French chef Cédric Vongerichten picked the trendy district of NoLita as the location for his new restaurant and first solo venture, Wayan (“Wayan” means “first-born” in Balinese). Here, French-inspired cuisine is elevated by the spicy, exotic notes of Indonesia. With an emphasis on seasonal ingredients, the menu combines these two worlds to delicious effect, from chicken satay skewer appetizers to hiramasa sashimi starters served with spicy shallots and sesame, followed by the restaurant's famous home-made lobster and basil noodles.
And the journey does not end there. For dessert, why not try the Thai custard, flavoured with coconut and pandan (a tropical plant from Southeast Asia). The staff will make recommendations according to your taste and at Wayan, the focus is on sharing, so the whole table can enjoy each plate - although every dish can be prepared as an individual portion too.
Sip a cocktail at the bar, in moderation of course, while the server sets your table, and drift away for a moment or two as you admire the warm décor with its noble natural materials and rare plants. Be sure to reserve in advance, as tables here are in demand!
20 Spring Street
New York, NY 10012
+1 917 261 4388
Menu: around 49 USD