New York, NY 10014
Village Voice's Description
A devastating kitchen fire closed Annisa last fall after a nine-year run; now it has reopened and the food is better than ever. Roughly half the menu from before the disaster remains, including a pullet with a pig-foot dice inserted under its crisp skin, with a truffle-driven savor, and a Japanese custard dotted with morel mushrooms and gingko nuts. Newfangled stuff includes a roasted rack of lamb flaunting South African flavors, adding an extra continent to chef Anita Lo's reach. A further theme to menu is provided by a Middle-Eastern dish or two, including squab with fava beans ("Annisa" means "The Women" in Arabic). Dining is on a gently lit raised platform, and the platings are like miniature sculptures.
Tips from foursquare
The perfect special-occasion restaurant? Adam Platt says it’s “an experience that strikes that delicate balance between modern style, classic technique, and pure, old-fashioned gourmet pleasure."
After a year of bad luck, the owners turned to feng shui: obsidian arrowheads and amethyst crystals are buried in the basement here, and walnut and metal essences are mixed into the paint.
Anita Lo’s $95, seven-course tasting menu is one of the best, says Adam Platt. Featured in Where to Eat 2011!
A great place where one can enjoy the great food that past TCM Chef Anita Lo creates. -Carmen Gonzalez, Top Chef
A charming West Village restaurant with a great tasting menu. They are often booked so make a reservation at least 1-2 weeks in advance.
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Reviews and News
Sous chef Mary Attea works at Annisa (13 Barrow Street, 212-741-6699), Anita Lo's sexy Barrow Street culinary haven, where she's contributed dishes... More on Annisa »
Ring in the Lunar New Year (and the year of the horse) with a feast for kings without getting caught in the thick of activities in Chinatown or... More on Annisa »
Anita Lo had a stellar restaurant upbringing -- she worked under David Bouley, Guy Savoy, Michel Rostang, and David Waltuck at Chanterelle before... More on Annisa »