Three interesting new restaurants have opened their doors in New York City, just in time for summer. One raises the dinner scene in front of the theater 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 celebrated 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 Remulade toast served with Sambal Aoili Topod with Caviar Amber Kaluga made my dinner companion and I groan with pleasure, and HWE Muchim, a Crudo-Cam Hamachi as a Papaya Salad and Leche de tiger to reach the coded powder and fooler.
After that, we pigeon in Mandoo, a Gyoza with beef galls and dry noodles of rib glass and serve with Nuoc Cham sauce.
And don’t forget to order fried-full-full rice 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 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 perfectly paired with the cocktails created …
The night I went, I had a $ 280 meal, 10-Kursa, which included caviar served on a dill with Meyer Lemon, asparagus white and mussels; Kanpachi (flow) with sauerkrash cucumber and sorbet cucumber; Separated paired scaffolds with black truffle, leeks, cotta almonds and sabay 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 including Campachi with razor mess, steel trout with Peas Levain Spaetzle and Bacon soup, as well as a steak of American pendants served with red mountain shrimp and pearl lettuce.
There are only five places in the bar, so reserve now.
Tête d’Or | 318 Park Ave. S.
Daniel Bulud’s new new steakhouse in Flatry district has only been open 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 simply, but the first 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 sea tower.
Food rivals is the summer menu, full of rare bordeaux and other pleasant French works.
The room itself is glamorous, grand and while technically large, it looks like intimate table setting, wall drapies and perfect scenes.
In an already crowded field, tette d’Or is destined to become one of the best steakhouses of the city.
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Image Source : nypost.com