A smoky, peaty Scotch by Talisker, which was made to capture the maritime flavors of the spirit, is combined with Von Humboldt's Tamarind Cordial, Mancini Vermouth and a dash of St. The sawada and albacore were fine, although not exceptional. Set behind a subdued storefront on a West Village side street, Neta is anything but subtle when it comes to dining. He smiled and said we are happy to accommodate you — one of the best responses you can get. I felt much more full after my meal here than when I dined at Masa and a very similar happiness after eating all of that great fish! Desserts are simple: ice cream in flavors like truffle, butternut squash and peanut butter. Rated Walk too quickly down west Eighth Street and you might just hit Sixth avenue before realizing that you walked right past Neta. Everything else was presented the same, just made with tamari vs.
My favorite was the hamachi, although in second place I enjoyed the salmon, which seemed sweeter and more flavorful than usual. Some dishes exceptional and memorable, others mediocre and plain. But at last I received my donburi, and it was very good. Located in the heart of Flatiron, Casa Neta boasts a selection of more than 140 agave-based spirits paired with a menu of authentically Mexican small plates. A nice selection of tastes and flavors.
Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York. There was quite a wait for the main course, the Umami Donburi with grilled unagi, albacore tatake, daikon, avocado, and ginger-kurozu sauce. To further his journey as a chef, he relocated to New York City in 2005 for an externship at the Three Star Michelin Le Bernardin and then continued to expand his knowledge and repertoire working in many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. A mix of Genmaicha green tea with toasted rice , Woody Creek single distilled potato vodka and lemon. I'd never heard of kurozu before, but apparently it's a kind of black vinegar.
At this point, the waiter stopped service and walked away. Unlike many similar places, the entire kitchen is visible from. Like a little bit of tasty lipstick left over from a kiss. Still, solid sushi can be a good bet for Restaurant Week, and sushi is what I often crave for lunch. I love how casual the restaurant can feel but it serves such amazing sushi. Your choice of tequila, vodka, rum or gin.
Of course, one would expect no less considering Masa veterans, chef Nick Kim and Jimmy Lau, are running this eatery. It is rare, but Neta proves this practice is still alive and well. I personally liked the ice cream and rum raisins—everything except the coffee jelly—and only ate half of it. The Scene I was dining solo, and was led to the sushi bar, where another couple was. I was glad it came before the sushi bar filled up, as it was already quite noisy given the acoustics of the place. .
With so many options, how does one narrow it down and pick the best of the best? One thing there is not a shortage of in Manhattan is sushi. Most of the diners were couples and friends in their 20s-30s, and were seated in the tables across from the sushi bar or in the front of the restaurant. The dinner was incredibly delicious and we both left extremely satisfied. It has become a sport at some Manhattan restaurants to treat denizens poorly. The narrow minimalist space is sparsely decorated with wood and granite. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly. Austrian Blue Gin or Hwayo Soju and cucumber adds aromatics to round it out.
Getting to Neta Neta is located at 61 West 8th Street, in the West Village. I did prefer the sushi at Neta and my donburi there to my Restaurant Week lunches at and at , although Morimoto and Nobu had better dessert and a better space and ambience. Nothing earth-shattering, and something that wouldn't be hard to make at home, but satisfying. The unassuming sushi bar known for their quality sushi and modern Japanese small plates sits behind the block of light grey curtains and nondescript black facade. Omakase is seasonal and reflects the best available neta fresh ingredients currently available.
The small plates and sweet treats are available to complement the extensive list of mezcals and tequilas, Classic Cocktails, and Original Cocktails created by Head Bartender, Angel Bolivar. The space offers 60 seats in the main dining room and bar upstairs and 25 in the downstairs Sugar Skull Room. No typical sushi bar serves a palate refresher of tequila and lime shaved ice, nor does it offer you blowfish caught off the coast of Long Island, enrobed in a fragile tempura shell. To find out more or to opt-out, please read our. If you enjoyed this, join 200,000+ readers: please or to be alerted to new posts. Neta Restaurant Review : Once you walk past the curtain and into the sparsely appointed room, you know that this is not an ordinary Japanese restaurant.
