Chef Trent Pierce is re-focusing on fish. Pierce, the chef behind the short-lived Fin, has debuted his seafood-focused Roe, a 30-seat restaurant in the backroom of his SE Division ramen spot Wafu. As previously reported, the upscale Roe will serve dinner just three nights a week, and reservations for the first two weeks are already booked solid.
The opening menu (download it in its entirety here) flaunts modern techniques and several raw preparations for catch like uni (with roasted foie gras, tarragon plum sauce, and brioche), octopus (grilled and served with black tagliatelli), and kampachi (tartare with avacado roulade and vodka crème fraiche). Larger entrees offer confit versions of both salmon and halibut, in addition to grilled swordfish and butter-poached lobster. Guests can order a la carte, or partake in a $50 four-course tasting menu including dessert options like blue cheese crisp with sour cherry sorbet. (For the full Roe experience, a "chef grand" tasting menu runs $100 for an unspecified number of courses.)