Those who returned to the city in autumn choose new addresses where different tastes from world cuisines were served.
Jōji
A similar omakase restaurant, where you can taste quality sushi at Tokyo’s train stations, has started to serve in New York. Jōji, which opened recently in a secluded spot in the city’s iconic train station, Grand Central Terminal, is the work of the partnership of chef George Ruan, who spent almost two decades at the three-Michelin-starred fish restaurant Masa, and Daniel Boulud, another Michelin-starred icon. Only 18 people can eat at the same time, which causes long queues throughout the day. The seasonal omakase menu consists of five appetizers, 14 pieces of nigiri and a dessert. Of course, they are accompanied by the best sake of Japan. Let’s say that the menus are 375 dollars per person.
KRU
This new restaurant in Williamsburg, which started to host its guests last week, is a candidate to be the noble address of Thai cuisine in New York. Because its menu was inspired by the traditional cuisine of the Royal Palace of Thailand based on centuries-old recipes. On the menu, which is served with small plates and dips, crab meat salad cooked with Japanese fish sauce, lobster with pineapple and egg, veal tongue and pork belly with button mushrooms are already among the most ordered. The chef of KRU, which means “Guru” in Thai, is Ohm Suansilphon, one of the partners of the famous Fish Cheeks restaurant. The famous chef, who co-created KRU with his wife, aims to introduce New Yorkers accustomed to fast-food Thai food to the royal cuisine of his home country.
Pecking House
Choosing a fried chicken-themed restaurant during your New York vacation may seem like a far-fetched idea, but we would like to point out that if the address is Pecking House, which has just opened in Brooklyn and creates waiting lists due to its capacity of only 45 people, you will encounter extremely gourmet tastes. Pecking House is inspired by the Taiwanese roots of famous chef Eric Huang, who has succeeded in bringing the American Dream to life. Sandwiches such as Chili Fried Chicken (Sichuan peppercorns, duck fat), Crispy Chicken with Pineapple and vegan Sloppy Po (avocado, pickled onions) stand out in the extraordinary menu, which is the result of the intersection of flavors from the southern states of America with Chinese cuisine.
Koloman
Koloman is a contemporary French restaurant where chef Markus Glocker blends Parisian flavors with the Viennese cafe tradition. Trying to build a bridge between 20th century European cafe culture and the energy of today’s New York, the place takes its name from the legendary Austrian graphic artist Koloman Moser, who died in 1918. Glocker’s menu for this bohemian venue is just as extraordinary as the restaurant: Celery root “tartar”, sweet corn soup with dried scallops, ratatouille with loup de mer and salmon en croûte are among the favorites. The restaurant joins the souffle trend with a triple cream version made with Pleasant Ridge Reserve cheddar. Koloman’s wine list consists of rare selections from France and Austria.
Zou Zou’s
Zou Zou’s is a lively and modern Eastern Mediterranean restaurant, brought to life under the management of Chef Madeline Sperling, who has worked at prestigious restaurants in New York for years, including Gramercy Tavern and NoMad. Its menu, which celebrates flavors from Lebanese, Israeli, Turkish, Egyptian, Syrian and Jordanian cuisines, is served on large and colorful plates. The 75-person venue, bearing the signature of award-winning design company AvroKO, draws attention with its open kitchen, which centers on a traditional stone oven. The restaurant, which carries traces of Middle Eastern architecture with arches and domes, looks like an authentic Mediterranean restaurant with its blue and green tiles.
