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THIS RESTAURANT IS CLOSED Bei Restaurant Review: Bei at The Opposite House draws its culinary inspiration from Japan, China and Korea. The restaurant inhabits a subdued space with a sushi bar presided over by a Japanese chef in addition to the dining room. Soft lighting from bulbs suspended from the ceiling creates an ambience that's fitting for a romantic evening or special occasion. Chef de cuisine Max Levy trained at the French Culinary Institute in New York and worked in Big Apple sushi spots like BondSt, Sushi Yasuda and Megu. Before joining Bei, he spent a few months at an eel farm in Japan. His food is very technical; it's precise and sophisticated with layers of hot and cold as well as interesting colors and textures. The meal starts off with a trio of flavored butters --- perhaps edamame, pork fat and popcorn. Ingredients are sourced as locally as possible and a number of items are made in-house, such as the saltwater tofu. This is served with six sauces and fresh wasabi grounded tableside. Sushi and sashimi can be ordered à la carte, but we recommending opting for the chef's daily selections. The extensive Asian fusion menu might also feature foie gras terrine with miso mustard sauce; blackened miso pork belly with baby taro and tatsoi; and Wagyu rib cap with pickled garlic, cucumbers and morels. The worldly wine list offers sake, Japanese and Chinese spirits, and beers from near and far, including Coopers Pale Ale from Australia and Brooklyn Lager from New York.