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Chefs Matthew Lee and Jeff Kim are behind the East Village's well-loved Nudibranch. The food is contemporary with strong Asian influences along with a few Spanish elements making an appearance. Portions lean dainty, but nobody seems to care, as they're all nibbling off each other's plates, family style.
Begin with fried frog legs finished with bright galangal and lemongrass, then anchor the meal with a golden and crisp dry-aged branzino with Korean sweet potato and beurre blanc and a side of spicy cucumber kimchi. The signature mushroom dish has been on the menu since day one. The rich and creamy masala chai tres leches cake is a delightful way to end your meal.