Restaurant Review: ‘New Nordic’ Isn’t New, but ILIS Adds a Fresh Spin
Source: New York Times
The most talked-about dish at ILIS, the cavernous Brooklyn restaurant opened by the Danish-born chef Mads Refslund in October, has to be the clam flask. This is a drinking vessel made by opening a surf clam, removing the clam, resealing the halves of the shell and shearing off a bit of the top lip to create a small opening through which you sip the liquid inside.When I first had the clam flask, it was filled with…
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