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Chez Sardine - GREAT!

Spiritchaser Feb 10, 2013 07:35 AM

Just wanted to throw a quick comment about how much we enjoyed CS. Finally got in last week and already thinking about when we can go back.

Started with a couple of their signature cocktails and they were both expertly made and had great taste. I then had every sushi they offered and they were all very very good with a couple that were just incredible, beef and uni, smoked artic char, hamachi. Also tried a spicy tuna roll (very untraditional approach) that was great. I then moved on to the miso glazed salmon head, it was so good any semblance of etiquette went out the window and I picked it clean with my hands. I was full by now but there was a special monkfish liver I had to try and was glad I did.

The restaurant is the size of a postage stamp and buzzing with energy, the staff was all wonderful. Request a seat at the sushi counter if you enjoy interactive dining, the Chefs were very engaging. All in all a great meal and a fun time.

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  1. t
    trav RE: Spiritchaser Feb 11, 2013 01:32 PM

    We were there Sat. night and loved the food. Walked in at 5:45 and got seated immediately. Started with excellent martinis. Tried a variety of food --cod fritters, mackerel sushi and char sushi, brussel sprouts, and maki tempura shrimp.

    1. ellenost RE: Spiritchaser Feb 11, 2013 01:45 PM

      Foie gras and smoked cheddar grilled cheese sounds really good to me.

      1. s
        Simon RE: Spiritchaser Feb 11, 2013 02:21 PM

        Tell me more about this place?...i'm confused -- it's experimental sushi or fusion or...i went to the website and i still don't get it...but i've walked by and it looks cute...

        4 Replies
        1. re: Simon
          kathryn RE: Simon Feb 11, 2013 02:38 PM

          It's the head chef from Fedora trying his hand at Japanese izakaya style food. It's non-traditional.

          1. re: kathryn
            Simon RE: kathryn Feb 11, 2013 07:51 PM

            Thanks for link...the hamachi collar might be yummy and i like that they have many wines...but multiple mentions of mayo in the write-up and the frighteninly cute/decorative fusiony pics on their website will likely make this one a no-go for me personally...mayo does not belong within ten miles of sushi...

            1. re: Simon
              foodwhisperer RE: Simon Feb 12, 2013 05:02 AM

              I can't find the review I wrote, but the chefs were totally not engaging when I went. The sushi was made by inexperienced non-Japanese sushi chefs. The sushi menu is very limited to what they make i.e. and all. Some strange combinations. It's a busy loud tiny place. I have not returned.

              1. re: foodwhisperer
                Beloved1 RE: foodwhisperer Feb 12, 2013 07:17 AM

                I think I read that the chef was not trying to be traditional at all when it came to sushi and that he was 'self-taught' - and that's why the sushi combinations were unique.

                I agree the place is tiny (that's why it’s named Chez sardine - because the people are packed in like sardines) and can be loud. Its definitely not an everyday place for me - but I had fun when I went.

        2. k
          kathryn RE: Spiritchaser Sep 24, 2013 01:45 PM

          Had a nice dinner here last night. Got there around 6:30pm and was seated immediately at a banquette table. Started out pretty quiet as it was a Monday night, and quickly filled up and got pretty loud.

          The amuse of daikon in dashi with bonito flakes was nice. A little tart and a little spicy. We liked the pork and unagi hand roll but like all other hand rolls I've had, it's a pain to eat. Can't bite into the nori and everything starts to fall out. Oh, well.

          Scallop nigiri with jalapeno and lemon was excellent but buried the scallop's flavor a bit. Liked the hamachi nigiri with chicharron and ginger more. And the smoked arctic char nigiri with spicy rice, too. Sushi seemed a little too "same"-y in terms of taste between the pieces we had, though. Maybe it was the pieces we got. Little crunchy bits tucked under the fish, a little bit of spiciness in the sushi. That seems to be the chef's thing.

          Corn on the cob was awesome--like a Japanese take on Mexican grilled corn. Creamy mayo with miso butter, chili powder, and nori flakes. Very, very tasty. Maki tempura was a large, generous portion. Hard to eat as the maki were giant. Crab, avocado, fish roe, lettuce, other stuff in there, too. Nicely crispy, though. Also a little spicy, like the other dishes. Not my favorite, though. Overall, good but not great. I think I prefer Blue Ribbon Izakaya.

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