Vincent Fox

Ilis
2023.10 dinner
.
.
.
Bison
Tartare with passionfruit leaves and salted rose petal
Sauce made of bison heart and grasshopper paste with late summer berries
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
Wild duck from Lancaster, Pennsylvania
Smoked and grilled, served with plum sauce, salad and duck bone soup
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
American wild eel
Fire: 48-hour brined and barbecued eel on-the-cob brushed with black garlic Japanese tare sauce using marigold flower
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
American wild eel
Ice: Aerated mousse of scraps of BBQ eel and whipped cream, served with eel jelly, roasted quince, Platinum Osetra caviar
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
Tuna
Slightly grilled on konbu with sunflower seed miso and salted shiso
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
Raw Maine scallops
Wrapped in salted anise hyssop and served with citrus, sweet peppers, and nasturtium
Poured with a warm ponzu tea to drink afterwards
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
Mushroom
Assorted grilled mushrooms, raw matsutake mushroom slices, soy reduction, house-made fresh cheese topped with pine nuts and dried porcini mushroom powder
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
“Bowl” made from dried lotus leaves
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
New Jersey wild fluke
Ice: one side first marinated in between konbu (konbujime) and served as crudo with Meyer lemon purée and salted seaweed
Fire: the other side grilled and served with conch butter.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Ilis
2023.10 dinner
.
.
.
Wild duck from Lancaster, Pennsylvania
Smoked and grilled, served with plum sauce, salad and duck bone soup
.
.
.
Co-founded by chef Mads Refslund (who also founded the very first「noma」 ), 「Ilis」is one of the most anticipated new openings this year. In New York City, we are not lacking for great Nordic restaurants but 「Ilis」 is unique in its kind.

‘Ilis’ is a portmanteau of the Danish words for fire (Ild) and ice (is) which to some extent indicates the concept of this restaurant. Pretty much every ingredient here can be prepared on ‘ice’ or ‘fire’, and some of them will be served two ways in the tasting course.

From a culinary standpoint,「Ilis」 showcases many modern Nordic culinary technique and aesthetics. Besides you can also find other stuffs like Japanese technique konbujime or even molecular gastronomic technique here. Obviously this restaurant is boundless and I am sure their creation is endless. In my humble opinion, it is the best new restaurant in New York City for 2023.
.
.
.
@ilisnyc #vinfox_ilis #ilis #nordic #nordicfood #scandinavian #scandinavianfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less