all’onda

Sometimes New York restaurants get too damn fancy for their own good.  Despite the overly complicated premise of “Venetian cuisine with Japanese influence”, I have been dying to eat at all’onda since it opened a year ago, because seafood + pasta = heaven.  Delightfully, I was not disappointed, and this seemingly bougie restaurant lacked all preconceived notions of pretension that I was expected.

Service was absolutely fantastic, from the host to the bartender to our server.  Everyone was exceptionally friendly, relaxed, and accommodating; educational without being preachy, and generally excited about the menu and the wine list in a way that wasn’t forced or contrived.  I know from experience that having a relaxed air about you isn’t always easy in a bustling New York restaurant, and our server’s demeanor and guidance helped put me immediately at ease.  Her recommendations were on point, and she even went as far as graciously providing two separate wine glasses so that my boyfriend and I could share two different glasses of wine.  This only made the uni bucatini taste all the better.

FOOD FOR THOUGHT

Heirloom Carrots

allonda carrots

Never a huge carrot fan, this dish was un-effing-believable.  Accompanied by ricotta and a ginger vinaigrette with diced pistachios, the flavors coated your mouth and vibed in just the right way.

Uni Bucatini

allonda uni bucatini.jpg

It’s no secret that this dish is the main reason I (and much of the food-loving New York population) chose to come to all’onda.  Though it was not quite what I expected, it still hit a home run for me.  The uni was rich and decadent, and the toasted breadcrumbs melted together to create this almost mac-n-cheese type quality.  The richness of the dish makes it a prime candidate for going Dutch, and I’m glad I was with a fellow uni lover who could share in this glory.

Veal Chop

allonda veal chop

Sometimes your soul just needs a giant hunk of meat, even if you’re in a restaurant known for its seafood. On one of the first brisk days of fall, this tender piece of bone-in veal was just what the doctor ordered.  Offset by grilled romaine lettuce and zabaglione, traditionally an Italian custard based dessert but switched up here as a dipping sauce.  Keep it coming, because this was as delicious as it was difficult to pronounce.

22 E 13th Street

 

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