I cannot believe that you would be so short sighted as to think that a person has to stick to 1 brand of cuisine. In the increasingly shrinking world that we live in, one cannot be characterized by the 1 style of cuisine one has been branded for. So maybe it's not Tribeca Canvas that doesn't get it rather you the critic. I wish you had gone with an open mind rather than with a preconceived notion of what you thought you would get from a Morimoto restaurant. I felt all of the flavors were intriguing and far different from anything that I had tasted before. Maybe Tribeca Canvas wasn't trying to redo the same old same old, rather show a new twist on what we thought we already knew. I really enjoyed my experience there, and apparently many others did as well...
Photograph: Jessica Lin
Braised pork ribs at Tribeca Canvas
Time Out rating:
Time Out says
Posted: Tue Feb 5 2013
On a celebrity-chef pedestal, it’s easy to believe your own hype—get caught up in the mythology of it all—fawned over by fans and high TV ratings. Masaharu Morimoto, original star of The Iron Chef, is an icon across generations and borders, with adoring diners filling his high-end Japanese restaurants in Mexico City, Waikiki and New Delhi. But, like Anthony Bourdain turned game-show host, Morimoto, capitalizing on his fame, has started flailing around outside his wheelhouse.
A few years back, he tried a fast-casual concept in the D.C. suburbs, a P.F. Chang’s rival that fizzled with only one branch. Tribeca Canvas, his slightly more upscale return to the same lowbrow arena, is destined to be just as much of a flop.
With a sprawling menu riffing on Tex-Mex, Chinese takeout and barbecue, the place has a sort of Battle Junk Food restaurant theme. While its long, dark dining room is certainly attractive—a virtual forest draped in canvases painted with haunting black trees—the food and decor are way out of sync with each other. Morimoto, entering new territory, has abandoned his usual classic Japanese simplicity for Guy Fieri–style kitchen-sink cooking.
And so there are nachos—a fried-on-fried mess—with grease-soaked shrimp tempura nuggets, black olives and cherry tomatoes, covered in overkill paint splatters of creamy ranch dressing and hot-chili aioli. A steamed Chinese bun is filled with braised shredded lamb, sweet mushy meat with the unfortunate taste and texture of a school-lunch sloppy joe. And a sort of gourmet Kraft mac and cheese features overcooked elbow pasta slicked in a bland, chalky cheese sauce—the mascarpone, fontina and cheddar combining to channel Velveeta—with a poached egg, panko and basil on top.
While not all of the restaurant’s East-West creations are as far off the mark, there’s not a single improvement here on its source material. Guacamole—served with lotus root chips—is not bad with wasabi and ginger, but would be better still with jalapeño and cilantro. And while pork ribs braised in sweet soy are one-dimensionally tasty—with fennel slaw tossed in Kewpie mayonnaise—they’re no match for great American barbecue. The fried rice “risotto,” also served with those ribs, might as well be reheated Chinese delivery slop, cooked down with Parmesan cheese to a gruel-like consistency.
Desserts, all saccharine crowd-pleasers, aim just as low as everything else. An ice-cream sundae in a spring-roll skin basket has a whole lot going on, none of it particularly good, with washed-out rum ice cream and a cakey Sara Lee–style brownie hidden beneath bananas, apples and too much airy whipped cream.
On TV, a lot of these dishes might earn points for under-the-gun ingenuity against the clock, but they fall far short on taste—a real imperative in a restaurant setting. Morimoto, tackling bottom-of-the barrel American cooking, has drifted off course. He still serves excellent Japanese food, though, everywhere else.
Eat this: Guacamole with lotus root chips, pork ribs
Drink this: Morimoto, king of the branded drink, sells sake, beer and shochu under his own label. The Canvas Negroni—house shochu with gin and Campari—is a fine, balanced riff on the classic cocktail ($12). Morimoto’s large-format Soba Ale, produced by Rogue Ales in Oregon, has a great nutty finish ($16).
Conversation piece: The interiors are the work of California artist and designer Thomas Schoos, a longtime Morimoto collaborator (he’s done four of the chef’s restaurants). Schoos painted the canvases covering the walls and ceiling, and made tangled light fixtures from coiled Indonesian vines.
By Jay Cheshes
Bisutoro 313 Church St
- Cross Street:
between Lispenard and Walker Sts
- Venue phone:
- Venue website:
- Opening hours:
Mon-Wed 6-11pm, Thu-Sat 6pm-midnight, Sun 5-11pm
Subway: J, Z, N, Q, R, 6 to Canal St
Average main course: $24. AmEx, Disc, MC, V
- 313 Church St
- 313 Church St
Average User Rating
4.5 / 5
- 5 star:3
- 4 star:0
- 3 star:1
- 2 star:0
- 1 star:0
I can't believe you singled out the lamb buns - the most amazing dish in Tribeca! I think critics begin to believe in their own hype also.
I also don't agree with your rating or your comments about the food. The food is fantastic and the ambience is great as well. You should stop writing reviews. Thanks. K
I don't agree with your rating. I had a very nice meal there about a week ago. there were just two of us for dinner at 6:45 on a Tuesday. We started with the taro chips, snap beans and the chicken wings, sorry I'm not giving actual names of dishes. These were all great and I ended up taking the fried chicken home because we wanted to eat our meals. My friend ordered mac and cheese because she can't get that back home in Bangkok where she lives and I had the Duck Duck cous which was excellent. We had a very nice dining experience.