Get the Field Guide menu at ILIS — An engaging omakase-style tasting menu from the co-founder of Noma

Fine dining has loosened its tie. At ILIS, eat with your hands as you watch the flames flicker.

Inside a converted rubber factory in Greenpoint, world-renowned Mads Refslund has reimagined the tasting menu as something primal, sensual, and alive. The co-founder of Noma designed ILIS with an open kitchen as its center, allowing guests to watch the action as it unfolds. Knives flash, fire dances, and chefs move in sync as they prepare dishes shaped by the North American seas, land, and forest.

Over the ten to twelve courses, you’ll interact with the freshest ingredients firsthand. Maybe you’ll dress your own oysters with a squeeze of tomato water, scrape raw bluefin tuna straight from the bone, and taste it again once it’s been kissed by fire. You might crack open a scallop shell, cut into a crisp pheasant breast, or tear apart a pork loin adorned with mustard seeds and knotweed. Along the way, expect touches of caviar, black truffle, and vibrant produce that showcase the bounty of the Americas.