Maybe a little Champagne with the seafood tower. I know people have very strong opinions about that, but I love a little ice in my martini. I’d round it out with some chocolate mousse and maybe a little coffee to wake me back up after eating enough food to feed a small family.ĮE: A dirty martini with gin, which is very important. For the heavier stuff, I’d go with steak frites, because, more French fries. We’d need fries for the table, of course, and non-negotiable aioli on the side. I live for a niçoise salad, so that would have to be on the menu at some point.ĮE: Yeah, get some greens in there. I’d love to start with a fat seafood tower, whatever the largest option is, and I'd probably have to throw in some steak tartar just to make sure I’ve covered all the raw food groups. MT: Oh yeah, unlimited appetite and budget.ĮE: I'm like a big French brasserie girl-I love a loud, bustling spot, like Pastis, Balthazar, or some sort of Lafayette-adjacent restaurant. By the end of it all, you’ll have reached a new level of Zen.MADISON TRAPKIN: Can you describe your ideal lunch date? Where are you going? What are you eating? What are you wearing? What's your dream?ĮVENLINA EDENS: Let's see, is this in an ideal world where money and appetite are no object?
Expect a long evening, where slow sips of sake fill the space between dreamlike single bites. Because “ma.” The presence of a void between objects allows them to exist in harmony. Indeed, two ounces of seared Kobe strip loin-with a subtle marbling like you’ve never seen, melting away like butter-easily put the fanciest filets in town to shame.Ī slow progression of bite-sized courses at the restaurant with the sixth-most-expensive tasting menu in America is a far cry from the noisy small plates that crowd tables elsewhere. Whether watching fastidious chefs shave slices off a giant white truffle behind the sprawling sushi bar or diving into gyoza that just couldn’t stand to be generic (hence an abundance of foie gras), there’s no denying that this is the classiest place around-sushi or not. It won’t be of the spicy-mayo-meets-tempura-flake variety, but you’ll discover original combinations deserving of just as much fame: Watermelon pearls and cucumber mignonette bring a Kumamoto oyster to a new level of refreshing, while a fingerling potato chip nigiri topped with a slice of black truffle rescinds any formerly held prejudice toward starch-on-starch combos.Įven those not savvy to O Ya’s James Beard-crowned, New York Times-Restaurant-of-the-Year-winning reputation will quickly pick up on it.
Without a single maki on the menu, courses are parsed in one or two bites, each one unraveling layers of texture and flavor. Physically or flavorfully, there’s no emptiness to be found in a mouth filled with one of O Ya’s morsels. These too-pretty-to-eat plates are the embodiment of “ma”.
O ya short menu full#
Similarly, in a dark and minimalist room at O Ya, on a neutral-toned plate of much larger size, a rosy sliver of hamachi seems to burst into life, each progressively smaller layer of colorful garnish warranting full attention. The pauses in a speech serve to emphasize its words the blank space on a canvas brings life to its painted portions. In Zen Buddhism it’s called “ma”: the importance of empty space.
0 kommentar(er)
