I had an opportunity to check out the revamped Lounge on 20 last night, and was impressed by the innovative, beautiful menu items we sampled. The lounge/restaurant’s new chef, Pajo Bruich, a respected local practitioner of molecular gastronomy, has brought a scientist’s sensibility to his menu, featuring intriguing components like “compressed” pineapple salsa; vivid red Fresno chili “pearls” (that look like glassy fish roe); and an intriguing walnut “soil” that’s sprinkled carefully around his stunningly presented heirloom beet salad (which also happens to feature a knockout strawberry beet sorbet).
If you’re looking for a thoroughly creative (and modern) dining experience, Bruich’s menu is guaranteed to deliver. And with warm weather upon us, Lounge on 20’s fabulous outdoor dining area gives you another reason to visit this attractive midtown eatery. (Hint: Don’t miss the bar’s refreshing “Sherry Cobbler” cocktail, perfect for a balmy evening – prepared from sherry wine, orange liqueur and citrus juice, garnished with fresh berries and a mint leaf).