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Chefs Matthew Lee and Jeff Kim are behind the East Village's well-loved Nudibranch. The food is contemporary with strong Asian influences along with a few Italian and Scandinavian elements making an appearance. Portions lean dainty, but nobody seems to care, as they're all nibbling off each other's plates, family style.
Begin with fried frogs legs finished with bright galangal and lemongrass before tucking in to cauliflower three ways. The signature mushroom dish has been on the menu since day one.  
Finally, the rosette with a pear compote and diplomate cream is a light and subtle finish to a bold meal—and worth the add on.