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The scene: Don’t let the name mislead you: Oxheart refers to a variety of heirloom tomato, not beef offal, and this 31-seat Warehouse District restaurant is an homage to the hearty enjoyment of fruits and vegetables. It’s also a bit of a show: Ten stools around a U-shaped counter are the front-row seats for watching husband-and-wife chefs Justin Yu and Karen Man (young locals who trained among the culinary elite of Copenhagen) as they hover around a kitchen island with their small and laser-focused team. Expect as seatmates a motley assortment of food stylists with iPhones.
The food: Yu and Man offer a nightly seasonal menu, a garden menu and a seven-course tasting menu. In spring, you might find brassica and chicory with goat’s whey, chrysanthemums and herb oils, as well as gently steamed gulf barrelfish with smoked pine nuts. A rye bread–sunchoke pudding is tempted to the sweet side by a dash of molasses and those perfect first strawberries of the season.