Frog Legs Wontons
You can almost picture Kermit skipping across the lily pads in this edible trompe l’oeil: The soup’s surface is dappled with nasturtium flowers and leaves. The housemade wontons are filled with sous-vide frogs’ legs, crunchy kuro edamame, and creamy parsnip purée. And the broth of pressure-cooked carrots and ginger gets its sweet, vibrant flavor, according to Wylie Dufresne, from the black dirt in which Greenmarket farmer Alex Paffenroth grows his roots.
157 Second Ave., nr. 10th St.; 212-539-1900