Floyd Cardoz cooks up freshest, weirdest, most mouthwatering take on new Indian cuisine this side of anywhere. Combines all-American greenmarket produce and East Indies spice. Prix-fixe hits stellar tapioca-crusted shrimp in braising greens or coconut curry. Seasonal tasting menus and mango chutney to go. Two floors of bank vault-esque grandeur. Bottom level Bread Bar offers both the great...
Some call it “Nouvelle Delhi” or “Haut-Indian”; neither description fully conveys the crafty blend of flavors and textures that emerge from the Tabla kitchen. There are other Indian venues in the city that offer fine dining in the “New Indian” style, but Tabla can boast modern dishes and flavor experiences not found elsewhere; the result is a menu with which one can immediately bond.
Chef...