Friday, August 13, 2010


The standout dish: "shark's fin soup" with a delicately silky truffle custard at the base

It's too early to say much about Benu, but I definitely appreciated how much thought and precision went into the food, space, and the service. I have mixed feelings, but again, it's only day 3! Any restaurant needs time to find its groove and get situated, regardless of the caliber of the team.

(R) Monkfish liver torchon was truly beautiful to look at, and the accompanying brioche was quite perfect

1 comment:

Cookie said...

I haven't heard of this place yet but I guess it's very new. The menu looks really interesting and I love all the intricate dishes!