Three new fascinating restaurants have opened their doors in New York City, just in time for the summer. One raises the scene of the dining room of the pre-teater dinner for those looking for a fantastic meal before Broadway, another raises any occasion to the point of the divine, and the third is a new steak by the famous chef Daniel Boulud. All three must believe the three, by the locals and visitors.
Greeney Tail ; 776 eighth AVE.
This Korean house in Midtown Korea seems carefree from the outside, and even on the first floor where it seems to be just a bar in the theater district.
However, once you enter the elevator until the second floor, you are transported to an elegant intimate environment where you expect the perfect food of the pre-teater.
But while gui is a steak, and 34 oz. Grilled Porterhouse on Bincotan coal was delicious: they are the beginners and the brightest accessories.
The Remoulade shrimp toast of Menbosha-Gochugang served with Sambal Aoili went back with Amber Kaluga Caviar made my dinner companion and I moaned delite, and the Hwe Muchim, a Hamachi Crudo-Cam dam as a papaya salad and a tiger leeche stumbled with fermented bacon powder Fresh reeds.
Then we enter the mando, a gyoza with beef gallbi and the dry thin rib noodles and serve with Cham Nuoc sauce.
And do not forget to order Kimchi’s fried rice, completed with pieces of Wagyu, sausage and homemade kimchi served with a fried egg on top.
Gui is a steak like no other in New York and should be a new base in the theater district.
Joomak | 401 West St.
For one of the most creative, innovative and fair gastronomic experiences in New York, go -at the new Joomak restaurant in the New Luxury Hotel The Madison Hudson, at Far West Village.
Chef Jiho Kim has just opened this new iteration of his Michelin star restaurant, Joomak Banjum, and, although expensive, it is worth each penny, as each dish is created by kitchen and perfectly combined with cocktails elaborated … all served thoroughly by a staff formed by one for one.
The night I went, I had the $ 280, 10 -course food that included a caviar served on a meyer lemon -lemon cream, white asparagus and mussels; Kanpachi (Fluke) with cucumba and cucumber sorbet; The scallops marked with black truffle, leeks, almonds and brown butter Sabayon; King Crab with a risotto, Serrano marinated and fresh peas, as well as a Wagyu dish with grilled grilled and black truffle sauce.
The general feeling is that it was not just a meal, it was an experience. A visual party, edible and like me ever before.
The only thing that rivals the food and the service is the atmosphere of the room: to make it feel like you were a guest coveted in an elegant house, the fireplace turns on and the few tables there are (we count seven) add the privacy.
If the $ 280 tasting menu is too expensive, there is always the new bar menu, which, as with the regular menu, frequently changes due to the availability of ingredients and chef’s creativity. But recent highlights included Kampachi with shaving clams, steel omelette with English peas Levain Spaetzle and bacon broth, as well as a North -American steak -Wagyu Hanger served with red Montauk shrimp and joy lettuce.
There are only five seats in the bar, so reserve now.
The gold tête | 318 Park Ave. S.
Daniel Boulud’s New Steakhouse New Steakhouse in the FlatIRON district has only been opened only a few months, but he already has a waiting list for reservations in Resy with more than 1,000 people hoping to mark a seat.
And with a good reason.
Appointed for a park in the hometown of Boulud de Lyon, France, the restaurant designed by David Rockwell is a masterpiece that has already won a place on the list of best Michelin steaks.
The surfing and grass menu is simple, but the primary rib, slowly cooked for hours and cut off on the cart tablet is quickly becoming a basic base, as well as the Caesar salad (made at the table) and the lavish seafood tower.
Rivaling food is the wine menu, full of rare Bordeaux and other delicious French offerings.
The room itself is glamorous, fantastic and, although technically enormous, it seems intimate because of the placement of the table, the wall cloths and the perfect staging.
In an already busy field, the Tete d’Or is intended to become one of the best beams in the city.
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