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Restaurants & Bars 3

In Praise of Nishi

Ziggy41 | Apr 8, 201807:07 PM

I liked it enough when they first opened. Today I cant get enough. Between 10 or so meals so far, I think I had one bad dish here. Although its branded "Italian" these days, its still the same old creative Momofuku. The menu just keeps getting better and better because these crazy food scientists (Josh Pinsky and co) dont rest and the hits keep piling up.

The new Tagliatelle with pork skin and black beans is a good example. Ive never had ragu taste like this.
Same goes for the Skate with their XO sauce and grilled bread. I like it more than the Skate at Ssam Bar that the NYT raved about. They use XO throughout and its not as strong and funky as other XOs I've had.

The Bucatini is the most famous pasta here, but probably my least favorite. I'm a big fan of the Capellini alla Fideos – clams, cabbage, and Capellini cooked with apple cider.

I also like their Bagna Cauda served on top of sharp veggies like Red Endives or Radish
The Fried Head on Shrimp is fantastic. And so is the Romaine Heart.

Right now they have Hakkoido Uni with panelle and scallion which I didnt have a chance to try because they ran out last time.

The crudo, whether its black bass, scallops, or whatever, is always on point.

The dry aged steak like the Wagyu I had a few months ago, always great. And the ribs are a must whenever they are on the menu (not currently).

And then there's Pinsky's take on the Lobster Fra Diavolo. 1.5 lb flash fried salt and pepper coated lobster on a bed of garlic, chili and XO infused spaghettoni (emphasis on the chili). Its spectacular!

Probably my favorite restaurant in NYC today.

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