Quite the Tomato
New York magazine|June 03 - 15, 2024
A summer appetizer from a seriously ambitious restaurant.
CHRIS CROWLEY
Quite the Tomato

Warm tomatoes top an icy composition at Acru.

CHEF DANIEL GARWOOD has been working on the tomatoes he'll serve at his first restaurant, Acru (79 Macdougal St., nr. Bleecker St.; acru.nyc), for a while. They will be, as he puts it, "quite a layered dish." The ground level is some Montauk tuna, which, granted, is not tomato. The next layer is grilled-tomato jelly. Up from there, after the seaweed and kimchee granita seasoned with anise hyssop, goes the star of the dish: more tomatoes.

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