While the location is rather unfortunate, across the street from a playground full of screaming kids, the setting is quite lovely with it’s basket lights and lattice work overhead. I just recommend eating at 9:30pm or later, once the screaming has abated.
That said, you might start screaming with delight as the watermelon amuse bouche explodes in your mouth. Not to be outdone by its cheese puff chaser. Right away you know you are in gourmet hands as every single presentation from these two Argentinian brothers is like something you’d expect to see on the plates of Manhattan’s finest. Granted they tend to go a little crazy with the foams, but I’ll forgive them because at least everything was good.
For starters we had a yogurt dish that was so thick and creamy it was almost like cheese, loaded with dried figs, apricots and an assortment of nuts. The other was a tuna sashimi with wasabi, peaches and of course, foam.
For entrees we went with the octopus in a, you guessed it, ouzo foam, placed over a bed of leeks and an orange puree. And while it was good, the real winner was the sea bass with mushrooms, spinach puree and a citric acid- yup, foam. The combination of flavors was perfection.
As for dessert, the chocolate 5 ways was a bit of a let down for me as I was only partial to one of the five ways. Luckily the other dessert was truly something special. Asparagus ice cream with jellied fruit and citrus. So inventive. So unique. So not having anything to do with foam. And such a high note to end on.