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All Reader Reviews of...

Nuela

43 W. 24th St., New York, NY, 10010
nr. Broadway
212-929-1200

Avg. Rating

6
Food: 6
Service: 6
Décor: 7
"Mixed Reviews"

Average Reader Rating on a Scale of 10.

50% would go back.

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Great experience

By Mariduqueliz on 3/8/2011

  • Overall Rating: 10
  • Food: 10
  • Service: 10
  • Décor: 8
  • Yes, I would go back!

We went after we read the article " best of NY" march 7th 2011 NY Magazine. It said best dish for two ARROZ CON PATO, and it was really fantastic. We went on a Monday, the service was impeccable the cocktails were refreshing and very authentic. Summary, best dinner in a long time. Will definitely come back and strongly recommend the experience.

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36 out of 68 people found this review helpful.

Save your time and your money!

By SHeb232 on 2/28/2011

  • Overall Rating: 2
  • Food: 1
  • Service: 1
  • Décor: 7
  • No, I would not go back!

I never take the time to write reviews but I had such an awful experience at Nuela I wanted to warn others NOT TO GO THERE! Went with a group of 6 for a friend's birthday. First, we were forced to wait at the bar for 30 minutes past our reservation time even though our table was sitting empty the entire time. When we finally were seated, it took another 15 minutes to get a waiter to take our drink order and another 15 minutes after that to get our drinks (after complaining). The service is was HORRIBLE, yet after all of this they didn't so much as offer us a free appetizer or drink. On top of this, when we finally got our food (a selection of appetizers and entrees to share), there were only a few dishes I'd even be willing to eat again - overall the food was mediocre at best, but really just plain disappointing and very overpriced.

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47 out of 86 people found this review helpful.

Delicious restaurant week adventure

By minimalwage on 2/5/2011

  • Overall Rating: 8
  • Food: 9
  • Service: 8
  • Décor: 7
  • Yes, I would go back!

We decided to take a chance on Nuela during restaurant week, the best time to try a place you're not sure about. The menu options are often limited for this, but it didn't seem so here - we had about 10 - 12 choices each of appetizers and 10 each of entrees (5 dessert options). We decided to add the much talked about Hamachi Seviche appetizer and we're glad we did - savory, fresh and a nice citrus feel. The appetizers were the Oxtail Empenadas, which I thought were good, but not great and the Charred Octopus Causa which was lovely. We liked the Empenadas but thought they came a little dry, at least for my taste. The Octopus is served over a puree which reminded me of a polenta, worked very well. The entrees were the Arroz Con Pato and the Short Rib "Lomo Saltado" - both incredible. The Pato dish comes in it's own large tin where you can mix all the ingredients like a Bibim Bop or Siseg - savory, crispy. The Lomo was something new for me - it's been cooked for 2 days. I've had slow, long cooked meat before, but this one was still pink! So tender and delicious, a real victory. The desserts, Choclo and the Passion y Coconut were great twisted classics. We'd definitely go back and recommend it to friends, but for those not sure of the menu - just ask the staff. They were very helpful in their recommendations.

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42 out of 86 people found this review helpful.

stay away, spend your money elsewhere

By pigamuck on 1/3/2011

  • Overall Rating: 3
  • Food: 2
  • Service: 5
  • Décor: 4
  • No, I would not go back!

after seeing the write up in new york magazine, we ventured to this place with high expectations. the menu selections are fantastic however, almost everything we ordered fell short relative to the cost of the items. ceviche app = over spiced, couldn't taste or identify the freshness of the fish; fois gras app = interesting; oxtail dumplings app = dry; on-bone ribeye for two, medium rare = $50/person?, BLAND as HELL, no fat in the meat; 1/4 suckling pig = $65?, the most flavorless pork dish we have ever experienced. we skipped dessert, just wanted to leave asap.

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50 out of 102 people found this review helpful.

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