Chez Sardine - GREAT!

[Spiritchaser]

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.

[Simon]

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...

[kathryn]

It's the head chef from Fedora trying his hand at Japanese izakaya style food. It's non-traditional.
http://newyork.seriouseats.com/2013/0...

[Simon]

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...

[foodwhisperer]

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.

[Beloved1]

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.

[ellenost]

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

[trav]

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.