"The prix fixe menu ($45) is a pick-your-own three-course experience. Don't miss the bara chirashi box, a medley of diced fresh fish and tamago with cucumber and soy sauce."
"Brush's dry-aging program remains a draw. Order the chef's selection of nigiri or sashimi ($36 to $60 for 6 pieces) to taste how the process deepens flavor and adds a subtle, almost funky edge to each bite."
"The Ohmine 3 Grain junmai daiginjo ($24 a glass) is a treasure: delicate and floral; the Dassai Blue 50 Nigori from the brewery in Hyde Park, New York ($12 a glass), is partially filtered with rice bits, lending to a creamy texture."
Brush Sushi, celebrating its 10th anniversary, enhances its offerings with a broader menu that includes lunch, brunch, and dinner options. The prix fixe lunch menu features a customizable three-course experience. Signature dishes include hay-smoked miso duck breast and dry-aged fish selections. The restaurant also offers creative nonalcoholic drinks and sake flights, showcasing various rice varieties and unique flavor profiles. The croissant, made by chef ChingYao Wang, is a highlight with its flaky texture and optional truffle and mushroom whipped cream.
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