This newbie to the restaurant scene adds to Tribeca restauranteur David Bouley’s repetoire—this time with traditional Japanese Kaiseki cuisine. In partnership with the Tsuji Culinary Institute of Japan with leadership by chef Isao Yamada, the menu and ambience of Brushtroke are quintessentially Japanese. Kaiseki is a series of intricately created dishes meant to balance the taste and appearance of food in an evolving course series. Brushstroke’s Kaiseki tasting menu includes items like scallop and lobster dumplings in a divine broth and creamy steamed egg custard scented with black truffles.

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