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Brushstroke’s entire food philosophy is rooted in the principle of seasonality. In fact, the Forbes Travel Guide Four-Star restaurant's menu revolves around a 20-phase seasonal calendar connected to hallowed celebrations and nature, meaning the Japanese eatery utilizes the freshest produce and products year round. In spring, young vegetables take center stage and are flash fried tempura-style or tossed in a miso-mustard dressing, while late summer provides harvest vegetables like corn that are served chilled in a savory potage.
The New York restaurant fashions its tasting menus after the traditional Japanese kaiseki multi-course dinner, which highlights seasonal fare. Lucky for your taste buds, it’s likely you’ll never eat the same menu twice.