All’onda 22E 13th (5th Ave.), NYC
I was dining here on the first night All’onda opened and you can definitely believe the hype; the decor and atmosphere was sooooooo lovely *(^_^)*. The bar and the communal table is on the first floor, and there are two different dining rooms with cute private booth tables upstairs. Chef Chris Jaeckle created a menu that is Venetian-inspired with Japanese influence. I was lucky enough to meet Chef Chris to ask him some questions. He told me that he used to work at Ai Fiori and also Morimoto which makes perfect sense because I noticed All’onda was using a lot of Japanese spices such as miso, soy, yuzu koshou, shio konbu, and they had three dishes that had Sea Urchin. I was dining here with two other Japanese restaurant critic friends from Tabelog. We ordered the perfect amount for the three of us. Two seafood appetizers, two pastas, and two entrees for all to share. New York City has a lot of Italian restaurants, yet I was very impressed with All’onda’s menu. We tried one third of the menu and everything I had was delicious, memorable, and had such pretty plating. I highly recommend you to go to All’onda before it gets hard to make a reservation. The place is perfect to have a group dinner or intimate date, but my favorite seat is the four person booth table upstairs. My recommended dishes are the Razor Clam with Sopressata Fine Herbs Miso, Kampachi with Red Kuri Squash Pepperoncino Soy, Rigatoni with Aged Duck Ragu and Treviso Chocolate, and the Guinea Hen with Parsnip Shio Konbu Foie Gras Sugo. One disappointing dish was the Sea Urchin Pasta… maybe I had too high of an expectation. It was a little too lemony and the portion was too small. I am giving 4.5 hearts overall and I can’t wait to go back again.