In early September, I took a friend to Annisa for her 40th birthday. It’s a sweet-looking room. We were seated side-by-side on a banquette, which was an intimate twist on the usual arrangement.
The Seared Foie Gras with Soup Dumplings and Jicama appetizer has been on the menu from the beginning. William Grimes loved the dish when he awarded two stars, and I guess the restaurant doesn’t want to fiddle with success. Then again, when an appetizer is this good, why should they?
For the main dish, I tried the Miso Marinated Sable with Crispy Silken Tofu in Bonito Broth, another dish Grimes loved. I suppose I should have trusted my instincts, as I’ve never been a tofu lover. The dish was beautifully prepared, but somehow it just didn’t seem like tofu and sable go together. This item, like the foie gras, has been on the menu from the beginning, so I must be in the minority.
Mind you, we had a wonderful time, especially my friend, and I can see why Annisa has garnered so many plaudits. In my book, it certainly ranks at the high end of two stars. Indeed, I am going with consensus, and awarding three.
Annisa (13 Barrow St. between Seventh Ave. & W. 4th St., Greenwich Village)