I recently visited ILIS, a newly opened restaurant in Brooklyn. The restaurant's culinary style is Scandinavian, influenced by the renowned Noma, and features seasonal plants, seafood, and game from North America. This unique combination makes ILIS stand out among New York restaurants. Despite being located in a less convenient area of Brooklyn, the restaurant excels in food taste, dish presentation, and overall service, perfectly aligning with the Michelin three-star description of an 'exceptional cuisine that is worth a special journey.'
Several aspects of the restaurant left a deep impression:
1. The restaurant follows the farm-to-table concept but goes beyond the ordinary, reaching a 'nature-to-table' level. They source ingredients from nature, including those overlooked by many farms, providing a taste experience uncommon in regular restaurants.
2. The presentation of dishes is exceptional, utilizing seafood shells and plant-based containers as utensils, enhancing the overall taste experience.
3. The cafeteria operates smoothly, with a clear separation between cold and hot food areas, ensuring food safety and peace of mind for diners enjoying cold dishes.
4. Both servers and chefs are enthusiastic about preparing and introducing dishes. Their positive service helps customers have a comfortable dining experience, showcasing their knowledge and passion for their work.
5. The restaurant has perfect lighting with a Nordic cool-toned yet warm atmosphere. The background music complements the ambiance well, maintaining an ideal volume.
However, being a newly opened restaurant, there are areas for improvement:
1. The pace of serving dishes is slow. Opting for the Field Guide menu took a total of 3.5 hours, which might be too long for those with other evening plans. Some cold dishes had intervals of over half an hour, making the wait for the next course a bit tedious. Shortening the dining time to 2-2.5 hours could provide a more coherent taste experience and allow the restaurant to accommodate more guests in one evening.
2. The restaurant does not provide a printed menu after the meal. While chefs and servers announce the dishes, having a printed menu for guests to take as a keepsake would be a nice addition.
3. The Field Guide menu predominantly features seafood, lacking variety in meats and vegetables. Adding a couple of options like beef, venison, and poultry, along with fresh vegetables as accompaniments to seafood dishes or preparing seaweed as a vegetarian option, might enhance the taste experience.
4. The desserts are overly simple, and all are milk-based, resulting in some repetition. Introducing a solid dessert, such as cake, chocolate, or fruit, alongside the existing liquid milk-based dessert, could add variety.
In conclusion, ILIS is a highly impressive restaurant, and as a new establishment, the areas for improvement only increase the anticipation for the next dining experience.