Vestry is a foolproof destination for guests craving a quiet evening in an intimate setting with a seafood- and vegetable-focused menu, replete with global inflections. Steering this kitchen's reins is Chef Shaun Hergatt, so diners should expect nothing less than culinary art. The shiitake handroll employs wasabi leaf instead of nori and makes for a cool, natural and zesty bite. Pescatarians will exult in the salt-cured ocean trout paired with nashi pear for a sweet and savory affair; or black seabream seared to golden crisp before being enriched by a spiced yuzu-kosho sauce.
Close on the heels of these savory treats is a finale of Tahitian vanilla-and-star anise semifreddo, cloaked by deep-purple mountain huckleberries.