Greenpoint’s U Omakase (173 Greenpoint Ave.) delivers 13 unique courses to 13 diners around a convivial communal table. One of the restaurant’s newest courses includes snow crab in nage (or broth) with black garlic foam.
This week, U Omakase has shared the recipe for the black garlic foam. “We use it on either lobster or crab, but it really goes well with everything,” Chef Luis Durand said.
Learn how to make U Omakase’s black garlic…
2
Free to read, funded by readers. Join as a member and get a free gift.
Greenpointers has covered Greenpoint & Williamsburg since 2007 — community boards, rezoning fights, local businesses, and the people whose lives and work give the neighborhood its character. Local news is collapsing across the country, but we're still here: independently owned, no corporate backing, no paywall. 18+ years, 280k+ monthly readers and followers, funded by the community we serve.
Why your support matters
Nicely written and photographed. I am sure it is good if that is your thing but it should be called microscope soup. It looks like a specimen on slide. You will need a microscope to see it while you are eating.
Not soup Paul