ABC Kitchen, Jean-Georges Vongerichten and Dan Kluger’s 18th Street collaboration, is known for fantastic dishes that reinterpret vegetables. There are pizzas with farm-to-table toppings and lots of fresh, light entrées. All served in bright white dining room littered with bric-a-brac and chandeliers sourced from the attached ABC Carpet & Home.
However, on a recent dinner jaunt to the restaurant, there was one dish that stood out from the rest. It eclipsed the beets with yogurt and the pretzel-crusted calamari. And blew the socks off of the black truffle-burrata fondita (a special for the evening). Yes, this dish was better than melted cheese and truffles.
Served on the half shell, the raw diver scallop is a refreshing starter that will wake up your taste buds and start your meal off on the right foot.
Thinly sliced rounds of shellfish are topped with paper-thin pieces of jalapeño, pistachios, and lemon oil. One bite’s fresh and citrusy; the next gets a little heat from the pepper. The nuts give the whole thing texture.
You can find this crudo on the brunch, lunch, and dinner menus. If you don’t have a reservation in the near future, it’s worth pulling up a bar stool to try a bite. Before this über-seasonal restaurant removes it from the menu.