The Tasting Panel magazine

April 2014

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Available through your distributor or at YOU KNOW HOW TO DINE THEM. Degustazione Red Wine Glass Height: 8-7/8" Capacity: 19-3/4 oz. Here's how to wine them. Starting at $3 per glass. T:3.875" T:10.875" For the longest time, if you wanted world-class sushi, you had to go to Los Angeles, where Nobu Matsuhisa first introduced his remarkable Japanese-Peruvian fusion cuisine, and Masayoshi Takayama established his first $500 a person (and up) omakase restaurant. But these days, there are branches of both Nobu and Masa in the Big Apple. And cult sushi moved up a notch with the recent opened of Sushi Nakazawa in the West Village. There are ten seats at the bar, which is very much the place to sit. The meal is a 21-course omakase. And the chef is Daisuke Nakazawa, apprentice to Tokyo's Chef Jiro, star of the much acclaimed documentary Jiro Dreams of Sushi. In a city famed for restaurants that you simply can't get into, Sushi Nakazawa reached a new level of impossibility—which makes it the place where everyone wants to eat. And to pay $150 for the privilege—before drinks, tax and tip, of course. And speaking of drinks, they're curated by Sommelier Rick Zouad, who's assembled what may be the most comprehen- sive saké list in New York. Served cold, not hot. To dine at Bodega Negra, you have to walk through the wonderfully named Dream Downtown Hotel, to find this import from London, where it introduced the formerly little known world of Mexican fusion cooking. And indeed, even the setting is a masterwork of fusion; there are antique paint- ings with guitars stuck to them, and a disco ball that hangs overhead, plated with copper pennies —what the heck? And the menu is just as eclectic—think Peking duck tacos, braised oxtail empanadas and steak tartar flautas. Washed down with fine examples of mixology, with names like Habanero Honey Peach, Spiced Celery Sour and Sweet Plantain Old Fashioned. There are many small batch tequi- las as well—and a wine list worthy of the fanciest places in town. PHOTOS: TANYA BLUM A boho vibe prevails at Bodega Negra. by Merrill Shindler PHOTO: DANIEL KRIEGER TP0414_102-132.indd 127 3/21/14 2:54 PM

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