"Last week my wife and I had the pleasure of eating in the prestigious reserve cut in manhattan. this was our first visit to new york city since the year ago covid, so it was long ago. our meal was from the charts and the personal was amazingly attentive, friendly and patient. from the minute we went into the spectacular environment, they can feel that this is not just another restaurant. I took my wife there for a date night and not his ones that we will probably forget. the Maî·tre d alessandro took care of us. we had the pleasure of sitting right next to the kitchen. the wall is all glass and they can see the cook and the staff prepare each and every dish. it is an amazing table. we started with a campaign, and my wife was pleasantly surprised. it is great to feel very special and to go means something. our first cure was a sushi quartet, including yuzu striped bass, blackened tuna bite, tuna uzusukuri and tuna black truffle. Now I like sushi, but I came to a steak house and ordered it, was I crazy? the sushi was amazing. flavor burst in my mouth and even though we had eaten 4 rolls, we had still space for more. it was really the best sushi I've ever eaten. the sushi was paired with a glass of the chateau rubin rose. our server jay brought us our next course, a special non-menu from the cook. a salmon special with radishes, micro-calantro, gurken and strawberries from japan. the salmon was sooo soft, we tried to find out how it was cooked as there were no grill or sea notes on it. it turned out that I was right, it was sous vide in a water temperature controlled bath to perfection. the earthy were a welcome supplement. it was mild sweet and melted in the mouth. our next server miguel brought us a special suppe in a bullet glass called tom kha gai. it was something I've never heard of or tried, but it has a serious taste. it is with huh, garlic, ingwer, torf, jalapeño, mushrooms, scalion, kokosmilch, chicken stock, zilantro, sugar and limette, all in the small glass dishes. yet another of the chefs amazing tasting invention. another server wilem brought us the special wagyu carpaccio with hot stone to cook with small straightening of molten salt, paprika, teriyaki and the short rib tacos, the hickory smoked prime bark, grilled ananas salsa with house bbq sauce. it was so much fun seasoning and grilling the wagyu on our heated stone, like a cool activity for adults. I am also a great fan of tacos especially pulled bark meat, and these were mouthwater. the ananas salsa was the perfect complement to some fresh and bright aromas to our mouth. miguel was made back with a special reserve wine specifically for reserve cut and goes well with her meat. then came alessandro with a special table next to service. a piece fillet mignon finished in the pan table side with some margarine (in the rule this would be butter in a non kosher restaurant) garlic, schalottes, peppercorns and some other spice with the special house sauce. we have some flambe action and we have really enjoyed the show and not to mention that the smells were so tempting. the dish was served with a bone mark and a flaming rosmarin and thymian. we have also been served free range chicken with decal fat infused pommes pave, star anise glaze, truffle jus, which was served with burning sticks made of wood that really made the dish pop. both were so tasty and amazing, we had eating gasims and had to make pause and just watch the action in the kitchen. to close our amazing meal, our server jay dessert, consisting of a lemon meringue tart, served with obst sorbet and peanut chocolate pavé with espresso sauce, sweet salty nuts. both were amazingly fresh, delicious and great palette cleaners. all in all 5 stars on eating, 5 stars on the service. I'll be back soon."
