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Jan 10, 2014 02:47 PM


I'm heading to All'Onda tonight.

Has anyone been? Thoughts? Recommendations? Although it's gotten a TON of buzz on Eater and other sites (they have some PR spend), I haven't seen anything on CH yet. In any event, the dishes on the menu look interesting, but some of the flavor combinations seem pretty aggressive. I will report back.

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  1. I read this and thought it was a parody of jerks opening a restaurant in Manhattan. But apparently it's not a joke!

    It's not everybody who spends a weekend in Venice and decides New York is ready for them to "redefine Italian cuisine."

    Even the article indicates just how little respect these people have for actually using Venetian ingredients in their "Venetian-Japanese" high concept restaurant.

    They confess it can feel "gimmicky" to be doing this. Unsurprisingly, they managed to suppress that feeling.

    1. I hope its better than Basta Pasta.

      1. Please report back...i read a long interview w/ one of the owners and was interested in his ideas for the place (the longer interview was far less quippy than the Gotham article)...

        1. I had dinner there last night. I had no idea it was one of the most highly anticipated restaurant openings in 2014! The wait on a Friday night 7:30 pm wasn't bad. For a party of two, the wait for a table was 45 minutes, and for seats at the bar, no time at all. (They only take reservations for groups of 4 or more).

          The crowd tends to skew a little older. Lots of bankers and Real Housewives milling about, as well as girls' night out groups.

          I really enjoyed my meal at All'onda--the fusion of Italian and Japanese flavors actually worked. Although at certain times the Italian influences overpowered the Japanese ones, and you felt like you were just eating a tasty, traditional Italian meal.

          When the Italian and Japanese flavors coexisted, the combination brought an intriguing depth and complexity to the dish. This was especially true for the garganelli, a pasta dish seasoned with yuzu koshu, tarragon and peekytoe crab. If All’onda had stuck with the Italian rendition, this dish would have been extremely dense and briney. However, the Japanese aspects of citrus, spice and breadcrumbs brought balance and texture to an otherwise dark dish.

          As a contrast, the bucatini pasta tasted 100% Italian. It was very characteristic of the highly refined and incredibly rich pastas that have made Ai Fiori so successful. The noodles were cooked perfectly, plump and al dente, yet yielding ever so slightly to touch. They were lightly coated in a decadent cheese sauce, which was especially splendid with the smoked uni.

          We also ordered the sardines, the skate and a side of the Jerusalem artichokes. The sardines came highly recommended, and rightfully so, since they were pretty delectable. Sardines can be a bit fishy and intense, but these aspects were smoothed out by a bright and creamy fennel saffron puree, which tasted like an incredible honey mustard cream, and the golden raisins and bread crumbs further finessed the flavors.

          The skate was more thought-provoking than mind-blowingly delicious. It was covered in a dense Japanese tonkatsu gravy, which imparted a meat-like quality to it. I prefer more traditional preparations of skate (think pan-fried), so I couldn’t fully embrace this one.

          A surprising highlight from the night were the Jerusalem artichokes. If you’ve ever had the chance to eat some crispy duck or bacon-fat potatoes and loved the experience, then you must order them! They taste like a hybrid of potatoes, daikon and carrot. Very interesting yet tasty.

          Didn't try any of the desserts, but dinner was great. The food was well-executed, inventive yet still homey. Looks like All'onda lives up to the hype! Definitely get the pastas, sardines and Jerusalem artichokes!

          For more info and for pictures, you can find further description here:

          2 Replies
          1. re: gabandgobble

            Thanks for this report. I can't wait to try it.

            1. re: gabandgobble

              I don't think Jerusalem artichokes taste like daikon. Maybe it was their preparation?

            2. I don't want to go just based on the Eater buzz alone. Huge turn off.