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The cornerstone of chef David Bouley’s Brushstroke is its three tantalizing tasting menus, one of which is entirely vegetarian. In keeping with the Japanese eatery’s seasonal approach, the eight-course vegetarian menu is ripe with perfectly plucked produce. For $85, you’ll receive dishes such as the tasty vegetable — filled tomato with tofu-yogurt sauce, the satisfying udon noodle and late summer vegetable hotpot, the chilled corn potage and the intriguing taro dumpling in chrysanthemum petal sauce. Though, depending on the time of year you visit the Forbes Travel Guide Four-Star restaurant, the menu could be completely different — at Brushstroke, it’s all about what’s fresh.