Archipelago (CLOSED)

Upload your photo »

Hisanobu Osaka, former sous-chef at Morimoto, fuses Japanese ingredients with traditional French and Italian cooking techniques at the old Dani space (poached chicken, tofu, sesame and chicken liver pate on a brioche; roasted lamb with Japanese eggplant). A shojoki menu, which pretty much translates to pre-dessert nibbles, offers up the most-interesting choices: abalone risotto, grilled onigiri (seaweed-wrapped rice triangle) with green tea chicken consommé and a pretty bitching Italian cheese plate—parmigiano reggiano with truffle honey and gorgonzola dolce with mango puree are included.

See more:

Tribeca restaurants, New York restaurants, French restaurants, Japanese restaurants