Description
Though the name is Dutch (it means "Today"), the food at this promising East Village restaurant falls within the canon of New American cooking, though Dutch food is always the touchstone and embarkation point for the culinary experiments of Phillip Kirschen-Clark, a chef who cut his eye teeth at Jimmy's No. 43. The collection of northern European brews and gin-based cocktails alone merits a visit to the bar, and the agreeable menu runs from Dutch standards like bitterballen (oxtail croquettes) and pickled oysters, to inventions such as lamb sweetbreads served with Holland peppers and hickory, and a splendid roast hen for two, flavored with lemon and bay leaves.
