Goosefoot

Goosefoot Restaurant Review:

Chris Nugent (ex-Les Nomades) has crafted something decidedly neighborhood in feel, while keeping his high-style, ingredient and technique driven approach intact. The restaurant’s name, which refers to a plant family, nods to its farm-to-table focus, while eight- and 12-course tastings build upon Nugent’s compositions past. That may mean loup de mer, accented by Meyer lemon and sunchokes with tapioca pearls; chestnut soup with Alba mushrooms and truffle essence; or cumin-scented Angus beef, plated with heirloom carrots, namesake goosefoot and shallot jus. By the way, everything from epazote to lamb’s quarters fall under the Goosefoot header, leaving plenty of room for Nugent to work his magic. Composed desserts likewise do not disappoint. And, because the restaurant is BYOB, fine dining is a relatively manageable affair.