"Super fresh, super clean, and a great presentation. I could sit and eat this all day and still want more!" Chef Chester Gerl En savoir plus .
"This style of nabe comes from my hometown and it is done perfectly. Whenever I am missing home, I go here." Chef Abe Hiroki En savoir plus .
"This is a delight to start a meal. It's possibly one of the best I have tried. The roulade is set with a gelée. It's fresh-tasting with perfect texture." Chef Shaun Hergatt En savoir plus .
"I love how simple and satisfying something like guacamole can be. With the addition of spring peas, it's a delicious twist on the traditional." Chef Daniel Boulud En savoir plus .
"This is one terrific dish. The tuna is expertly cut. I can't wait to go back for their sweetbreads." Chef Todd Richards En savoir plus .
"EN Japanese Brasserie is always very professionally operated. The freshly-made scooped tofu is my children’s favorite, and I agree. They do everything well." Chef Mark Ladner En savoir plus .
"John Fraser will blow your mind with his vegetable-focused menu offered only on Monday nights. Do not miss this exclusive opportunity." Chef Amanda Freitag En savoir plus .
"I love the pulpo carpaccio with octopus carpaccio, lemon oil, marjoram, and piment d'espelette. It’s light and surprisingly tender." Chef Gabriel Kreuther En savoir plus .
"Many people have a misunderstanding of raw mushrooms, and yet this dish captures a unique complexity of earthiness and is worth getting again and again." Chef Colt Taylor En savoir plus .
"The sweetest scallops with that fresh, clean textural bite, a hint of lemon zest and chives. Then top it off with a finger-licking-good, amazing dumping of hot brown butter." Chef Russell Jackson En savoir plus .
