20 replies to this topic

[Daniel]

http://www.netanyc.com/neta/


I had a pretty special meal here last night. It is run by two guys that worked at Masa for a long time. I am unaware of who these people are but, the person I was with has known these guys from when they were working in LA. We sat at the sushi bar, right in front of one of the owners. He told us about how he moved from LA to NY in order to open Masa NY. He went on to say that during his time at Masa, by the end, he was doing all the ordering of fish. So, all of the suppliers are fairly similar. All this aside, the food was excellent.

We had so much food that I really don't remember all that we had. But there was lots of sea urchin, there was chicken fried fugu which was excellent, there were a couple of toro dishes. One that stood out specifically was the toro tartare. It was stopped with a caviar the tasted very similar to Osetra. I actually prefer it to most Osetras as the consistency was much more firm. Another stand out was a Santa Barbra Uni dish that we ordered a second piece of. There was a scallop shell that was placed on the grill and allowed to get scorching hot. Slices of scallop were then placed in the shell and topped with uni. Another awesome dish.. Grilled toro sinew, wow, amazing.

There was not a bad thing I ate that night. Everything was just fantastic.

This place is pretty special, I highly recommend this place to anyone looking for a blowout omakase. I think once it gets popular the prices will get raised for sure.

[Orik]

We went a couple of weeks after they opened and it was total chaos, I thought if the chef was really the head chef at Masa then I must be the pope (or maybe it's like an investment bank where everyone is vice president). They were using very good fish and rice but everything was so totally messed up that it wasn't even worth writing about. Glad to hear they've got their act together now.

[Stone]

Was there a crowd? I'm curious whether a good restaurant can bring people to that side of 6th Ave.

[Daniel]

. I believe people were still coming at 1030. But the place was not packed.

[Orik]

Packed solid when we went (9pm I think). Maybe even that block can be saved.

[Daniel]

Packed solid when we went (9pm I think). Maybe even that block can be saved.

It's right by the A so, I am sure a lot of people go there, just to get to Brooklyn..

[Stone]

Then why did Rabbit on the Moon fail? It just doesn't make sense.

[changeup]

Grilled toro sinew, wow, amazing.

A must order when we go to Bar Masa (toro suji)

[Daniel]

My dining partner had mentioned that his children order the Kobe Beef thing at Bar Masa. The owner told us that though it is not on the menu but, they have that as well. I felt like the guy had no problem recreating dishes that are served at Masa and Bar Masa.

[oakapple]

Then why did Rabbit on the Moon fail? It just doesn't make sense.

Rabbit in the Moon failed because of poor execution of a dubious concept, not because people won't go there.

[Jesikka]

Then why did Rabbit on the Moon fail? It just doesn't make sense.

Rabbit in the Moon failed because of poor execution of a dubious concept, not because people won't go there.

I'm pretty sure Stone was being facetious asking why Rabbit in the Moon closed if people have always needed the A train to get to Brooklyn.

[yvonne johnson]

Things really seem to be touch and go on that part of 8th street. If Neta makes it, good for them. But Alma seems to be struggling (been closed for repairs for weeks) and there was a Korean that lasted only a few weeks, and Patty in a Bun where Neta now is lasted very little time. And of course Rabbit then State Room went pretty quickly. Maybe Neta will turn the street around.

[Anthony Bonner]

There are a whole bunch of places opening soon on that block.

[Stone]

Indeed.

Maybe you should rethink the move?

(Oh -- the chicken fingers from the chicken finger place were pretty good.)

[oakapple]

At Neta's price point, it's not likely to succeed as a neighborhood "drop-in" spot at any location. It will need to attract destination diners, which there is ample evidence the West Village can do.

None of those other places were destinations. They would have been much more dependent on local foot traffic, which can indeed vary from one block to the next.