The Feed first look: Omar's

Fine-dining vet Kenny Cuomo (Blue Hill, Per Se) plates Mediterranean-minded fare at this restaurant-supper club. See photos and the menu below.

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Photograph: Dominic Perri

Guinea hen at Omar's

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Photograph: Dominic Perri

Guinea hen at Omar's

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Photograph: Dominic Perri

Crispy frog leg and pork croquette at Omar's

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Photograph: Dominic Perri

Tomato oil at Omar's

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Photograph: Dominic Perri

Hen of the woods mushroom at Omar's

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Photograph: Dominic Perri

Scallop puff at Omar's

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Photograph: Dominic Perri

Pastries at Omar's

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Photograph: Dominic Perri

Funnel cake at Omar's

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Photograph: Dominic Perri

La Ranita at Omar's

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Photograph: Dominic Perri

Sardinia at Omar's

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Photograph: Dominic Perri

Club Annabelle at Omar's

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Photograph: Dominic Perri

The Dahlia at Omar's

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Photograph: Dominic Perri

Omar's

Omar Hernandez (the Lion, Hotel Americano) has a fitting job title: ambience director. At his eponymous restaurant-cum-supper-club, the nightlife fixture conjures old-school members-only dens like '60s-era Annabel's in London. The 4,000-square-foot space—in a historic Gold Coast brownstone—is divided into two areas: a restaurant called La Ranita in front, and a private dining room in back. Fine-dining vet Kenny Cuomo (Blue Hill, Per Se) helms the Art Deco–style restaurant, dispatching New American plates with Mediterranean touches. Slip past the white marble bar to the mirrored dining room in back, and sink into a saddle leather banquette for sweetbreads with mushroom escabèche and ramps; charred mackerel with pipirrana and saffron crumble; and coffee-rubbed pork loin with chicory and sunchokes. Cocktails also have a seasonal edge: The Dahlia stirs vodka with passion fruit, cardamom and star anise, while the gin-based Sardinia has blood orange, grapefruit, lemon and fennel. The invite-only supper club features a fireplace-lit library bar, a solarium and a wine cellar. There, Cuomo supplies a "spontaneous tasting menu," at-whim American dishes tailored to diners' preferences. Check out the dinner menu below. 23 W 9th St between Fifth and Sixth Aves (212-677-5242)

MENU

LITTLE BITES:
PORK CROQUETTE    8
smoked paprika, deviled egg
SCALLOP    9
chili rice, pu, lime
PEAS AND CRACKER    8
sweet pea, lardo
CRISPY FROG LEGS    9
pickled chili
MUSHROOM    9
faro crisp

DINNER:
HEART OF PALM    14
beets, cashew
OMAR SALAD        13
fine herbs
CRISPY ARTICHOKES    15
spring beans, grapefruit
ASPARAGUS SOUP       15
Jonah crab
YELLOW TAIL TUNA CEVICHE    16
Mango, radish, lime
SURF CLAM    16
pigtail, sorrel
SMOKED SALMON   18
bourbon, horseradish, caviar
SWEETBREADS     16
mushroom escabeche, ramps
FOIE GRAS      18
stone fruits, pistachio, vincotto
SCALLOP    24
bitter orange, spring onion
CHARRED MACKEREL   23
pipirrana, salsa, saffron crumble
ROTELLA    21
nettles, morels, yolk
TORTELLINI    16
pea, panchetta, grains of paradise
ROASTED CHICKEN   22
cornbread
LOIN OF PORK    23
coffee, chicory, sunchokes
COD   25
baked on salt
SIRLOIN   27
cheek, confit turnips

FOR TWO:
HEN OF THE WOODS     42
mushroom, fondue, spring onion
WHOLE ROASTED GUINEA FOWL    65
leg pressed, cherry, white asparagus
DOVER SOLE     70
smoked fennel, olive sauce province
FIRE ROASTED RIB EYE     82
smoked fennel, olive sauce province

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