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RESTAURANT REVIEW
Most chefs who open their own restaurants have résumés that include experience in some of the most famous kitchens in the world. But, rather than reflecting the mentorship of a Gagnaire or a Keller, Tim Cushman draws his influence from Asia – specifically, from Japanese izakaya chefs. Cushman’s menu is a delight to read, and filled with interesting-sounding creations like small plates of hamachi with spicy banana-pepper mousse and fried Kumamoto oyster with yuzu aioli and squid ink bubbles. Larger plates include five preparations of Wagyu beef and four of Poulet Rouge chicken, as well as eggs and truffles served four different ways. Wife Nancy Cushman handles the wines and cocktails and “would qualify for the title of master of sake if there were such a thing.”