Shiso Tavern officially opens to the public today. Co-owner Mel Carter describes the new rendition as an Asian bistro and sushi bar. “It was definitely challenging for me and Brett [Lockard, co-owner] to do this,” Mel says. “We had to teach ourselves a lot. Daniel helped.”
Daniel is Daniel Binghak, who will be Shiso’s executive sushi chef. He worked previously at Morimoto for five years. Impressive.
The space was formerly Cosmopolitan and, most recently, the short-lived Te Amo. “It was the right opportunity at the right time,” Mel explains.
Besides sushi, the restaurant will have appetizers, soups, salads, wok dishes, and hot entrees like crispy whole fried fish, Hong Kong short ribs, and sesame-seed-crusted yellowtail.
The executive chef is Brendan Tharp. The general manager is Tim Ernst. Both worked at Blue Hill Tavern. “I always try to promote within,” Mel says.
The restaurant is named after an Asian mint leaf. Hence, the restaurant logo.