Evan sung for the New York Times David Bouley in his latest restaurant, brush stroke. ?More photos?In contrast to an actual brushstroke, there is nothing about David Bouley new Japanese restaurant of the spontaneous. Brushstroke, the tryout invited dinner guests in TriBeCa and opens to the public was served on the 20, took to develop nearly a decade. Even the name has been waiting since 2007 in the wings.
Last week Mr stated, Bouley, years ago, when he was the Tsuji cooking school in Osaka, Japan, visit it Yoshiki Tsuji, suggested that the school is run, that she could do a restaurant together. "Mr. Tsuji liked the idea," said Mr Bouley.
Mr Bouley is not in the kitchen at brushstroke and Mr. Tsuji is not expected until towards the end of the month, although his second command, Ryuji Koshiba, who was security check has. The chefs are Isao Yamada, who had a restaurant in Japan, and Hiroki Murashima, who taught at the Tsuji School. Several other professors Tsuji are also in the kitchen. You are those with shirts and dark ties jackets under their Chief. "Have a partnership with the Tsuji that makes possible school," said Mr Bouley.
Test the last few years, he and a rotating team of Tsuji chefs working on recipes in Bouley cuisine in the vicinity. Thousands of recipes have catalogued and photographed. These experiments were on the ingredients and led to a comprehensive program import of Japanese seeds to produce special varieties, including aubergines, in California, to cultivate New York and New England. (For a preview of the food and the inner, see this slide show.)
"What is here is not the same as in Japan, but a part of it is impressive", said Mr. Yamada. Other ingredients, including yuzu, get some rare fermented products such as artisan soy sauce and tofu, imported on the texture of foie gras from Japan.
Mr Bouley is that brushstroke is no sushi restaurant, although a course offers a sushi option, and sushi is probably available à la carte restaurant at the bar. But there are other techniques in use, including tempura, searing, smoking and steaming; and other ingredients such as vegetables, seafood and duck. The restaurant offers several menu price of $65 to $135, each with only a few options set.
"What we do is Kyoto-style, seasonal;" There are 20 seasons in Kyoto, "he said." For example, Sakura, Cherry Blossom Festival, is celebrated now, and the flowers adorn serving a light broth at the beginning of the dinner place setting and infusion. A candle in a bracket carved out of a daikon radish set is placed also in front of each guest. Many of the plates and bowls are hand-made pottery; Ceramics are also on display made by Japanese chefs.
Mr Bouley said that he took the name brushstroke of a sign on the wall of the building on West Broadway, which had been the restaurant location to be. Mr Bouley led too many structural problems in this building the restaurant and the names indicate in the space of the corner of Duane and Hudson Street, which once was the Danube.
Honeyed wood, released much of it, she Super potato serene interior dominated by the Japanese design company. The walls of the bar and lounge area covered with stacks of old paperback books, more than 20,000 of them, with their page not its thorns, result end, so that they look like plates made of wood. Impressive panels are reclaimed steel of Staten Iceland also like sculpture in a few places. There are approximately 65 seats in the dining room, including 15 at the bar overlooking the open kitchen, plus about 24 in the bar area.
For Mr Bouley's a work in progress. "It takes a year or more research and development of what we have already achieved to get to the point, if we are satisfied with the ingredients," he said. This applies not only to the products, but also for the seafood, which he said is caught and handled according to strict specifications.
He said "We install tanks for live fish on the ground floor in the restaurant,". "No one makes this kind of work on products and techniques." These are the reasons why I am a partner in this restaurant. "I'm 57, but I would like to still learn and improve."
Brushstroke, 30 Hudson Street (Duane Street), serves dinner every night except Sundays, with menus from $ 65. Reservations are now accepted: (212) 791-3771.
没有评论:
发表评论