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Spanish-mackerel tartare topped with Iranian Osetra caviar and an egg-caper vinaigrette is one of Eric Ripert’s signature dishes at Le Bernardin. One would have thought it impossible to top, but Michael Vernon, a former Ripert sous-chef, has done just that. At Geisha, the exciting new French-Asian-fusion restaurant, the student gives his teacher’s dish a bit of an Eastern twist (Ripert, mind you, consulted on the original menu). Superfresh Spanish mackerel is diced and tossed with a combination of coriander and scallion. Pale-green wasabi tobiko crowns the tartare, adding an exciting contrast to the silky mackerel. A swirl of wasabi-citrus vinaigrette surrounds the tartare, adding just the right amount of acidity to balance this bracing dish.
From the 2004 Best of New York issue of New York Magazine
Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.