The tiny, but well thought-out restaurant Oxheart, from chef Justin Yu, pastry chef Karen Man and sommelier/GM Justin Vann, begins taking reservations today. They open to the public on Thursday.
Mai Pham tasted some of the dishes including "hors d’oeuvres of thinly sliced tri-colored sous-vide radish," and "mini mushroom financiers." And Culturemap's Ruthie Miller coins the term "Oxheartistry" to describe their options of "four-course menu of meats and vegetables, a four-course garden offering, and a seven-course tasting menu."
Photo: Inside Oxheart. [Mai Pham/Examiner]