Three interesting new restaurants have opened their doors in New York City, just in time for summer. One raises the pre-teatery dinner scene for those looking for a great meal before Broadway, another removes every occasion to the point of the divine, and the third is a new steakhouse from the famous chef Daniel Bulud. All three have to be experienced to be trusted – from food locals and visitors alike.
Gui Steakhouse | 776 ave eight.
This Midtown Korean Steakhouse looks unbearable from the outside – and even on the first floor where it looks like it is just a bar in the theater circle.
However, after entering the elevator on the second floor, you are transported to an elegant, intimate environment where the perfect pre-teatery meal expects.
But while GUI is a steakhouse – and 34 oz. The elderly grilled Porterhouse on the binchotan coal was delicious – it is the beginners and ratings that shine the brightest.
Menbosha-Gochugang Remoulade toast served with Sambal Aoili, led by Caviar Amber Kaluga made my dinner companion and I groaned with pleasure, and HWE Muchim, a Crudo-Cam Hamachi as a Papaya Salad and Leche Ded Tiger.
Then, we pigeon in Mandoo, a Gyoza with a beef gall and glass noodles of old ribs and is served with Cham Nuoc sauce.
And don’t forget to order the fried kimchi rice completed with wagyu pieces, sausage and kimchi made at home served with a fried egg on top.
Gui is a steakhouse like no one else in New York and should become a new element in the theater circle.
Joomak | 401 West St.
For one of the most creative, innovative and simply stunning eating experiences in New York, go to the new Joomak restaurant inside the new Luxury hotel The Madison Hudson, at Far West Village.
Chef Jiho Kim has just opened this new repetition of his restaurant with Michelin Joomak Banjum stars and, while it is costly-it is worth every penny as each dish is complicated by the master in the kitchen and is perfectly paired with cocktails created … All are served meticulously by a trained personnel.
The night I went, I had a $ 280 meal, 10-Kurse, which included caviar served on a meyer-lemon dill, white asparagus and mussels; Kanpachi (flow) with pickled cucumber and cucumber sorbet; Separated paired scaffolds with black truffle, leeks, cotta almonds and sabayon with brown butter; The king’s crab with a rizotto, greenhouse greenhouse, and fresh peas, as well as a plate of wagyu with grilled ponzu sauce and black truffle.
The general feeling is that it was not just a meal, it was an experience. A visual, edible holiday, as I have never had before.
The only thing that rivals the food and service is the room environment – made to feel as if you were a coveted guest in a stylish home, the fireplace is lit and those few tables (have seven) add intimacy.
If the $ 280 -dollar taste menu is very expensive, there is always the new ribbon menu which, as with the regular menu, often changes due to the availability of ingredients and the creativity of the chef. But the latest highlights included campaigns with shaving molluscs, English steel trout Peas Levain Spaetzle and Bacon soup, as well as a steak hinged American Monttauk and Marule Gem shrimp.
There are only five places in the bar, so reserve now.
La tête d’Or | 318 Park Ave. S.
Daniel Bulud’s new rich Steakhouse in Flathrion district has only been open just a few months, but there is already a list of reception for reservations at Resy with over 1,000 people hoping to score a place.
And for good reason.
Named for a park in the hometown of Bulud, Lyon, France, the restaurant designed David Rockwell is a masterpiece that has already won a place on Michelin’s best list of Steakhouse.
The browsing and terrain menu is simple, but the main ribs, slowly cooked for hours and cut at a beloved carriage table, is quickly becoming a key element, such as Caesar’s salad (made on the table) and the tower of the Lavisa food.
Food rivals is the summer menu, full of rare bordeaux and other pleasant French offers.
The room itself is fascinating, brilliant and while technically large, it looks intimate due to the placement of the table, the drapies of the walls and the perfect scenes.
In an already crowded field, La Tete D’Or is destined to become one of the best steakhouses of the city.
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Image Source : nypost.com