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😍 5/5 - Chef Victoria Blamey finally gets to say what she wants to
By 👻 @Norman H., 02/05/2022 3:00 am
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Chef Victoria Blamey finally gets to say what she wants to say here. This is a wonderful restaurant which has a few procedural kinks that need to be worked out. They will be. It's not the easiest task in the world to find the restaurant. After you get to Cortland Alley, the entrance is far from clear, and we wandered into two different spots (including a speakeasy) before we finally found the entrance. Once you're in, though, what is wonderful starts with the staff, all of whom are enthusiastic and knowledgeable. Ask them anything. They'll do it. They'll even try to accommodate special requests (although, really, read the menu beforehand and either call or live with it). The menu is one of the places where kinks need to be worked out. As our server (the wonderful Corey) explained, "it's sort of a tastings menu with choices." In other words, there are categories, and you choose one from each category. There's only one dessert which is fine. We drank cocktails but a few people told us the wine list is quite interesting, different, and well priced. Food? Ok. We had the oysters and the scallops. The scallops had been rolled in a smoky pepper mixture and then sliced. To me, they could have passed for ham if I were blindfolded. Corey asked "is that a good thing?" It's a thing. They're wonderful. This was my second favorite dish of the night. So are the oysters. Clearly, they were opened when we ordered them. Get them. You'll be glad you did. For the second course we had the Kyoto carrots and the Spanish lentils. The lentils were my favorite dish of the evening, without question. They came with a pile of mushroom chips (like potato chips only better) but the lentils were so good... I could have eaten a bowl of them and called it a meal. THEY ARE SO GOOD . GET THE LENTILS. I was "meh" about the carrots, but I loved the chicory that came with them, and their dressing. They were out of one of the main courses (the squab: a dish we wanted), but we had the cholgas cabbage and the potato. Now, the potato comes with morcilla, and if you don't know what that is, look it up. It's not for everyone's taste. Mixed in with the potato, it was amazing. So, too, was the cabbage with mussels. Our server told us that Chilean cuisine dries mushrooms and then reconstitutes them, and that's what Chef did in this dish. You'll wonder why no one ever combined mussels with cabbage. It's genius. Since we couldn't get the squab, they brought us the stuffed cabbage and the verona radicchio on the house. The stuffed cabbage is a very gentle, very soft dish. Have it if you're also having something with some strong flavors, like the potato/morcilla combination. The verona radicchio: did I write the lentils were my favorite dish? Well, maybe the radicchio was. Sweet, rich, bitter, crispy and soft. I had to share the dish. I didn't want to. Dessert will be something you've never had before. It's a foam, over a chocolate and seaweed ganache, with some hazelnuts. It went down real easy, but I had the taste of seaweed in my mouth for a few hours after. Whether that's a good or bad thing is up to you. Just realize you won't know it's seaweed when you're eating it, but you will later. The best food in the world doesn't taste good if the service is bad. It's great here. Corey and Eli (spelling?) are the names I remember, but they and every single person who poured water, cleared plates, and took care of us that night, were exemplary. Chef has a reputation for insisting on the best, and it's evident in the restaurant. So, go. It isn't inexpensive, but if you know food, you'll know right away that this wonderful food is so thought out, so careful and so new, it's worth it. Go. Please go. Try it. If you're lucky, you'll see Chef smile as you leave. That smile is worth the whole evening.
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