Now almost all restaurants you want to eat can order takeaway, so happy! ! But... the cold fried chicken is not as good as dine-in food. I was surprised when I saw Squash Pie. I thought it was a small pie, but I didn't expect it to be a giant pizza, but the Ranch sauce with zucchini pizza was so amazing and totally impressed! I finished most of the pizza with the sauce!
A Japanese restaurant that is highly recommended. For those of us who like to eat Japanese food, it is very good. The traditional Japanese cuisine is coupled with some innovations. It is delicious and beautiful. The dining environment is particularly good.
Modern restaurant with a u-shaped counter concept so that you can see the cooking right in front of you. The food is good although nothing is particularly memorable.I can away a little confused about the identity of the cuisine: it is definitely not Chinese or Japanese but it is not western either, quite "Pacific Rim" and includes a bit of everything.
We were sooooo lucky that some one had cancelled their reservation and we got a place.
This time I went to New York for only four days, but I still did not forget to pull the grass two Michelin restaurants, a three-star seafood French cuisine, and a two-star is the very unique bar restaurant Ko founded by the Korean chef. The logo of his home is like a peach, and it is said that it is very famous in the restaurant industry in New York, with many chain brands. Of course, this restaurant is the most proud of. It is not easy to get two Michelin stars soon after opening. However, it can be seen that Korean chefs do well in New York. I vaguely remember that JUNGSIK was a two-star in New York long ago, while the Seoul restaurant only received one star last year. Those who arrived at the store after 7 o'clock chose the 5-course BAR MENU. There was no need to book in advance, and the dishes were less than the main meal, but they were full after eating. The restaurant feels jumpy from the moment it enters the door. It looks like a Korean restaurant. Of course, there is no derogation here. The more such a star restaurant can be so open and open, the more awesome it is. I was sitting at the bar, and I could see that the dinner table inside was actually different from the general Michelin restaurant. It was very casual, and I could clearly see the freezer where the steak was stored in the restaurant. As expected, the main course was steak, which was of very high quality. ok The overall dining experience is quite good. It reminds me of the two equally great Michelin meals in Seoul in March. The appetizers are delicious. The crispy potato wedges are sprinkled with Shanghai moss powder. It feels as if you are eating snacks in a relaxed atmosphere, and you can also taste the flavor of crab. In short, the taste is wonderful. The first is the deep-sea sea bream sashimi from the Atlantic. The creative method is that this sashimi is not paired with traditional mustard soy sauce but wrapped in pickled basil leaves and paired with special taste of sea salt. The skill is very high! The second sea urchin is also my favorite flavor. Hokkaido sea urchin itself is very fresh and sweet, with sweet, salty and salty yellow ingredients similar to the taste of sorbet. The fusion of the two is wonderful! I feel that the first two dishes of seafood have made this dinner worth the cost. The third course still did not escape the category of seafood, a sweet and sour squid clear soup, exuding a charming apple fragrance, really delicious! Next is the main course, the T-bone steak, the meat is separated very intimately, and it's great to eat the meat directly. It should be Australian beef, good quality, tender and juicy, with the Korean kimchi specially made by the chef, making the steak more flavorful. Interestingly, Ko's butter bread was served before the dessert, but the bread seemed a little burnt, of course the quality of the butter was still very good. The last dessert surprised me again. The shape is very artistic, the taste is rich, and the classic Korean flavor is combined with western dessert elements. The fragrant grain taste, with the sweet cheese cream on the surface and the salty flavoring, is really like Mingle's miso ice cream! Although the price is more expensive than I thought, such a two-Michelin star is actually quite interesting. At least it is rare in Asia. You must try it when you come to New York!