2015 Update : All’onda

Burger & Ramen at ”All’onda”


Another work lunch just happened to be during Restaurant Week, so we decided to go to All’onda. My main reason why I chose here for lunch, not for dinner was to patrol new lunch menu. YUP! Burger & Ramen 🙂 Unfortunately I can only give 1/5 heart for Italian Ramen 😦 Noodle wasn’t good, topping wasn’t good, parmesan dashi broth was best part of this Ramen but still it was worst Ramen I ever had in my life! I’m giving Burger was delicious. Bucatini smoked Uni pasta was delicious as usual. I’m still giving 3.5/5 for overall because beside Ramen atmosphere and foods were all great. Please read my previous dinner review for more detail about All’onda

Check out my blogger friend LET’S NOM NOM‘s review about our lunch too

All’onda    22 E. 13th St., New York, NY 10003  (212) 231-2236

♥♥♥ Restaurant Week / three courses lunch $25


 truffle cheese, treviso, caramelized onions (regular price $17) ♥♥♥1/2  


parmesan dashi, porchetta, brussels sprouts (regular price $17) 



manila clams, mussels, crouton

Kale Salad

Tofu cesar dressing, walnuts, mint (regular price $12)

Booth Table at upstair

Roasted Carrot

ricotta, ginger vinaigrette, cumin (regular price $15)


with ricotta, spicy tomato sauce, and basil (regular price $19)


Tuna Tartar

cerignola, kizami wasabi, preserved tomato (regular price $17) ♥♥1/2


smoked uni, spicy bread crumbs (regular price $19) ♥♥♥


Hazelnut Mousse ♥♥♥

Olive Oil Cake ♥♥1/2

Restaurant week winter 2015

Three courses for 25

All'Onda on Urbanspoon



My new favorite Japanese Style Italian “All’onda” 

DSC07078                                                                           Bucatini – smoked uni, spicy bread crumbs $19 ♥♥♥♥

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.

All’onda         22E 13th (5th Ave.), NYC

♥♥♥ $$$1/2

DSC07072tuna crudo ♥♥♥1/2

Guinea Hen – parsnip, shio konbu, foie gras sugo $27 ♥♥♥1/2


Razor clam – sopressata, fine herbs, miso $11 ♥♥♥♥


Kampachi – red kuri squash, pepperoncino, soy $16 ♥♥♥♥


Little neck clams with salsa verde and bacon ♥♥♥♥


Rigatoni – aged duck ragu, treviso, chocolate $18 ♥♥♥♥


Bucatini – smoked uni, spicy bread crumbs $19 ♥♥♥♥


Monkfish – sea urchin polenta, squid ink, arugula $25 ♥♥♥


Jerusalem Artichokes – brown butter, soy capers $7 ♥♥♥♥

DSC07092Panna cotta with pickled fennel and mustard seeds ♥♥♥1/3

me & VLee at All’onda