“The idea of what we’re doing here is really seated in that notion of watching [farmer] Ian Brendle and Lancaster Farm Fresh come in with these boxes of cool and wonderful and perfect and exotic produce and meats that we get to bend to our will. And this is sort of an expression of it. This is working with Heather [Marold Thomason] at Primal Supply [Meats]. ... I want something where ... I’m in contact with these people because I want to be as much a part of their success as they are of mine.”
The relationship also extends to the customer, he said…
Named for chef Ari Miller’s legendary fishmonger in Tel Aviv, Musi is pioneering relationship-based cuisine, where food is an expression of the people and community it takes to nourish us all.
A small, daily menu offers guests the opportunity to choose a few plates on their own or simply let the kitchen cook for them. Our service is about seasonality and story as much as geography and region. Each plate is intentional and represents our relationships to the farmers, foragers, makers and artisans who inspire us with unique products and one of a kind collaborations.
We are an olive oil forward kitchen and not very gluten heavy. We delight in butter and animal fats, but can adjust to many different styles of eating. Advance notice is appreciated but is not necessary, though it does help us craft the best experience possible for you and your party.
Gotham Grove imports delicious food ingredients made by small Korean producers following traditional methods. We are honored to craft this seven course tasting menu to highlight this amazing catalogue.
Please reserve your table via our Resy link.
1. Oyster with brown rice vinegar.
2. Pickled bamboo, cured seafood, and dolce & wakame salt.
3. Torn scallops, perilla oil ice cream, shiso laminated pasta, and perilla seeds.
4. SIW figs and hanega fig vinegar filled tortellini with farmer’s cheese.
5. Sesame seed encrusted pork schnitzel with black sesame oil & mugwort vinegar dressed greens & tomato.
6. Duck-fat potato doughnut rolled in black sesame with strawberry gochujang ice cream and winter melon vinegar jellies.
7. Fruit & plum vinegar jellies.
Please allow 1.5 hours for the experience. $75 per person. We appreciate your understanding that we are unable to offer menu modifications for this specific event.
