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From minimalist chic in the Lower East Side to rugged charm in Williamsburg, Middle Eastern home cooking to fine dining in the clouds, this season’s hottest new hotels and restaurants cater to all appetites.

886 26 St. Mark’s Place 646.882.0231

Kish-Kash 455 Hudson St. 646.609.5298

Atomix 104 E. 30th St. 646.476.7217

Manhatta 28 Liberty St. 212.230.5788

With the increasing presence of Taiwanese eateries in New York, restaurants have to offer something special to stand out, and Astor Place’s 886 does just that. 886 is a fun and playful twist on traditional Taiwanese, distinguished by the traditional dishes that are served a contemporary setting. The setting is all neon lights, bold murals and clean lines, inspired by designer Scott Kester’s aim to evoke Taiwanese nightlife. Among the dazzling mirrors and bright colors, diners can chow down on a menu inspired by founder Eric Sze’s childhood in Taiwan, with delectable dishes including updated version of a fried chicken sandwich using a marinated chicken leg, and a flavorsome daikon slaw. The Sausage Party, a mouthwatering medley of pork, peanut, cilantro, and duck yolk, is a must-try.

Israeli-born chef Einat Admony brings her magic touch to couscous at Kish-Kash. Having already introduced delicious falafel at her eatery, Taïm, Kish-Kash is her next venture. Centering around authentic Moroccan couscous, Kish-Kash celebrates North African Jewish Cuisine. The brightly-tiled room is light and airy, evoking the freshness of the ingredients, and is filled with tempting aromas from the open kitchen. The experience is communal, encouraged by the shared dining table; Einat wants the atmosphere to be like eating with your network of family and friends. Delicate stews, like the white fish in warm and spicy tomato, add signature flavor to the filling couscous.

Atomix is a sleek and austere space decorated in neutral wood and gray shades. It’s a muted backdrop to the creative explosions of taste on the ten-course tasting menu. This endeavor is truly a labor of love for the husband-and-wife team Ellia and Junghyun Park, who have put an astonishing level of thought into each aspect, right down to the chopsticks from their own collection. Chef Junghyun Park made his name at Jungsik, earning two Michelin stars there, and now wants to give diners the chance to “dive deep” into Korean cuisine. Guests sit at a U-shaped table with the chef center-stage and try eight savory dishes and two desserts. A standout dish is a platter of raw fish, including marinated sea bream, sea urchin, and tangerine sauces, evocative of fermented Korean flavors.

The first thing to mention about Manhatta is that incredible, panoramic view of the surrounding city that hits visitors as soon as they step out of the elevator to the 60th floor. Manhattan’s skyscrapers glitter as diners relax into the welcoming atmosphere, a place that according to owner Danny Meyer should be both “a love letter to New York” but also a place where people can feel at home. Meyer is successful in striking the balance between ease and elegance, luxury and relaxation, from the sleek wooden chairs outfitted with plush leather seats, to the walnut and bronze fittings, which add to the warmth of the design and create a contrast to the silver of the city outside. Chef Jason Pfeifer has created a French-inspired seasonal menu that includes scotch snails and halibut with roasted fennel. A must-try vanilla soufflé with butterscotch sauce is among the rich offerings for fans of dessert.

Array Magazine  

Array Magazine - Winter 2018 ARRAY Magazine brings the most interesting people, places and ideas in interior design into the homes and offic...

Array Magazine  

Array Magazine - Winter 2018 ARRAY Magazine brings the most interesting people, places and ideas in interior design into the homes and offic...