"People always ask me what's the difference between NAHA and Brindille," Carrie Nahabedian says. For starters, as opposed to NAHA, Nahabedian calls the Brindille menu "refined Parisian" whereas NAHA brings together a variety of influences. Nine hors d'oeuvres, eight entrees, four desserts, and extensive selection of French cheeses land on the menu, eschewing small plates for traditional courses.
Starter highlights include king crab merus with spring tea tapioca custard, black truffles, and sauternes; frog legs with a very light cauliflower cream with parsley, hazelnut, garlic, and ramps; and two salads (soft lettuce and frisee-based).
In the entree section is the "Lobster Brindille" that was leaked before opening, a sliced-rib eye with potato tarte tatin that Nahabedian says "people will cry when they eat it," a "Tranche of Duck" that is the only item that's similar to a NAHA dish, a whole-roasted monkfish, and a non-traditional dover sole that's a nod to her father's love of France despite a traumatic injury there in World War II.
Brindille will be open seven days a week for dinner only. They're not doing private dining, but will open up for private lunches a handful of days throughout the year. The soft openings, tonight and tomorrow, are booked. They'll be closed on Sunday and open to the public on Monday.
· All Brindille Coverage [~ECHI~]