It’s an exceptionally pleasant and comfortable place to spend a few hours. Enormous paintings and a massive drying rack, from which hang sunflowers and chilis, bring warmth and color to the industrial space, and there’s a very Danish-looking lounge area along one wall. ![]() The room is gorgeous, dominated by the huge open kitchen in the center of everything. Plus there are roving carts with awesome one-offs like a smoky clam and tomato drink served, hilariously, inside a giant shell, which has been split open, cleaned out, and resealed with beeswax, so it functions like a flask. Spoiler: both preparations are equally amazing. Every night there’s a list of base ingredients - mushrooms, say, or eel, or beets, or bison - and you choose which ones you want, and whether you want them blasted by the wood-burning fire roaring away in the kitchen, or served cold. The name Ilis is a portmanteau, a combination of the Danish words, “ild” and “is,” or fire and ice, and the menu’s structure follows suit. ![]() Hands down the most wall-to-wall exceptional, unique, thrilling meal I had in Brooklyn all year. ![]() Mads Refslund, one of the world’s most famous chefs for his role in co-founding Noma, opened the restaurant of his dreams in 2023 right here in an old rubber factory in Greenpoint, and it’s an absolute stunner. Surf clam and tomato cocktail, served in handy shell flask (Scott Lynch)
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