Cuisine:

• Indian
• Others
• American

Tabla Description:
Tabla---the sub-continental star of Danny Meyer's restaurant empire---relies on the never-ending variety of spices from India for truly daring culinary inspiration. The décor, too, incorporates some Indian-inspired architectural touches. Downstairs is a no-reservations Bread Bar where you can sample an array of Indian breads hot from the clay tandoor as well as an assortment of dips and sharable dishes---rosemary naan with a faintly sweet tomato chutney, for example. A more formal upstairs dining room is where chef Floyd Cardoz, a native of Bombay, prepares food that excites even the most jaded taste buds. The prix-fixe menu features exotic offerings like a crab cake pappadum with avocado salad and tamarind chutney or black spiced whole roast chicken with celery root purée, roasted local cauliflower, and sour plum jus. The exotic desserts include ambrosial Tahitian vanilla bean kulfi with lemon grass and curry leaf consommé and lychee sorbet.


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