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"The Manhattan outpost of Dan Barber’s farm-driven restaurant now offers a pared-back, four-course prix fixe served family-style for about $145 per person, with most plates centered on vegetables and grains selected by the kitchen. The cooking retains finesse—examples include flatbread made from a wheat Barber helped co-breed served with slow-cooked eggplant or hen-of-the-woods mushrooms, fluke tartare atop long-cooked caramelized onions and honey-nut squash, and thin silver-dollar slices of pork scattered with Jimmy Nardellos that evoke an elevated, sweet take on sausage and peppers. It’s one of the few high-profile places open on Monday nights." - Edward Hart