by Cynthia Honore on Have been to Greenhouse a few times & every time has been a good time. First and foremost the crowd at Greenhouse is good looking and socieable. The tables are close to eachother so by the end of your first drink your usually mingling with those around you. I never experienced a drink at the bar although I'm assuming it can be quite expensive and the bars are small so good luck with that! Each time I have gone to Greenhouse, I've had a table downstairs with a phenominal waitress. She's always on top of things and looking to cater to your needs. The music is great, the place is small so when the vibe gets going - IT GETS GOING. Door is strict. Usually a mess outside so I recommend table reservations, looking good & getting to the venue early. Saturdays cater to afterhours so if your out for a regular Saturday night party, you may catch yourself staying out a few hours later or walking out to a line walking in. All around great times at Greenhouse!
by Ivanka B. on Unreal. Definitely different than the NYC location but this time I had the omakase - with the more expensive ingredients, and it was worth every last penny!! To start: lychee cosmopolitan - with a fresh lychee and the flavor was great! #1: Toro tartare w/crispy shallot mixed in, topped with osetra caviar in a dashi broth. Japanese mountain berry on the side to cleanse the palate afterwards. #2: trio of Kumamoto oysters with Japanese salsa, champagne ceviche & jalapeno fish sauce - I was wary of this course though I love oysters, but accompaniments married well with the oysters. #3: whitefish carpaccio: red snapper flash seared in sesame oil with a ginger soy sauce - amazing dish, one of my faves from the night and it was slightly warm b/c of the sear! #4: hamachi sashimi salad w/microgreens and onion dressing - not a fan of the bunny food but those 3 thick luscious slices of hamachi were divine! Intermezzo: Vincanto vinegar soda palate cleanser - Italian sparkling wine w/touch of vinegar - very refreshing and unique. #5: 8 spice lobster w/yuzu creme fraiche - my least favorite dish b/c i'm not a fan of bold spices but the lobster was cooked to perfection and succulent and the creme fraiche was able to tame down the spice for me. #6: Kobe sirloin w/lemon soy reduction & basil oil - very good, though I don't see what all the hype is about Kobe beef, frankly I think it is a bit tough! #7: sushi array: chu-toro, red snapper, tuna, orange clam & skipjack tuna - perfect way to end the savory portion of the meal. #8: bittersweet chocolate torte w/caramel corn mousse and blueberry smear - i love chocolate but the star of this show was the caramel corn mousse! By far the most interesting gastronomical concoction I have ever tasted and of course it was shaped in a perfect cannelle! During the course of dinner we enjoyed a carafe of chef Morimoto's signature sake: Sho Chiku Bai - Junmai Daiginjo - really excellent. Quite simply a phenomenal meal.
