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Eats'N'Sleeps

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Check out dishes from the Middle East, Asia, South America, and Europe, and then check into some of NYC's newest hotels.

Lamalo 11 E. 31st St. 212.660.2112 lamalonyc.com

Rezdôra 27 E. 20th St. 646.692.9090 rezdora.nyc

Paloma at Hotel Hendricks 25 W. 38th St. 833.436.3745 hotelhendricksny.com/ manhattan-restaurant

Wayan 20 Spring St. 917.261.4388 wayan-nyc.com

Start your day of at Lamalo— Gadi Peleg’s new Middle Eastern restaurant in the Arlo Nomad Hotel—with a hearty Israeli breakfast including fresh vegetables and baked goods. An after-work casual meal with friends begins with the mezze-style dishes—a variety of dips and salads—served on an oblong Jerusalem laffa flatbread fresh from the oven. Larger dishes include a grilled whole fish with herb salad and chermoula, slow-roasted short rib on the bone with vegetables, a whole overnight-braised cabbage head with Silan-verjus glaze, and grilled octopus with preserved lemon butter and grilled vegetables. The drink menu includes big cocktails meant for sharing, like the $55 “Good Vibrations” with Arak, grapefruit, lemon, and mint intended for five people. White, red and sparkling wines from Lebanon, Israel and France are also available, as well as a few beers. The Lamalo team also runs the 31st story rooftop bar and Barlo, the second-floor lounge.

Rezdôra, an Italian restaurant from chef Stefano Secchi (an alum of three-Michelinstarred Osteria Francescana in Modena, Italy) offers pastas and vegetable dishes from the Emilia-Romagna region, a cuisine not often found in other NYC restaurants. A $75-per-person pasta tasting is available, along with an à la carte menu and cocktails. For starters, try the buffalo mozzarella served with charred greens and pesto or the gnocchi fritti. Follow with a pasta like maccheroni al pettine with duck ragu, or the sweetly named “Grandma walking through the forest in Emilia”— cappelletti verdi—pockets of spinach-infused pasta filled with roasted leeks, tossed in a black mushroom sauce with spring peas. If you’re craving protein, try the veal cheek, braised for five hours with a spring onion purée or the sea bass with black garlic zabaglione and spring peas. Italian wines dominate on the drink front, primarily northern Italian wines from Tuscany, Piedmont and the Veneto, among others.

Head to Paloma at Hotel Hendricks if you’re in a festive mood—the bright décor, beautiful chandeliers and color cocktails will bring a smile to your face. Chef PJ Calapa draws inspiration from the cuisines of Mexico, Argentina and Peru, but also from a childhood spent in his grandmother’s kitchen in Brownsville, Texas. Paloma also has a large outdoor space with fountains and artistic murals. Get started with the fluke aguachile, tuna tostadas, or Argentinian beef carpaccio while sharing cocktails—The Goldcrush with hot honey, citrus and bourbon sounds great, or the Mosquito with Mezcal, Campari and ginger. Skewers of beef, chicken, shrimp, and zucchini make great apps, and tacos, too—crispy cod with cabbage, cilantro and crema is a good choice. When it’s time to get serious with the food, move on to Peruvian chicken and rice with pickled onion, cilantro and aioli or short ribs al pastor with pineapple chutney, potato and grilled jalapeno.

Chef Cedric Vongerichten may come from a culinary dynasty, but his inventive French-Indonesian cuisine, original cocktails and hearty food in a beautiful and serene environment his first solo restaurant—he is partners with his father, Chef Jean-Georges Vongerichten, in restaurants in New York and Jakarta—are all his own. This is a place where you’ll be comfortable sharing dishes with friends and spending an evening deep in conversation. Start with the Greater Galangal Sour (scotch, chickpea water and galangal) or the South-East Sweet Tea—a mix of bourbon, red tea, honey and smoked salt. Small dishes of shrimp satay, crispy baby squid, chilled peekytoe crab, or clams Jimbaran-style are good accompaniments. When you’re ready for more, lobster noodle with kecap manis and Thai Basil, baby back pork ribs with a soy tamarind glaze and sesame, or the coconut crescent duck with chili-scallion sambal and baby leeks should keep you happy.

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Array Magazine  

Array Magazine - Fall/Winter 2019. ARRAY Magazine brings the most interesting people, places and ideas in interior design into the homes and...

Array Magazine  

Array Magazine - Fall/Winter 2019. ARRAY Magazine brings the most interesting people, places and ideas in interior design into the homes and...

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