Week in Reviews

Ligaya Mishan loves the tasting menu at Take Root, a three-night-a-week restaurant that's run out of a Carroll Gardens yoga studio: "[T]here are genuine surprises, like the juxtaposition of olive purée and coconut milk in a plate of cod, puzzling at first and then convincing; linguine cooked in corn milk and finished with a Parmesan-leek broth; and the somewhat macabre configuration of Japanese eggplant, cut like tree stumps, on a loose black garlic pudding looped with garlic scapes and stems of purslane." [NYT]