chef Mourad Lahlou (Aziza SF), Chef Isao Yamada, and Chef David Bouley (brushstroke NY)