Degustation Wine & Tasting Bar

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Emily Peet-Lukes

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239 E. Fifth St. New York, NY 10003

212-979-1012

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Critics'
Pick
Ogden Nash's Last Meal
Award Winner 2007

Cuisine(s): French, Spanish

Hours: Daily 6pm-10pm

Price: $$$
Payment Types: All Major Credit Cards

Features: Private Party

Serving: Dinner
Alcohol: Beer, Wine

Reservations: Accepted, Highly Recommended

Parking: No Parking

Description

The 15-item menu of small plates touches on the tropes of molecular gastronomy. Three or four make a meal. There's an egg cooked at 147 degrees (the temperature at which albumen coagulates), a squid body stuffed with lentils and chorizo, and a savory mussel broth topped with celery foam immersing a fried artichoke and a Kumamoto oyster. The wine list contains several beguiling by-the-glass choices at its lower end, and watching the cooks as you sit at the counter is part of the fun.

2007 | Ogden Nash's Last Meal

America's favorite comic poet once wrote, "Celery, raw, develops the jaw," which prompts us to play a little trick on him. We'll invite him to Degustation, where one of chef Wesley Genovart's signature dishes is a fried artichoke and a kumamoto oyster deposited in mussel broth topped with raw-celery foam. Ha, ha--Oggie won't get much crunch out of that! We'll follow that up with a deconstructed roast-beef sandwich at this enclave of molecular gastronomy. More »
2006 | Best use of Lamb

We're not talking about the shaggy beast, but about East 5th Street impresarios and local dandies Grace and Jack Lamb, who are often to be seen prowling the neighborhood. Their latest mini-restaurant features mini-dishes, making Degustation one of their greatest successes. The modest choice of 15 or so includes many novel creations in a scientific vein--including an egg poached at 147 degrees, which leaves the yolk fluid and turns the white into jelly, and a mussel broth with a fried... More »

Seize the Egg

By Robert Sietsema | Tue, June 27, 2006

Jack and Grace Lamb are the acknowledged king and queen of micro-dining. While other restaurateurs dream of birthing behemoth restaurants of two or three hundred seats apiece, the Lambs continue to churn out 16-seat spaces in an empire centered on... More »

Main Menu

Appetizers

$4.00

White Miso Soup
with yuba tofu and wakame

$5.00

Edamame
served warm with cracked sea sa

$8.00

Exotic Japanese Mushrooms "en Papillote"
steamed in sake and yuzu

$10.00

Yasai Yonshu Four Vegetable Hassun

$10.00

Seaweed Salad

$12.00

Braised King Salmon In A Delicate Sea Urchin Sauce

$16.00

Assortment Of Yellowtail Sashimi Hamachi
kanpachi, hiramasa and shima aji

$18.00

Trio Of Tartares Blue Fin Tuna, Salmon And Yellowtail
served with lotus root chips

Sushi And Sashimi Entrees
Served With White Miso Soup

$34.00

Selection Of Sushi
a selection including blue fin tuna, yellowtail, scottish salmon, sawara, fluke, botan ebi, eel and live scallop, served with chef's special roll

$34.00

Selection Of Sashimi
a selection including blue fin tuna, yellowtail, scottish salmon, sawara, fluke and jumbo sweet shrimp

$42.00

Makimono Omakase
a tasting of all nine large makimono rolls

$50.00

Omakase Chef's
selection of sushi or sashimi

Large Makimono Rolls

$16.00

Anago
with baby asparagus, shitake mushrooms and sea salt

$16.00

Unagi
with shrimp, golden tobiko, avocado and kaiware

$16.00

Salmon
with shiso furikake, bonito flakes and white miso

$16.00

Scallops
with yuzu zest, avocado, scallions and chive oil

$16.00

Spicy Tuna Yellowtail
with scallions and cucumber

$16.00

Negitoro
with japanese pickles

$16.00

Japanese Snow Crab
with avocado and kani miso

$16.00

Seared Japanese Red Snapper
with shiso, kishu and cucumber

$16.00

Salmon Skin
with kaiware, cucumber and japanese pickles

Small Makimono Rolls
Cut Or Hand

$6.00

Tekka
blue fin tuna

$8.00

Spicy Tuna

$6.00

Hamachi
yellowtail

$6.00

Sake
salmon

$7.00

Avocado

$6.00

Takuwan Pickled Radish

$5.00

Ume Shiso Kishu Plum And Shiso

$5.00

Spinach

$5.00

Enoki Mushroom

$5.00

Asparagus

$5.00

Yamaimo Mountain Yam

Looking for another city?

Degustation Wine & Tasting Bar

239 E. Fifth St. New York, NY 10003

212-979-1012

Description

2007 | Ogden Nash's Last Meal

2006 | Best use of Lamb

Seize the Egg

By Robert Sietsema | Tue, June 27, 2006

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