Gramm
Young chef Erwan Kenzo Nakata has a Japanese and Breton background, so it’s no surprise that his cooking is an intriguing fusion of Asian and French cultures. Seasonal five- to seven-course tasting menus have featured seared cod in a delicate matcha foam, smoked salmon topped with shavings of spicy black radish, and a ginger-infused cream of beet and carrot accented with a Parmesan crisp. The minimalist dining room—simple folding wood chairs, black tables, plain white walls—isn’t much on character, but it keeps the focus on the the bold colors and flavors of the dishes.
Young chef Erwan Kenzo Nakata has a Japanese and Breton background, so it’s no surprise that his cooking is an intriguing fusion of Asian and French cultures. Seasonal five- to seven-course tasting menus have featured seared cod in a delicate matcha foam, smoked salmon topped with shavings of spicy black radish, and a ginger-infused cream of beet and carrot accented with a Parmesan crisp. The minimalist dining room—simple folding wood chairs, black tables, plain white walls—isn’t much on character, but it keeps the focus on the the bold colors and flavors of the dishes.
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