The three-martini power lunch: Solid. Traditional. Important.
The three-saketini power lunch: Crisp. Unexpected. Happening tomorrow at the Bal Harbour Shops.
That’s when Makoto, Stephen Starr’s new temple of oysters, foie gras dumplings and sake, officially opens for lunch.
Consider this mega-dojo a dim and sexy antidote to the frilly poodle-friendly happenings at the shops. The floors: dark African wood. The communal tables: topped with gray marble. The deep booths: carved from Indonesian teak.
If you’re early, grab a lemongrass and sake mojito from the white clapboard bar outside in the courtyard (like a Nantucket-meets-Tokyo dive). If you’re right on time, you’ll be escorted straight to the polished concrete sushi bar (solid), a table on the floor (good), a table on the eastern patio (better) or a semiprivate booth in the back (best).
The restaurant is named after the sushi chef, a perfectionist who rolled maki alongside Morimoto. Which means your crab and spicy tuna roll is served on a shiso leaf with razor-thin jalapeño, your Kurobuta Pork Belly is served with micro chives and those Foie Gras Gyoza come with yuzu marmalade.
It’s the caviar of marmalade.
The three-saketini power lunch: Crisp. Unexpected. Happening tomorrow at the Bal Harbour Shops.
That’s when Makoto, Stephen Starr’s new temple of oysters, foie gras dumplings and sake, officially opens for lunch.
Consider this mega-dojo a dim and sexy antidote to the frilly poodle-friendly happenings at the shops. The floors: dark African wood. The communal tables: topped with gray marble. The deep booths: carved from Indonesian teak.
If you’re early, grab a lemongrass and sake mojito from the white clapboard bar outside in the courtyard (like a Nantucket-meets-Tokyo dive). If you’re right on time, you’ll be escorted straight to the polished concrete sushi bar (solid), a table on the floor (good), a table on the eastern patio (better) or a semiprivate booth in the back (best).
The restaurant is named after the sushi chef, a perfectionist who rolled maki alongside Morimoto. Which means your crab and spicy tuna roll is served on a shiso leaf with razor-thin jalapeño, your Kurobuta Pork Belly is served with micro chives and those Foie Gras Gyoza come with yuzu marmalade.
It’s the caviar of marmalade.
