Saturday night's dinner at Bouley didn't have many surprises. Why does it seem hard to find something new at restaurants these days?Its entry, a wallful of apples, was intensely fragrant. Lovely interior.
What made the biggest impression? Soy gelee cubes only slightly bigger than the size of pin-heads. A tuna sashimi dish was sprinkled with these dark, salty miniature jelly cubes. There were white mystery jelly cubes, too. Yuzu cubes?
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