Mike Hiller hit up Village Marquee to investigate new chef Andre Natera's spring menu. The standout dish was "sticky fried Brussels sprouts with chunks of crispy Spanish chorizo", "a thrilling mashup of Momofuku-meets-Mission-Chinese". Hiller also notes that the restaurant has foregone the white tablecloth look — instead, "Marquee's decided to go casual, to strip the tables back to their bare-wood nakedness and turn up the lights." [Escape Hatch]
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