It’s always fun when a daring restaurant like Brick gets the Bauer treatment.
Chef Noah Tucker’s Tendernob “free-wheeling” eatery might just have the most provoking menu items in the city, and with an encouraging, 2.5-star Chron review, it seems that taking a chance has paid off for the developing experimental chef:
How about cauliflower soup with rosemary and chocolate ($8)? Seared tuna ($19) with pickled papaya, avocado, sea beans and grapes? Or stuffed quail ($22) with foie gras, white peaches and artichokes?He uses contemporary cooking techniques liberally, updating Buffalo wings with confit chicken and Gorgonzola foam ($8). He uses ginger dust on his sashimi ($10), vanilla lemon oil to flavor pan-roasted dorado ($21) with sweet corn and a bacon dashi broth.As unlikely as some of the combinations may sound, he generally pulls them off, and even if there’s a slight miss, the menu is so well priced that most customers don’t resent the effort.
It’s always fun when a daring restaurant like Brick gets the Bauer treatment.
Chef Noah Tucker’s Tendernob “free-wheeling” eatery might just have the most provoking menu items in the city, and with an encouraging, 2.5-star Chron review, it seems that taking a chance has paid off for the developing experimental chef:
