Floyd Cardoz tells the Feed about future plans: We are looking to open an offshoot of Tabla with a more adventurous menu. I want to do some of the street food and simpler dishes I grew up with. Lamb feet, brains, liver, whole small fish fried, crabs in the shells, whatever is in season. I am thinking of a chicken liver masala, tripe curry. It will be an intimate restaurant with an open kitchen serving small plates, in the same neighborhood. Sounds sort of like the Indian equivalent of Casa Mono. Bring it on!
The Feed Talks To: Floyd Cardoz [Feed/TONY]