Perfectly East Village in scale, this intimate and ambitious bistro named after Owner Reed Adelson's mother is composed of two slender rooms. These are unified by butterscotch-colored banquettes and whitewashed brick walls hung with vintage menus. Fine stemware and items presented on wooden boards lend an upscale manner to the experience. The kitchen takes risks while building upon a steady foundation of timeless classics. A crostino of fava bean tapenade and shredded squash is a wonderful seasonal treat-best paired with an icy glass of rosé. Dry-aged and perfectly seasoned duck with maitake mushrooms and cherries is sauced with a vibrant pea pureé, while baby carrots arranged with a taste of sumac and feta offer a light but bright finish.
- MICHELIN guide inspectors