Restaurants in New York in September

Here are some amazing New York restaurants we’re loving this month. From the basic Gotham restaurant (for a Michelin star), to the new NYY Steak at the Hard Rock Hotel New York, and the Panorama Room perched atop Graduate Roosevelt Island with views of three boroughs, there are plenty of options across the city.

Mollusca, the feisty and sophisticated seafood restaurant that opened in the Meatpacking District in April, has launched a new brunch menu. Conceived by Executive Chef Christian Bonilla (formerly of Zuma, Clocktower and Alta), the brunch menu features unusually paired ingredients to unlock the best flavor in everyone, while adding a touch of seafood luxury. Highlights include duck bacon, lettuce and tomato, or DBLT, with harissa mayonnaise on a French baguette, seared octopus, shrimp, fingerling potatoes, poached eggs and pesto, fruit Seafood on Home Fries, Scrambled Eggs with Uni and Siberian Select Black Caviar and Japanese Pancakes with Berry Compote and Whipped Cream.

Cathedral in Moxy East Village is a hotspot with some serious cooking behind the scenes. Reminiscent of classic New York grand dining rooms, Cathédrale brings elemental cuisine and a sense of French-Mediterranean hospitality to its striking setting. Beneath 26-foot ceilings, Executive Chef Jason Hall delivers pure, ingredient-driven flavors, drawing on his experience at establishments such as Gotham Bar & Grill, Anthos, Craft and Legasea.

In a blue-tiled open-hearth kitchen hung with copper pans and equipped with a rotisserie grill, Chef Hall serves a focused menu of well-prepared but simply arranged dishes that quietly respect southern French cuisine with traces of Italy, Spain and Greece. Guests can savor their meals – which are filled with handcrafted cocktails and unique wines from around the world – beneath Italian sculptor Edoardo Tresoldi’s ethereal centerpiece, Fillmore. Sculpting is truly a moment and great for social feeds.

CHEF GUO is the Manhattan debut of Chinese master chef Guo Wenjun, who began his culinary training at the age of 14 under the mentorship of Chinese master chef Ding Guangzhou, a seventh-generation disciple in the line of royal chefs, in the discipline of Imperial Chinese Cuisine. During his forty-year career, Chef Guo has held executive chef positions at Platinum Seven-Star Beijing Palace International Hotel, Diaoyutai Garden Villa International Club, has been recognized by China as an elite master of the arts Chinese culinary arts and won the gold award. Medal in the Asian cooking competition. The restaurant will showcase its exclusive culinary system which has been recognized by the Chinese government and its unique cuisine brand, combining Chinese imperial cuisine and classic Western cuisine to create its Healthy Royal Cuisine culinary system. Dishes are prepared with healthy, organic and green ingredients, emphasizing nutritional value and a balanced meal. The food is prepared simply to allow the flavors of the high quality ingredients to speak for themselves. Its cuisine is served as a nineteen-course tasting menu, which includes 15 savory dishes, three tea dishes and a dessert.

YOSHINO by Sushi Master Tadashi Yoshida is one of the largest sushi openings in New York to date. The restaurant is the first in the United States from one of Japan’s most respected sushi masters and former owner of Sushi-ya no Yoshino and Sushi no Yoshino, which has been acclaimed as one of the best sushi restaurants outside. from Tokyo. His meticulous approach to sourcing and pairing ingredients and his exceptional skill in balancing flavor and texture have earned him an international reputation as one of the leading forces in high culinary craftsmanship in the art of making sushi. Chef Yoshida showcases his techniques in a 21-course omakase service, combining classic Edo-mae style sushi with a subtle French influence, served on a 10-seat sushi counter made from a single piece of over-aged hinoki wood. 300 years old.

The Oval, a 30-seat chef’s tasting counter tucked away in La Devozione at Chelsea Market, was conceptualized by Giuseppe Di Martino, third generation owner of the famed Pastificio Di Martino to take diners on a culinary journey for the best use of Di Martino’s various pastes. shapes with imported and local seasonal ingredients. Each dish on the seven-course pasta tasting menu is based on classic Italian recipes, reinvented by Giuseppe and Executive Chef Alessio Rossetti in a modern and experimental way. Every aspect of every dish is steeped in specificity, starting with the uniqueness of dry pasta shapes paired with specific ingredients and flavor notes. Dishes are presented with custom-made crockery and cutlery, as well as Zalto glassware, all designed to enhance the dining experience. Classes are paced so that the chef can serve up to fifteen diners at a time, including parties with different start times. As the perfect pasta is served al dente, Giuseppe devised a serving method at The Oval to allow diners to indulge in the pasta at its peak texture, between 10 and 40 seconds after the dish is finished.

Located in the heart of Midtown East, just blocks from the United Nations, MIFUNE is the Michelin-recognized Japanese restaurant that focuses on neo-washoku cuisine. The kitchen is led by executive chef Tomohiro Urata (three Michelin stars La Maison Troisgros in Roanne). His signature style infuses French culinary techniques and flavors into Japanese cuisine and is served a la carte and in omakase tasting menus that change nightly, creating a completely unique dining experience for every seat.

Hidden in MIFUNE’s underground level is the Michelin-starred Sushi AMANE, an eight-seat sushi bar run by Executive Chef Tomoyuki Hayashi (Matsuiri, Sushi AZABU). At Sushi AMANE, chef Hayashi has everything to show off his creativity and has incredible surprises in store for customers, such as nama-yuba and Japanese uni with Kaluga caviar. Using only wild fish from Japan and other countries around the world, Chef Hayashi’s omakase sushi experience is a progression that consists of four small dishes, nine Nigiri, tamago, hand roll and miso soup and changes daily depending on market availability. He seasons his rice specifically for each session using aged akazu vinegar. The omakase sushi experience is priced at $230 and will have two seats per day from Tuesday to Saturday, at 6 p.m. and 8:30 p.m.

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