Whisk at Fazenda - A Little Bit About a Lot of Things A Little Bit About a Lot of Things

September 1, 2015 Whisk at Fazenda

At the beginning of the year, Whisk took over Fazenda Coffee Roasters in JP. It’s conveniently located across the street from the Forest Hills train station.

Whisk is run by chefs Jeremy Kean and Philip Kruta. The duo were the first to take over Wink and Nod, before Bread and Salt and Akinto. I originally met Jeremy at the Roosters event where he provided delicious snacks. The team currently puts out delicious donuts in the morning and tasty offerings for lunch. They are working on an evening option, and until they figure things out, they are hosting supper club pop ups. While Kean and Kruta hold down the back of the house, Kean’s sister Rebecca has taken on the front of the house as the restaurant’s GM.

Tonight we were attending a WHISK-y, ramen and blues event.

The watermelon salad was a must – with summer coming to a close, I want to eat all the watermelon I can! This was a hyper local salad, with everything in it coming from farms not more than 40 miles away. It’s topped with Thatcher ricotta, blue basil, husk tomatoes, and flowers. This dish is what summer should taste like.

Ben’s Wild Ramen mixed things up with tomato broth as the base, wild sorel, wild mushrooms and sunflower paste.

We also had the 20 day NY burger with lion’s mane gravy, preserved ramp and kimchee served with a side of french fries.

While I’m not really an oyster kind of gal, these Island Creek oysters with cucumber, raspberyy and wild onion not only looked amazing but were quite tasty!

For dessert we had a mint chocolate chip donut – I was prepared not to like it as I’m not a mint kind of gal, but it was surprisingly delicious! I loved the chocolate crumbles on top and the mint was subtle.

My favorite of the night was a peach donut with sesame seeds and a roasted peach on top. Not only is this an amazing presentation, but the flavor was top notch.