2020 New York Rising Stars Restaurant Week Menu
2020 New York Rising Stars Restaurant Week Menu
Savory | |||||||||||
| Sommelier Eliza Christen| Misi | |||||||||||
| Fettucine, Buffalo Butter, Parmigiano, Extra Vecchio, Black Pepper paired with Brut Réserve, Bérèche et Fils, Champagne, France, NV | |||||||||||
| Chef Alan Delgado| Oxomoco | |||||||||||
| Grilled Niman Ranch Pork Chop, Corn Husk Glaze, Chile Coste?o, Mole Rojo | |||||||||||
| Sugguested Pairing: Syrah, "Vi-Viu," Bodegas Cueva, Utiel-Requena, Spain, 2018 | |||||||||||
| Chef Paul Donnelly | The Tyger | |||||||||||
| Egg Noodles, Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | |||||||||||
| Sommelier Jhonel Faelnar | Atoboy | |||||||||||
| Korean Fried Chicken paired with Mencía, La Vizcaina, "Las Gundi?as," Bierzo, Spain, 2018 | |||||||||||
| Chef Jae Lee | Nowon | |||||||||||
| Royal Kimchi Fred Rice, Braised Aussie Beef Short Rib, Egg, Bean Sprouts, Seaweed | |||||||||||
| Masa Makers Matt Diaz & Carlos Macías| For All Things Good | |||||||||||
| Purple Corn Tetela, Hibiscus Flower, Chipotle Salsa | |||||||||||
| Chef Diego Moya| Racines NY | |||||||||||
| Red Dragon Carrots, Fermented Tomato, Hazelnut | |||||||||||
| Suggested Pairing: Albillo Real, Rubén Díaz, "Paso de Cebra" Blanco, Sierra de Gredos, Spain, 2018 | |||||||||||
| Chef Kyo Pang | Kopitiam | |||||||||||
| Mee Hun Kueh: Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, Niman Ranch Pork | |||||||||||
| Restaurateurs Jihan Lee, Lisa Limb, & Taka Sakaeda| Nami Nori | |||||||||||
| XO Scallop Temaki, Tobiko, Lemon | |||||||||||
| Chef Eric See | Ursula | |||||||||||
| Stuffed Sopaipilla: Ground Aussie Beef, Green Chile, Pinto Beans, Cheddar | |||||||||||
| Chef Sungchul Shim | Kochi | |||||||||||
| Steamed Mandu Dumpling, Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | |||||||||||
| Chef Jay Wolman | LaLou | |||||||||||
| Charred Carflex Cabbage, Stilton Sauce, Garlic Oil, Apricots | |||||||||||
| Mentor Chef James Kent | Crown Shy | |||||||||||
| Aussie Lamb Neck and Loin, Farro, Fava Beans, Pickled Ramps | |||||||||||
Pastry | |||||||||||
| Pastry Chef Julie Elkind | Batard | |||||||||||
| Batard Candy Bar: Chocolate-Hazelnut Fudge, Caramel, Feuilletine Crunch | |||||||||||
| Pastry Chef Adir Michaeli | Michaeli Bakery | |||||||||||
| Burikitas: Cheese Dough, Feta, Sour Cream | |||||||||||
| Bakers Autumn Moultrie & Brian Villanueva| Back Alley Bread | |||||||||||
| Angel Donuts, Seké Wild African Honey, Cinnamon Sugar | |||||||||||
| Pastry Chef Michelle Palazzo | Frenchette | |||||||||||
| Paris Brest à La Pistache, Choux Pastry, Pistachio Praline | |||||||||||
| Pastry Chef Caroline Schiff | Gage & Tollner | |||||||||||
| Coconut Layer Cake, Coconut Cream, Lime Curd, Casher-Pink Peppercorn Brittle | |||||||||||
Beverage | |||||||||||
| |||||||||||
