Went to Annisa to celebrate a 2nd Anniversary.
In all, a fantastic meal.
I remember the restaurant itself being darker and swankier from walking by, however, inside, it was bright, clean and sparse. Very nice room, music made it somewhat David Lynch, in a good way.
We started with Grilled Baby Eggplant (hers) and I had Oysters with Root Vegetables prepared three ways.
The first was a shot of an oyster and a beet broth that was inspiring. One of the most fun things I have eaten in a while, and I was smiling ear to ear.
Second was a fried Washington Oyster over Celery Root and Mustard that was dynamite, reminiscent of the Soft Shell Crab at Red Cat. Third was an Oyster in a piece of potato with a cream type sauce that was super. I could not reccomend this dish highly enough, and apologize for any missing detail.
For mains, she had a King Salmon, rare, with Creme Fraiche, Caviar and some sort of Potato, was fabulous.
I had the Sable in Shiso Broth, with Tofu. The fish was perfectly prepared, the broth unreal (filled with flying fish roe), and the tofu perfect for picking up the broth. I used fork half the time and spoon the other half. I thought this dish was superior to the black cod at Nobu. When I go back, I will have to order it again.
For dessert we had Apple Tart with Vanilla Ice Cream and Caramel Sauce. Though a typical dessert, the execution was clearly not.
Have to say that Annisa lived up to 100% of the hype and that I would go back in a second.
Bill with a 55$ bottle of wine and a 10$ glass of port was $210 after 20% tip.
Rocco Dispirito was in the place, so Anita Lo was in the dining room an awful lot, which was nice and not so not nice to see, interpret as you may.