![]() ![]() There is a refinement and a more subtle approach to flavors on this prix fixe menu.” This time, they’ve delivered a notch above, with a sleek space attended to by a fleet of staff. “Chef Brian Kim and his team, honed their modern Korean cuisine at the now-shuttered Oiji before moving uptown to open Oiji Mi. “Housed within the stylish Chatwal Hotel, the restaurant brings genuine culinary chops to the neighborhood, thanks to Chef Michael White and his talented team.” “Chef Mitsunobu Nagae is a calm, collected presence in the open kitchen, and years spent working at Joël Robuchon restaurants worldwide are evident.” The aptly named counter awaits diners who will twirl their forks through a seven-course pasta tasting menu.” “The first international outpost from Italy’s 110-year-old, family-run Pastificio Di Martino, this multi-concept space nestled within the Chelsea Market houses a pasta shop along with two dining spaces, including The Oval. Tacos take on an especially delicious turn while brisket with smoky onions is luscious and tender.” “Chef Victor "Erik" Lopez worked closely with Chef Cosme Aguilar at Casa Enrique, and his focused carte is an ode to fine Mexican cuisine. The dishes are straightforward with focused flavors and good-sized portions.” “It’s not just looks that lean American bistro the compact menu spans the classics from smoked trout to chicken Milanese. ![]() “Chef/owners Masashi Ito and Kevin Kim have no interest in a quiet sushi temple, and in the shadow of One World Trade, their 14-seat counter is full-on revelry.” Choose from two contemporary tasting menus one vegan and one omnivore.” “From co-owners Chef Telly Justice and Camille Lindsley comes this petite restaurant with just 14 seats that welcomes all with its inclusive ethos. He delivers confident, boldly creative tasting menus that shift with the seasons.” “Chef Flynn McGarry’s unabashedly ambitious techniques with seasonal ingredients result in a remarkably vivid culinary vision. The aguachiles present a pick-your-own edible adventure, allowing diners to select seafood or go fish-free.” It’s all about seafood here, albeit with a Mexican bent. “If the decor doesn’t give it away, the menu will. It’s not your typical Mexican menu: think of everything from delicious and messy shrimp ajillo with hollandaise to torta ahogadas with birote salado, pork and oregano-spiked tomato sauce.” “The tequila selection is a perfect companion to the Jalisco cooking. ![]() Sample the ceviche classico revealing diced pieces of wild striped bass in a leche de tigre with cancha and slivered red onion.” “A concise, clever wine list is poured into Austrian crystal to accompany a range of sophisticated dishes that bear a Peruvian accent. “The talented Chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations.” Pastas are the highlight of the menu, with offerings like squid ink calamarata with crab, Fresno chile and crispy garlic.” “Clay is located on a charming brownstone-lined street just south of the cacophony of 125th Street. ![]()
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