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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Bu hikaye New York magazine dergisinin June 03 - 15, 2024 sayısından alınmıştır.
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