CRUDOBAR with NORI (at breadbar)... SO, SO, GOOD!
I just ate here last night, WOW!! It was fantastic and spectacularly delicious!! That said, it's only going on there with chef Nori for 5 MORE NIGHTS!! He mentioned that the owner of breadbar is toying with having a menu of with some of his concepts on the menu at night full time, but thats just a maybe and would be without Nori there.
Here was the best part. Breadbar at century city mall is way in the back and out of sight in some ways, which may be why very few people are showing up for crudo this last week since it started. Nori seemed surprised that so few people were around the mall at night. The good part about this is that he lavished attention on us. We were the only people sitting at the bar the entire time we were there eating. The restaurant was a little over half full, but nobody at the bar. The menu consists of about twenty items, we didn't see any omaske listed so we created our own (turns out there was one but we stuck with our own) Anyhow, we ended up eating every single thing on the menu, save two or three items. We ordered about twelve items and what we think happened is that Nori got so excited that we were excited about his food, that he just went crazy (magnificently good crazy) for us. He sent us item after item that we did not order, some on the menu, some not, and they were all absolutely amazing. I don't know if he'll have the mussels again, but they were off the charts, in a sweet but light coconut curry sauce, some greens and a chorizo like sausage that really blended well with both. Other highlights were, the tuna tartar, the hamachi, the shima aji, the snapper, and the monkfish liver fois gras terrine. also the sweet shrimp. also the black cod slider, which my wife didn't let me get close to, but i hear was quite good.
We were stuffed, then he says, let me make you guys some desserts. We didn't realize that we were in for it again. There are not desserts on the menu, but he brought us an unreal frozen hibiscus in some kind of very light cream with little dollups of some very good strawberry preserve and some other things. This was one of the most delicious desserts i've ever had. On the heels of that he emerges from the kitchen with a little (a lot) white chocolate risoto that he'd just whipped up. It had some dried apricots, and a really, really good chocolate powder sprinkled over it.
Short story long, he was a very nice guy, very kind and gracious and a very good host. Oh and his food is DELICIOUS!!! And we had all of his attention the whole time we were there, no BS. I'm sad it's only for five more days there. I wish it was more.
Must make it back...