after theatre dinner nyc
Pre-Theater Dinner! NYC!do not miss out its food news you need,to know about whether you've got,Broa
Updated on Jan 18,2023
Pre-Theater Dinner! NYC!
do not miss out its food news you need,to know about whether you've got,Broadway tickets or not these are the,hot spots from cheap beats with vegan,options at the city's trendiest space to,our new favorite grown-up and glamorous,fancy-pants place I'm exhausted all this,hard work I am I'm not allowed to be,tired,mommy'll in New York starts right now,New York starts right now,the Great White Way a global institution,where dreams come to life for performers,and theater enthusiasts alike but the,question I'm often asked by you nice,people who watch the show is for a pre,theater meal where do I go well we heard,you and we put on our investigative,culinary hats and got to work after all,that's what we're here for if it is,elegance we're after and budget is of no,concern there really is only one choice,just east of Times Square is our new,favorite glamorous go to Gabrielle,Cruiser the space boozes with elegance,beam salvaged from a barn in Vermont,separate the main fine dining room from,the bar area and the intention to detail,is impeccable for instance if you saddle,up to what is called one of the most,dangerous bars in New York and let bar,manager Lord Sam Willie yes the boys,actually Lord make you one of their,signature drinks you may find yourself,drinking out of a coupe with a six-inch,stem now we have to say sometimes when,we visit a restaurant as revered is this,it didn't earn a Michelin star for,nothing the kitchen staff can be well,let's just say totally unfun but that is,not the case here not only is the UH,station chef fun whimsical and charming,but he chose to share the spotlight with,the youngsters who helped make up this,incredible team first up chef de cuisine,Joe Anthony we're gonna make Nagi it's,also known as straight Marlon coming,from Hawaii it's a very beautiful person,and what we do is we put a quick cure on,it to kind of concentrate the flavor,uh-huh and then we mix it with a few,other things,cucumber being one of them and then a,little bit of puffed amaranth a little,bit of black tobiko as well and that's a,fish roe with soy sauce and then we have,argan oil argan oil is like a like a,tree not a little bit of fresh lime and,we mix it all together so how many,courses is the free theater it's in Dec,3 courses including dessert and this is,numero uno this is number one yet he,finished the plate with baby basil and,smoked lobster water,I need something to shove it into my,face never eats with utensils cuz I,gotta get the lobster and fennel puree,one I'm not an animal like you okay I'm,an animal I bring it was taken too long,through their hands often in the,restaurant next up another showstopper,squid milk ft in an eel carbonara served,with confit egg yolk top with pumpkin,seed crumble with clarified butter all,right in we go,I've been abandoned everybody's left oh,you didn't leave me thank God honey and,leave me,we saw chef Sal executive sous-chef,Robert Pugh was on hand to prep the,scallop dish kohlrabi puree goes down,then the expertly seared scallops,finished with a radicchio and a Teresa,emulsion exhausting all this hard work I,am I'm not allowed to be tired,mostly cheresa a little bit show you,vinegar a chicken stock and some sweet,thang so otherwise it wasn't excited,about this dish because I wasn't excited,but I didn't understand it's all very,simple but directing its own way and,done right very clearly all right do me,right again just come I guess I'm a yes,and that would be the roast pork,tenderloin served with a smoky chili,pepper mushroom barley base,finished with scallions oregano and a,whole lot of cilantro yeah pork belly,goes down seared blood sausage and the,pork tenderloin with grilled radicchio,and ricotta salata finished with the,smoked olive oil with Chile's star nice,and cinnamon are you really ready yeah,okay,it's so good so actually I put my face,in it and lick it on the bowl they have,that option then we got elbow to elbow,with the big gun chef's plated up his,signature dishes the first of which,references his roots growing up on his,family farm so here we have hamachi a,layer of hamachi which is a nice a nice,fish and then we smear one criterion in,there with fresh Pirogov profits and we,go for all those layers so now we gonna,drizzle a little bit on a plate ready to,go no silverware in sight in sight right,there,ah we're really knows I'm smooth cut me,the perfect bite I can't be held,responsible for cutting my own food,anymore,and now ha I'm gonna feed you to drop,ten there's of all time you never serve,seven eight years in okay one my little,time but thanks alright what are you,making next next we gonna make there so,on sturgeon and sour curd topped top of,it caviar we're gonna do it over there,I'm starving,I've chef told me you don't pick your,own signature dishes your clients do and,this one was made on a dare when a,regular challenge him to put something,on the menu featuring an unassuming,ingredient sauerkraut he tops the filo,tart with mousseline and caviar but th
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