Haven's Kitchen

Talking Shop

The opening of the High Line in 2009 coincided with the early days of our dating history, and so it made for a great after-work date. We walked from Gansevoort Street to 20th St, enjoying the balmy air and working up our appetites. When we descended at 20th St & 10th Ave, we stumbled across Cookshop which seemed like an ideal place to satiate our hunger... Or so it would have been had we had reservations.

This past weekend, two years later, we finally returned to Cookshop to celebrate our 2-year anniversary and reminisce on those first shared moments.

Here's what we had on this special night:

Kumamoto Oysters

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Montauk squid, pickled shishito peppers, yukon gold potatoes, parsley & harissa aioli
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Spinach, crispy onions, soft farm egg, bacon & sherry vinaigrette
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Golden Wreckfish, wilted escarole, black olives, lemon, anchovy, toasted almond sauce
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Idaho Potato Gnocchi artichokes, spinach, braised leeks, royal trumpet mushrooms & ricotta
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Caramelized banana bread pudding with bourbon ice cream

EN Again

I-Ron Chef

The first time I met Chef Morimoto, there was no mistaking that he was a true artist. While we were meant to discuss a business venture in Bangkok, all he did was focus on his love for Thai food and the elements that could be infused for Japanese-Thai melodies. This was my first clue that his awareness of art in cuisine was unparalleled and his success was well deserved.

Over the last few years, Morimoto Restaurant has become my mecca for dependable high quality, high-end Japanese-fusion cuisine. As we started to take in the contemporary decor and backlit glow, the meal was introduced to us by Chef Morimoto himself. It was a warm greeting between two old acquaintances, that sent all the right signals to the rest of the staff...










































Fortunately, we sat the Sushi bar and enjoyed watching Chef's apprentices at work, carefully slicing and preparing fresh cuts of aquarian delicacies. The seared scallop appetizer was topped with spicy tokyo scallion, revving our engines for the main course. It was cruise control with the sashimi tasting, each piece delicate as flower petals with a negitoro roll that melted in our mouths (favorite roll to date) to create a gorgeous landscape. The DIY Ishi Yaki Buri Bop was served, then finished by the waiter who sizzled yellowtail strips on the edges of a hot clay pot, and mixed rice with egg and soy. A steamy treat to warm the soul. Finally, the molten chocolate birthday cake was served with green tea ice cream over red beans and garnished with coconut gelee cubes. This meal was true art delivered by a skilled master.... a beautiful feast to kick off Sara's birthday festivities.