And Ichimura is the epitome of pristine sushi. But great sushi is like an enchanting dream. A bad sushi experience can scar you for life. Even though it may seem like sushi is just raw fish and therefore will be good anywhere you go, it is the one food on which it is truly worth spending money because it takes a true master to make great sushi. His restaurant consists of an eight-seat sushi bar and he serves an Omakase-style dinner, which means everything you eat is decided by chef Ichimura. I will go so far to say that dining at Ichimura is the best dining experience in all New York.
I have tried countless sushi places in New York, San Francisco, and Los Angeles, Sushi Master IchimuraĪnd the best sushi master in the United States is Eiji Ichimura (yes, his sushi is better than Masa, Soto, and Ginza Onodera). Favorite Cocktail: Bell Pepper.īest Cheap Food: Mamoun’s, Crif Dog, Faicco’s, Whitman’s, Just Salad, Beyond Sushi (vegetarian sushi), Coppelia, Dim Sum Go Go, Somtum Der Thai Foodīest Liquor Stores : Sakaya (Sake), Terry’s (Wine), Good Beer (Beer)īest Bars: Sake Bar Decibel, Mace, The Dead Rabbit, Attaboy, Employee’s Only, PDT, The Up & Up, The Narrows, The Nomad Bar, Maison Premiere, Danteīest Indian Food: Paowalla and Babu Ji (tied)īest Italian Food : Babbo Ristorante, Lilia, and Carbone (tied)īest Southern-style Soul Food : Mitchell’s Soul Food and Root & Bone (tied)īest Ramen : Nakamura and Yuji Ramen (tied) Favorite dishes: Gobi Pakora Cauliflower, Tiny Tartare Tacos, Garden Kale Crab Rangoon, Carrot Crepe with Little Neck Clams, Dave’s Trout, Frozen Yogurt, S’mores. And after dinner you can go outside to the heated garden to roast marshmallows for your s’mores and sip on a hot toddy, all of which is presided over by their resident quail. They also have what I vote to be the best dessert of the year: frozen yogurt with whipped cream, lavender honey and lavender flowers. Their menu is simple with only ten items and a handful of “snacks” for starters, and the names of the dishes sound simple as well (cauliflower, trout, scallops, crab rangoon, tagliatelle), but the dishes’ flavor is far from simple and contains a depth and complexity of flavor that rivals the best Michelin-starred restaurants in the city (but at a tenth of the price of most of those Michelin-starred restaurants). Ex-Alinea Chef Greg Baxtrom (see Chef’s Table, season 2, episode 1 on Netflix) and farm-owner Ian Rothman claim to “offer a seasonal, ingredient-driven menu” this is exactly what they do, but with the creativity of a Shakespeare or Milton-all create masterpieces within conventional forms. And after living in San Francisco for five years where the same is true, I vowed not to eat at any restaurant I thought to be in this category-until I went to Olmsted. Here is a list of my personal favorites.įarm-to-table New American Restaurants are a cliché in the dining world at this point now that there are more of these types of restaurants in New York than late-night diners.
By: Anthony Arnone (pictures taken by him as well)įrom great new restaurants to compelling cinema and plays, 2016 has been an excellent year for food and culture in New York.
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