![]() ![]() ![]() There are hummus spreads at different spice levels, including one fortified with lamb ragu and spicy harissa, and housemade labneh (Lebanese cream cheese) with crushed almonds, lightly grilled grapes and honey. You'll start with spreads, if only to get at that soft, warm, naan-like bread that's included. At Intro, Jacobson was serving, perhaps, 60 tasting menus per night Ema seats nearly 150 and offers an a la carte menu listing more than 30 dishes. If you dined at Intro during Jacobson's time there, you'll have just the barest inkling of what awaits you here. (Yeah, they're silk, but it's the thought that counts.) This is Lettuce's most resolutely summery interior since Summer House Santa Monica opened three years ago. Walnut-colored wood tables, linen napkins, plank-look flooring and woven-basket fixtures speak to natural materials suspended-ceiling hardware is repurposed as an industrial arbor, allowing green vines to snake overhead. Oversize windows, which slide open in good weather, coax in all available beams of sunlight, which bounce off the white-wood and white-brick walls. Lighting is generously, almost aggressively, bright. The Bhutanese version, called goep, was nicely spiced with garlic, onion, tomato, and chili powder, but it was a little bit on the chewy side, which isn’t necessarily a bad thing a little bit more cooking, and it would have resembled the consistency of the tasty Korean fish cakes that I love.Chef CJ Jacobson, who was the inaugural chef-in-residence at Lettuce Entertain You Enterprise's groundbreaking Intro restaurant, is a California boy with a forage-friendly bent, and the restaurant, built from the ground up with Jacobson in mind, reflects that. We couldn’t resist trying the tripe, which I sometimes pretend is my new favorite thing. If you’re dining with a pal who has an aversion to cheese or tripe or spice, these are three solid choices, and the fried chicken is particularly tasty. Three of the dishes were excellent, if not incredibly exotic-sounding: “fried chicken spicy monpa style”, consisting of chunks of pan-fried chicken with onion, chili, and garlic phak sha paa thali, featuring chunks of sautéed radish and fresh pork, seasoned with a moderate dose of onions, garlic, and hot peppers and puta, a vulgar Spanish word a simple dish consisting of buckwheat noodles with butter, green chilis, scallions, onions, peppercorns, and a fried egg ($7.99). Puta! (No really, I swear that I’m not swearing.)įor our main dishes, the six of us shared six entrees. The gyuma is spectacular, served in crispy, fried rounds, with a nice hint of hot peppers it was perhaps even better than the excellent Puerto Rican stuff, and blissfully avoided the blood sausage scourge of sweet, mushy, gritty bloodiness. The gyuma is stuffed with a roasted flour called tsampa, usually made from a mix of wheat and barley, that also appears in Mongolian butter tea. He identified two for us: “cauliflower dry” ($5.99) – a tasty sauté of cauliflower, scallions, and hot peppers – and gyuma ($8.99), Bhutan’s version of blood sausage. ![]() When the six of us (including the guy who should write your next theme song and a dolphin-chomping journalist) sat down, we immediately asked the charmingly soft-spoken server which appetizers were Bhutanese. Like many “small country” restaurants in New York, Bhutanese Ema Datsi serves dishes from a mix of ethnicities the Tibetan and Indian sections of the menu are just as long as the Bhutanese section. Blood sausage is also way more delicious than it sometimes sounds… ![]()
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