"New Yorker critic Hannah Goldfield dug the $95 omakase at Mayanoki, an eight-seat restaurant in the East Village that aims to only serve sustainable fish. Chef Jeff Miller has 'both a strikingly inventive palate and a gift for storytelling,' Goldfield writes. A standout course is the Newburgh shrimp, which is cured in salt and sugar and torched; the shrimp itself is farmed in a former mattress factory in Newburgh, New York. Lionfish, meanwhile, is accompanied by a pamphlet explaining 'the urgent need to consume the monstrous-looking species,' which have invaded Florida waters. 'This mission seems not remotely sanctimonious, only thrilling,' she writes." - Serena Dai
