Tamil Home Cooking From a Chef's Grandmother, Reimagined in Williamsburg
Order scallop crudo under panakam granita, then a ras malai tres leches, in a 45-seat room behind a bright red front.
🌿 Grandmother's Recipes, Plated Anew
Start with the scallop crudo: thin slices laid over puli inji, the tamarind and ginger paste her grandmother Mythily is known for, then buried under a cardamom panakam granita. The eeral fry turns chicken liver into a mousse served with crisp nei appam and figs, and the green circle kozhi ballotine rolls chicken breast around sorrel and coconut chutney. Dessert is a ras malai tres leches with saffron, whipped white chocolate and pistachios.
Brooklyn Magazine's October 5 review listed the scallops at $28, the chicken liver mousse at $22, the ballotine at $38 and the tres leches at $16, with cocktails at $17. Chef Rasika Venkatesa, who grew up in Chennai eating her grandmother's cooking and later competed on Top Chef Season 21, opened here on September 30.
Dinner runs Wednesday to Saturday from 5 PM to 10 PM and Sunday from 4 PM to 9 PM. The restaurant's site says tables open 15 days ahead at 9 AM Eastern, and parties of more than six should email the restaurant. Marcy Av (J, M) and Bedford Av (L) are each about an eight to ten minute walk.
