New York City Fine Dining (Our 7 Top Choice restaurants (September 07)
On your next visit to New York City, here are some not to miss Hot Dining Spots. The food and service are high quality and there is a wide selection to choose from. You can kind of get an idea of the styles from the names of the restaurants but read all about our Top Picks below.
Japonais
Japonais Restaurant Lounge serves and array of salads, sandwiches, hot and cold plates, entrees and sushi. We walked into this neatly lit establishment that had beautiful décor. The shiny brick on the walls adjacent to the big mirror and incredible wood ceiling is what we noticed first when we came in for lunch. We could just feel the energy in this place and could imagine the hip and trendy scene that appears in the evening. This would be a cool place to have cocktails and dinner. The only draw back was the loud construction on the street. Our waiter, Shu, provided great service and excellent suggestions. We started with a pear martini from their specialty cocktail menu. Next we enjoyed the seasonal heirloom tomato salad which was very tasty. The ahi tuna flat bread with mochi cheese and shimeji mushrooms was very unique. We recommend the ahi tuna grilled steak with roasted scallion potato puree with maitake mushrooms. There is a nice selection of cold seafood items as well as hot plates from fried calamari, lobster spring rolls and crab cakes. The main reason to come here is the fabulous sushi. A wide variety of fresh nigiri (with rice) or sashimi (without rice) is offered. Besides your regular California roll, yellow tail and salmon rolls our top choices were the fresh tuna toro with fish roe and the chef’s specialty rolls, “octopus & spicy tuna” and “salmon & crispy fish”. Executive Chef, Gene Kato and Chef de Cuisine, Jason Hilgers do a great job with the food here. Open for lunch Mon-Fri and dinner Mon-Sat. (closed Sunday) Japonais is a nice choice especially if you are in the mood for sushi. Located at 111 East 18th Street in NYC (212) 260-2020 or visit their website www.Japonaisnewyork.com
The next two restaurants (Wild Salmon and Kobe Club) are both members of China Grill Management.
Wild Salmon
In the mood for some of the freshest and best fish in New York? Take a trip to Wild Salmon. They have an incredible raw bar with such items as pacific shrimp, Dungeness crab and seasonal oysters and clams by the half dozen from various locations. Their menu offers a mix and match selection of appetizer platters that give you a variety of cold seafood. Some of the other starters we recommend are the chef’s assorted smoked in-house Salmon platters which feature Alaskan King, Coho and Sockeye. These are served with a warm potato cake, crème fraiche and paddle fish caviar. The Monterey Bay Calamari was very tasty or go for the Wild Salmon Tartar or Dungeness crab meat and Oregon Bay Shrimp Ravioli. Don’t miss the Rosemary Thyme flat bread.
The main courses offer and incredible selection of fresh seafood. Executive Chef, Charles Ramseyer came over from Seattle along with David the Sommelier and make a great team. The fish is flown in daily and the specialty dish is one of the popular salmon entrees. Alaskan King, Sockeye and Coho are all off the charts. Other selections include black cod/sable fish, halibut and yellow eye rock fish. You get your choice of how you would like it cooked and which sauce with which you would like it to come. You could have it grilled, cedar- planked, seared, enpapillote or poached. A couple of the sauces are blood orange tarragon butter, wild Oregon pinot noir sauce among the eight that they offer. A wide variety of side dishes from oven roasted rosemary garlic potatoes, sweet Walla Walla cream corn with black truffles, wild mushrooms and a stuffed baked Walla Walla onion go well with your entrée.
The staff is extremely friendly and hospitable while the atmosphere is bright and open with high ceilings including wooden salmon sculptures and golden chandeliers. A nice way to end your dinner is a gourmet cheese selection with win pairing or one of their specialty desserts. They have an extensive wine list for dinner and a fascinating selection of dessert drinks including ports, sherry, ice wines and Madeira’s. They even have a few bottles of Barbeito Vintage Madeira’s from the 1800s that range from $90- $98 for two ounces if you really want to splurge.
Wild Salmon is located at 622 3rd avenue in NYC (212) 404-1700 or visit www.chinagrillmgt.com/wildsalmon
Kobe Club
Kobe Club features some of the finest Kobe style beef and American prime steaks anywhere around New York. Kobe style beef called Wagyu is available from America, Australia and Japan. Kobe beef is 100% full blood Japanese Wagyu named for the city of Kobe and is the highest level available Japanese grade 5. By comparison American Prime would be a 3 on the scale. Australian and American Wagyu is produced by crossbreeding indigenous cattle with 100% Japanese Wagyu. The menu is quite extensive with starters, entrees and mix and match main courses.
We started with the tuna tartar with chive crème fraiche, ponzu, citrus and a mustard chili oil on a wonton crisp that was quite tasty. The Double Stuffed Crab Cake with garlic and ginger was spicy, but full of delicious crab and not heavily breaded. The best appetizer was the big Diver Scallop and Braised American Kobe Short Rib with chanterelle mushrooms that melted in our mouths. With a seafood selection of Grilled Lobster, King Crab, Extra Large Shrimp and Pan-Seared Wild Salmon we chose the Salmon which was a hit. It came with Lobster dumplings and a Tarragon Mustard Sauce. The way to go at the Kobe Club is to get one of their combination Kobe dinners. One can mix and match the three styles of Kobe beef and American prime by choosing Filets, Striploins, or Ribeyes. Our server recommended having the meat cooked no more than medium and they all were some of the best beef we have ever had. They have combination dinners for two which provide various selections of the different styles and origins of the meats. Our great choice was Samurai’s flight which featured four ounces of American, Australian and Japanese Wagyu Filet and six ounces of American Prime Filet. We had our choice of many different sauces butters and toppings and chose the Toasted Peppercorn and Classic Béarnaise which was fantastic with the beef. They also provide their Original Ginger Steak sauce and three different kinds of Rock Salts which we did not need because the meat was so tasty. Some of the side dishes we recommend are the tasty cream spinach, white truffle cream corn or their incredible selection of whipped potatoes (sour cream and chive, lobster and black truffle or spicy wasabi).
There are many fine wines from their extensive list to pair with your entrée by glass or bottle. The final course matched some of their desserts from Chocolate Mousse with Sponge Cake, Berries and Crème or the House Specialty, Baked Alaska. They go well with one of their selections of dessert wines or ports.
The atmosphere and décor is modern and gothic like with Samari Swords hanging from the ceiling a digital fireplace and dark leather booths make this restaurant both shek and cozy at the same time. The music was a bit loud and distracting and ranged from Beastie Boys to Led Zeppelin. We felt they would be better off with some cool, hip, subtle music to blend better with the crowd and ambience. The restaurants were very cool with pull down rope flushes and the sink was controlled by a foot peddle. Overall the service was very good and the beef was as good as it gets. If you are in the mood for a steak, this place is a must. Located at 68 West 58th Street contact them at 212-644-5623 or visit www.chinagrillmgt.com/kobeClub Open everyday but Sunday.
The next three restaurants (Abboccato, Molyvos and Oceana) are all part of the Livanos Restaurant Group.
Abboccato
This down right Italian establishment offers some great antipasti, pastas, fish and a rotating specialty menu featuring in-season fresh selections. It was heirloom tomato season during our visit and they were fresh and delicious. Their selection of an heirloom tomato salad, Tuscan tomato and bread soup, and Ricotta cheese gnocchi dumplings with fresh tomato sauce were our favorites. The antipasti had choices of the house yellow fin tuna, marinated sardines, crudo (selection of raw fish), imported buffalo mozzarella, Frito misto and grilled octopus. The second course is one of their specialty pastas. We recommend the Spaghetti Neri which is black ink spaghetti with tender cuddle fish, the Spagatini with razor clams or our run away favorite the Chitarra which is guitar string cut spaghetti with Mahogany clams and cherry tomatoes. The Chitarra was so good we came back to Abboccato a second time to get it again. The third course features entrée selections such as Braised Veal Cheeks, Free Range Chicken, Grilled Grouper, Veal sweetbreads, and Brodetto seafood soup with saffron and tomato sauce. They also have whole fish from Black Bass, Portuguese Sardines or our suggestion the Grilled Mediterranean Branzino for two people. Choose from sautéed spinach, escarole or roasted potatoes for side dishes. The General Manager, Iana Hansen, was most hospitable, professional and very knowledgeable. He recommended some wines to pair with our dishes from their extensive wine list. We tried the Sillery Pinot Bianco 2005, the Grecko Di Tufo and the Nero D’avolo which were all outstanding. This romantic cozy setting features silky leather booths and nice décor.
They also have a three course theatre menu for $38 which is available until 6:45 and after 10pm. Chef/partner Jim Botsacos and Chef de Cuisine Jake Addeo opened Abboccato November 2004 and it is still quite the hot spot. Think you are finished? There is a three course dessert menu featuring such desserts as Bomboloni (chocolate doughnuts with chocolate hazelnut crunch with vanilla mascarpone), some different flavors of Gelati or the House favorite, Tiramisu. Those can be accompanied by a selection of an after dinner drink such as Grappe, Cognac or a Digestivis. An assortment of fresh cheeses is also available. Located at 136 W. 55th Street, they can be reached at (212) 265-4000 or at www.abboccato.com
Molyvos
Chef/Partner Jim Botsacos is also involved in this Greek restaurant, Molyvos. Chef de Cuisine Jon Piliouras and staff celebrate their 10 year anniversary at this delicious Midtown establishment. The manager Angelo was most pleasant and hospitable. This fine Greek food not only features house Greek specialties but an assortment of whole fish, lamb chops and a twist of Italian seasoning. We started with the white bean hummus and spinakatta. We moved to the roasted beefsteak tomato soup with orzo and oregano which was quite tasty. They have a selection of different salads but we had to go with the traditional Greek which was very good. Hot appetizers included grilled baby octopus, Briam, a baked Mediterranean vegetable stew and our top choice the orzo seafood pilaf. The Orzo Pilaf comes Risotto style with tasty shrimp calamari saffron and feta. This dish is a must. For entrees choose from marinated Lamb Shanks or Prawns, both baked in a clay pot with tomatoes, Greek Classic Moussaka which is layers of eggplant, potato, tomato and ground lamb or our favorite the boneless pan-roasted juicy free range chicken with rosemary and lemon accompanied with garlic roasted tomatoes.
They have recently remodeled to give a real Greek feel and nice atmosphere. They offer a pre-theatre menu from 5:30- 6:45 and quick lunches for the business person on the go. Located at 871 7th Avenue (212) 582-7500 or visit www.molyvos.com
Oceana
This upscale cruise inspired atmosphere is a seafood lover’s palace. It is fine dinning yet cozy with nice booths and paintings that made you feel like you were aboard an ocean liner. The staff was great including our amazing waiter, Ben. The homemade bread was to die for. It was the best we had in New York with varieties such as Foccacia, Sour dough, Olive, Cornbread and raisin walnut to name a few. A three course $48 lunch menu was offered featuring appetizers such as sautéed sea scallops, salmon tasting, pan roasted baby octopus, a selection of east sand West Coast oysters or our three favorites: the cuttlefish risotto, the Gulf New Orleans Shrimp which was rich but tasty and the Heirloom Tomato Salad from Long Island. Executive Chef, Ben Pollinger takes great pride in providing the freshest seafood and creative preparations. Fish entrees include Wild Stripe Bass, Pan seared swordfish, Atlantic Halibut, King Salmon, Glazed Sablefish or our two top recommendations the Seared Opah from Hawaii that melted in your mouth with Shitake Mushrooms and the mouthwatering Taro Wrapped Pompano from Florida with Basmati Rice and coconut cilantro curry sauce.
We didn’t think this meal could get any better, but Pastry Chef Jansen Chan proved us wrong. Some choices included the Buttermilk Panna Cotta, the Caramel Candy Bar, Blueberry Nectarine Ice and Apricot Soufflé with honey ice cream and chocolate. However, the three best were the Dark Chocolate Cherry Cake with Vanilla Ice Cream, the Special in season Fig Dessert and the Melon -Yogurt Parfait. This Parfait was out of this world and one of the most creative and delicious desserts we have ever had. This almond cake with champagne custard was surrounded by watermelon and paired with a sea salt tuile to bring out the taste of the fruit.
Located at 55 East 54th Street, they can be reached at (212) 759-5941 or at www.oceanarestaurant.com Open everyday but Sunday.
Shelly’s Trattoria
This all-around Steak, Fish and Italian restaurant has been around for a while and no wonder! The high quality food and variety speak for themselves. The antipasti such as the Insalata Caprese with fresh mozzarella di bufala and heirloom tomatoes and the traditional Cesar Salad are wonderful. The second course of pasta e risotti is all homemade and delicious. We had the Fazzoletto Raviolo with Barrata Mozzarella and Stracchino Cheese which was most creative and not to miss. One can also choose from a selection of carne dishes which includes steak, veal and chicken. If arriving after 9:30pm there is a late supper section with an organic grilled vegetable plate, a traditional hamburger or a lobster salad to choose from.
The second part of the menu is all about the fresh seafood brought in daily. The raw bar includes oysters and clams on the half shell, sashimi, and the highly recommended King Crab Legs. Executive Chef “Babbo” Shane Cash and Chef de Cuisine Brando De Oliveira do a masterful job with their diverse food creations. Our entrees included the Seafood Lasagna with Scallops, Shrimp and Calamari and came on a trio of open faced pastas (spinach, squid ink and seminola). We also had the Nantucket huge Sea scallops with unbelievable squid ink polenta and linguini and manila clams. All three of these were amazing and we highly suggest visiting here on your next trip to New York. They also serve whole fish which is fillet tableside if in the mood.
The desserts at Shelly’s are out of this world which include Banana Cream Pie, Mama’s Chocolate Mixing Bowl and homemade Gelato.
The atmosphere is very homey and casual even though it was fine dinning. The staff, including our waiter Fernando and managers Rosario and Angus were very friendly, hospitable and had a lot of personality.
Shelly’s is located at 41 West 57th Street. Contact them at (212) 245-2422 or at www.shellysnewyork.com or www.shellyslatradizionale.com