YEW Raw Bar & Restaurant

Posted by Degan on September 13th, 2011

Some shots from YEW Restaurant and Bar’s re-opening party last week. They’ve reinvented themselves as a seafood restaurant, changed the lounge into a sushi bar, and dressed down their bartenders in sneakers and plaid shirts.

We had oysters (with their new signature creme fraiche and mignonette boules), followed by ahi tartare with black truffle, yuzu, shaved fall vegetables; dungeness crab salad with grapefruit, celery root and parsley water; scallop crudo with preserved lemon olive oil, three kinds of cured salmon (smoked, gravlax and tartare) and more.

A big jug of Fish House Punch sat on the bar and was served to the guests out of chummy copper mugs.

The room is still amazing and the food is good as always and I have to give kudos to the Four Seasons for trying something different.

I’m interested to see how it goes. This is the third project Chef Ned Bell has been involved with in the past two years and I can only hope that he sticks it out here a little longer than his last ventures.

I’ll have to do some follow up oyster tasting at the raw bar just to make sure.