Sometimes showing up for yourself is the largest declaration one can make in protest of the internal tumult. Showing up and being present will prove to be right on time and just what you needed. Allow me to testify.
Like many of us, I am going through some stuff as I recover and heal both inside and out. Add to that the state of our country, of the world, plus blizzards and seasonal depression. It is difficult to fight the inertia of it all. Some days are better than others. I chose to gently place the good moments together and, one by one, build back better.
One of the ways I unknowingly show up for myself is by pouring into others. A smile, a “good morning”, a compliment to strangers. So, on one of my lower days, I decided to text a friend just to say, “Sending you some Thursday energy. Grateful for you.” What this simple moment begat lives in my heart rent-free for myriad reasons.
That friend, Adam Reiner, an award-winning writer and author of “The New Rules of Dining Out,” then invited me to join him that night for a preview tasting menu at the celebrated Korean French-NYC inspired pastry boutique Lysée by chef Eunji Lee. ‘Yes’ was the only answer.
That evening, I arrived at the discreet Flatiron location and emerged into a modest, modern, intimate space. Adam was working his way through the curated beverages. The knowledgeable, personable, and talented team did not miss a beat to guide diners through what they are calling ‘The Journey,’ a 10-course farm-to-table experience based on seasonality, craftsmanship, and collaboration.
No, the symbolism of The Journey was not lost on me. I embraced the moment from the first three savory courses of spring pea tart with calamansi-yuja and sesame oil vinaigrette, egg and caviar, and spring herb sorbet with lemongrass granita to the last three dessert courses of Lysée’s signature brown rice pastry, the perilla using the seeds of the plant creating a verdant sweet mild sesame-like oil, and their most admired dessert, mille-feuille.
Between the beginning and the end of this journey lay a tremendous bread and butter course using three New York State-grown and milled grains to create a laminated masterpiece and served with house-cultured butter made with A2A2 cream. Being served in the middle of the tasting, not the beginning, reflects chef Lee’s respect for these ingredients.
There is so much more I experienced at Lysée’s The Journey. I won’t spoil the vinegar tasting or petit fours for your own journey. Reservations are limited and quickly sell out for this masterful, unique NY-for-NYC tasting experience. If this is your jam, get into it.
Thank you, Adam, always for your friendship and the robust conversation-cum-debating about dining, career, and life in general. Chef Lee and the Lysée team, I know your journey beyond The Journey will remain purposeful. Cheers!
And to all who know, or are in the struggle, keep showing up for yourself. Thanks for reading and happy eating!
Kysha Harris is a chef, food writer and editor, culinary producer, consultant, and owner of SCHOP!, a personalized food service in NYC for over 23 years. Follow her on Instagram, @SCHOPnyc, and on Facebook, @SCHOPnyc.
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