Along with new partners Patrick Fahey of Macao Trading Co. and Tommy Hill of nearby Los Americanos, Iron Chef Masaharu Morimoto will open Bisutoro on Monday at 313 Church Street, where his space-age Tribeca Canvas closed in August after just nine months in business. The interior has been redone, and the Japanese-whisky-centric bar is now stocked with Yamazaki eighteen-year and Hakushu twelve-year, the latter of which features in several cocktails. Gone are the rock-shrimp nachos and menu of gonzo finger food, which have been ditched in favor of takes on standards like baked oysters with yuzu, steak frites with togarashi butter, and carbonara made with uni and quail eggs. The bar menu, which will also be available for late-night dining, consists of small plates like goat-cheese-stuffed shishitos, short-rib buns, and a Wagyu burger with teriyaki onions and wasabi aioli. We’ll take a more detailed look at the space, and the menu, on Monday. [Earlier, Related]
