The restaurant at Intersect at Lexus appeared in an email listing some interesting places to dine in New York City. The restaurant is located upstairs in a Meatpacking District building used by Lexus as a center for artistic and cultural expression. It’s one of three centers around the world that they operate, and this one is the first with a fine dining restaurant. The restaurant is run in collaboration with the Union Square Hospitality Group. Their intent is to rotate chefs every 4-6 months. For this current iteration, the chef (Sergio Barroso) is from Madrid and operates a restaurant called 040 in Santiago, Chile. Reservations are made through Resy.
I was told that no silverware would be used with the meal.
They have a counter which overlooks the large kitchen area. I was seated at one end of it.
The White Rioja I selected to have with dinner was a Rioja by region only, I was told that the grapes used were not the typical ones used. It was very different and a nice accompaniment with the meal.
The first bite was an ossobuco-style shank dumpling with quail egg and ponzu gel. A smoked beef broth was in the pot and meant to be consumed afterward.
The next presentation was salmon sashimi marinated in the Peruvian ceviche sauce called leche de tigre (charcoal oil, fish stock, citrus and spices) and truffle oil. The center was garlic ice cream on a stick with wasabi balsamic and fried almonds underneath. On the side, there was a little avocado wasabi. This was a mellow blend of savory flavors, with the almonds providing nice texture.
The next course was inspired by the beach. Chilled mussels and octopus rested in a bed of cotton candy. I was told to wrap it up with the cotton candy like a taco to eat. It was sweet and then spicy. The Bloody Mary chaser to the was to cleanse the palate at the end.
This small roll was formed with a beet-marinated daikon radish strip. Inside at the bottom was a creamy paella made with Italian rice, layered with Hamachi and miso mayonnaise. This was topped with red puffed rice. This was a small and tasty bite.
The next course soon followed. It was a new addition to the menu. The Hamachi nigiri ha d puffed red rice at the bottom. The Hamachi belly was topped with salmon roe.
The next dish was a beef and pork bun with a Spanish pepitoria sauce. This sprayed with a yuzu vinaigrette at the counter that added a light flavor contrast. This was very hot to hold, but fine inside to eat.
The next course was potato gnocchi with Romesco sauce, pork belly, lemon pit puree, pickled daikon, and chili.
For the full write-up, click here.