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The menu at this sleek, nightclub-like sushi spot is considerably more limited than that at Manhattan's original Bond Street, but many aficionados consider chef Hiroshi Nakahara's artfully plated sushi, sashimi, and hot or cold small plates the most sophisticated and solidly creative Japanese restaurant fare in town. Bond Street's specialties rely on imaginative yet admirably restrained fusion combinations. A roll of sesame-crusted shrimp, for instance, is garnished with drizzles of zingy orange curry-Dijon mustard sauce and a contrasting dark, rich balsamic reduction -- accompaniments that make the usual soy-wasabi soak totally unnecessary. Similarly stand-alone and unique are dishes such as thin-sliced usuzukuri sashimi garnished with bracing shiso-leaf sorbet or seaweed salad with an exotic sesame-orange dressing. Service can be spotty, verging on snotty, and prices are high, but a selection from the interesting and relatively reasonably priced sake list will mellow out the minuses.
Art Week means countless guides, lists and must-sees for the weekend. The sheer amount of events and galleries can leave you overwhelmed and if you're not careful, on the couch confused and defeated. ... More »
Want access to our Best Of picks from your smartphone? Download our free Best Of app for the iPhone or Android phone from the App Store or Google Play. Sushi seems so easy -- raw fish, rice, wasabi. S... More »
Bond St. Lounge is the South Beach outpost of Manhattan's megasuccessful nouvelle Japanese sushi and sake restaurant. There are differences to be sure. Whereas the Big Apple Bond St. is an elegantly minimalist three-floor emporium, the one here... More »
In 1965, Intel cofounder Gordon Moore stated that the number of transistors that could be placed on an electronic circuit board would double approximately every 18 months, a formulation now known as Moore's Law. It explains why every new laptop is exponentially faster than the one that came out last year -- but not why they seem to break so much faster. It kind of makes you wish Moore had formulated a few more theories. In the 1990s, for instance, the Japanese restaurant industry could... More »
Even in a town swimming with cutting-edge sushi establishments, it is not every day you stumble on sun-dried-tomato-and-avocado rolls with garlic ponzu oil and green tea salt. If this sounds particularly healthy, perhaps it is because Bond Street is helmed by Japanese chef Hiro Asano, a graduate of the Hattori School of Nutrition (owned by Yukio Hattori of Iron Chef fame). After its first four years in the Townhouse Hotel, this South Beach outpost of the famed Manhattan restaurant had... More »
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