HOUSE Brooklyn — Restaurant in New York

Unbelievable that this place doesn’t have a Michelin star. I think it might even deserve two.

Service was excellent. We talked to the FOH quite a bit, and they knew so much about what they were serving and they genuinely seemed to love what they were doing (or they were good at faking it). The location is a bit strange, at the back of a shop. We weren’t sure where to go exactly when we showed up a few minutes early. Then 6:00pm on the dot, they slid over a wall, and there was the counter seating. Just enough seating for eight people, very intimate.

Here's what I had:

Charred Manganji Pepper Crudités (manganji pepper, tofu, chickweed, capers, cornichon, anchovies, olive, walnuts, scallion oil): personally, I’m not a fan of peppers across the board for whatever reason. I just don’t taste anything. This is very much me, not them. But the rest of the dish was delicious and the plating was gorgeous, possibly the best of the night in that regard.

Yellowtail Tartare & Peach Sorbet (yellowtail, caviar, peach, shallot, kale, rice cracker, monaka): I will be thinking about this one for a while. Salty, sweet, the perfect amount of confrontation of my expectations. Reminded me of the Caviar Kim at Jua but three times better (not to denigrate Jua overall; I love that place).

Stuffed Squid & Cherry Tomatoes (small squid, cherry tomatoes, couscous, red onion, paprika, harissa, coriander, starflower): I remember thinking this was solid in execution, but I don’t recall many details a few days later.

Mozzarella Burrata & Strawberry (burrata, strawberry tuile, pomegranate, blackcurrant sauce), pictured: this felt more like a dessert course, but given the actual dessert course was also cheese and fruit, it makes sense that they wouldn’t want to sequence them next to each other. If they wanted to lower the price of the menu a little bit, it would make sense to drop this dish, but maybe I’d protest. I loved it.

Grilled Eggplant with White Miso Hollandaise (eggplant, bottarga, white miso, bonito stock, pistachio, ginger): probably the least memorable of the night for me since it’s pretty similar to something I had at Dirt Candy recently. My dining companion loved it though.

Red Sea Bream Spring Roll with White Leek Sauce (red sea bream, white leek, spring onion, hijiki, golden mustard): didn’t reinvent the wheel, but certainly the most perfectly constructed spring roll I’ve had in my life. Packed with perfectly cooked red sea bream, it’s not the kind of spring roll you just pop in your mouth.

Grilled Shou Koji Venison with Mushrooms & Truffles (venison, burdock, truffle, chili pepper, mushroom, truffle, chrysanthemum, soy sauce koji, beef stock): the venison was so tender, it was hard to believe.

Eel Pilaf (eel, eel stock, bonito stock, japanese pepper): what a wonderful way to end the savory courses. Just fills you up with warmth. I’ve read that previously they used foie gras, but I wouldn’t replace the eel with anything.

Blue Cheese Terrine & Apple Compote (gorgonzola, cream cheese, fresh cream, apple, cinnamon, olive oil): maybe I’m uncultured, but how is this blue cheese? Where’s the blue? Just completely smooth and sweet, pitch perfect way to end the meal. By the end, the dishes were exactly calculated for my stomach. I ate 100% of every course, and while I had no desire for any other food that night, I could still walk home.

Easily one of the best meals...

I had been wanting to try HOUSE for a while now, being a regular shopper at Dashi Okume. However, had been wary of fine dining experiences in Greenpoint after trying 2 so-so places that privileged novelty over flavor. Well let me tell you, HOUSE did not disappoint.

Picture this. You arrive in a quiet street in Greenpoint, with the typical warehouse-y yet clean, modern and minimalist vibe. You see the interior through giant bay windows of a dimly lit store with Japanese products and ceramics. You see people waiting inside and other patrons dining at the café. By then the store is closed, so you ring the intercom to get in. You wait to be called to the HOUSE, in the back of the store. It feels like you are at your friend's house, and your friend is a sophisticated person with a beautiful house and he cooks for you. The atmosphere is quiet but elevated. There are 10 seats. And you are hosted by 4-5 people. It feels luxurious. You may start the dinner as perfect strangers, but you certainly make friends along the experience.

And the food is incredible. Your friend is an amazing cook. From start to finish, the story is coherent, with subtle development and transitions that never miss a beat or take you somewhere uncomfortable. Flavors are predominantly Japanese forward with some international ingredients and techniques. Noting for example the Monaka filled with ricotta and corn or the french tuile on top of a burrata with berries, reminiscent of Scandinavian flavors.

The highlight of the menu for me was the noodles. With a fragrant Dashi and rich egg noodles covered in egg yolk and fish roe, the final dish on the meal is an unmistakably Japanese grand finale, with an explosion of flavors.

Fantastic experience....

For my partner’s birthday, I set out to find the perfect omakase experience in NYC. After extensive research, House emerged as the ideal choice, blending Japanese and French cuisine with a pre-fixed tasting menu curated by Chef Yuji Tani.

The dining area at House is wonderfully intimate, accentuated by a long sliding door that separates the space from the outside world, creating a private and serene atmosphere. The flora spaced all throughout the table and kitchen gave it a very earthy feel, enhancing the sense of warmth and comfort. The host was exceptionally friendly and knowledgeable, explaining that the name "House" reflects their mission to make guests feel as if they are dining with friends. This philosophy extends to their approach to the tasting menu, which aims to be accessible and welcoming, eschewing the high costs and strict dress codes typical of many omakase and pre-fixed menu restaurants.

The menu at House is kept secret, revealed only upon arrival and changing with each season. This element of surprise adds to the excitement and exclusivity of the dining experience. Our evening began with appetizers, mains and then dessert. Each of which were visually stunning as they were delicious. The portion sizes were generous, leaving us satisfied and content by the end of the meal.

The dishes beautifully showcased a fusion of traditional French techniques and Japanese flavors. Each course was a testament to Chef Yuji Tani’s skill and creativity, seamlessly blending the two culinary traditions.

My partner and I were completely encapsulated during our tasting, and we eagerly look forward to returning to experience another...