Clean Plates—the essential resource for organic, local, sustainable clean eating— helps everyone, whether carnivore, vegan, gluten-free, Paleo, or somewhere in between, make better, more informed eating choices through its restaurant guides, email publications and app, in print, online and on your phone.
Taste of Tribeca guests who purchase a friends or family table will receive a complimentary copy of Clean Plates New York City 2015 book, the most comprehensive and easy-to-use guide to the healthiest, tastiest and most sustainable restaurants around.
30 Hudson Street, Tribeca
Clean Fish Vegetarian Friendly
Executive chef and New York institution David Bouley has partnered with the Tsuji Culinary Institute of Osaka to prepare traditional Japanese dishes with just a hint of fusion. The restaurant’s main room has the lovely, spare feel of a Buddhist shrine in which every detail is just so, from the large, rice paper–lined windows to the rough, honey-colored wooden walls. Meals are prepared by instructors from Tsuji and overseen by chef Isao Yamada, and are the result of thousands of hours of collaborative research. Traditionally, a kaiseki menu, which originated in the imperial courts of Kyoto, comprises a series of small plates artfully arranged with an eye to color and form and with a strong emphasis on seasonal flavors. Brushstroke offers two such tasting menus per night, but those looking for a lighter meal will be well satisfied with the equally meticulous a la carte offerings, which arrive on the table like tiny, edible still-life paintings. All the meats at Brushstroke are certified organic, and all tofu is sourced from Japan.
This review is provided by Clean Plates, an excerpt from their NYC 2015 guide, and published with their permission.