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Choose from 16 different soba-noodle dishes, in hot and cold versions, with various garnishes and add-ins. The noodles--homemade every day--are available in three different levels of refinement. Jean-Georges Vongerichten is an owner and advisor on the project, but he isn't doing any of the cooking, leaving that to the brothers Masa and Yoshi Matsushita, who, in turn, have imported a team of Japanese chefs to staff the kitchen. Skip the outrageously expensive small plates and appetizers, and go for the more reasonable, but still expense-account-worthy, soba.
Soba, those nutty, austere Japanese buckwheat noodles, were once considered dirty peasant food, and unfortunate nobles were forbidden from slurping them. Fast-forward about 400 years: The nobles have broken into the soba stash with a vengeance.... More »
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