The opposite of most "speakeasy" type establishments, the bar, Torst, is the first room you enter at this establishment. Luksus, the Chef's tasting table, is the hidden part. Seating only 20 people per night, the dining room is tucked behind a non-descript door inside the bar. Torst is an ex-pat's answer to bringing a piece of home to Brooklyn. Serving a variety of rotating imports on draft, the bar has a Scandinavian feel with the wood covered walls, unique patterned glassware, and candle light.
Chef Daniel Burns, previously of Noma, The Fat Duck, and Momofuku's culinary lab oversees the food program at both Torst and Luksus and those attending the ICCA Spring Immersion will have a chance to experience a tasting and roundtable with Chef Burns. Torst serves a bar menu with favorites from the old country; Kedgeree (smoked whitefish with soft boiled egg), Welsh Rarebit, and Smoked Trout in addition to more traditional bar snacks.
Luksus has a daily tasting menu for $95 per person; for an extra $45 you can add on the beer tasting. On the day of our visit, the menu started with a variety of shared "snacks" for the table. These were Cauliflower with Treviso, Beef Tartare with Black Pepper, Mackerel on Rye, Lobster with Seaweed, Oyster with Cabbage and Sweet Potato, and Smoked Whitefish.
The first course was Bay Scallops with Silverberry and Maitake followed by Roasted Turnip with Cashew and Purple Daikon. The main course was Ribeye done with Salted Plum and Smoked Celeriac accompanied with Ginger Cordial Beetroot. The final course was a dessert of Cranberries, Green Juniper, and Japanese Sweet Potato.
Imported draft beers
Chef's Tasting
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