The Harrison Coupons and Deals
Expect comfortable chic with Tribeca-style grandeur—dim tea lights and dark wood mixed with brown leather banquets set to windowed doors which wrap around half the space, offering a panoramic view of downtown. The highlight here, however, is the food. Chef Ari Bokovza has been at the helm since January of this year, carrying on the restaurant’s tradition of serving refined renditions of classic rustic fare. Think crisp, refreshing radishes with bagna cauda and Maldon salt (a cool crudité of sorts), and expertly seared day boat scallops in a zesty preserved lemon butter. Juicy skillet-roasted chicken offers a taste of home (only better—sorry Mom), while the corn crusted Chatham cod, with its intensely aromatic shellfish broth, displays a mastery of concentrated, layered flavors. Pastry Chef Colleen Grapes makes sure dessert is no afterthought; do not miss her parfait that uses a new type of chocolate, Dulcey “blonde” chocolate (newly released to the United States from Valrhona). Layers of Dulcey panna cotta, vanilla stewed apricots, crunchy dark chocolate pearls, lemon granita and almond cookie crumble come together to create a storybook ending.