H O S T E D
A modern interpretation of sushi in two styles was the second course to be served at our lunch. At the back is the Tasmanian sea trout dressed with chipotle and honey on an oblong of crispy rice. I Ioved it. But the sushi in the foreground with creamy Santa Barbara sea urchin on toasted black bread, zinged up in the citrusy heat of yuzu kosho, I loved even more!
Both are must-haves when you dine at @jean_georgesnyc, and dine there you must when you are in New York.
#notallstarsareequal #someshinebrighter

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