Vestry for Lunch
UPDATE: 2021 Michelin Star!!! Congratulations!
https://guide.michelin.com/us/en/new-york-state/new-york/restaurant/vestry
Is a wonderful establishment in Soho on Varick and Spring St.
The décor is a comfortable modern minimalism and is attached to the Dominick Hotel. We stop for a lunch service. Seated by the huge windows fill the dining room with lots of sunlight. Service was extremely prompt and welcoming, with lots of love from the bar, kitchen, management, and the floor.
The drinks were served by Hugo, who was an outstanding mixologist. Everything we tried was fantastically balanced and refreshing.
By Any Other Name is reminisce of a Asperol Spritzer with Elderflower, Sparkling, and Tonic.
There is a Cenote served with Black Earl Tea and Tequila, deliciously warm and spicy and very refreshing.
Whatever it is, the way you tell your story online can make all the difference.
We also order a Cherry Blossom, cognac, Japanese whiskey, cherry juice, which is a little sweet and a little smokey and immensely satisfying to sip.
All of the service is incredible. Tenzen is an attentive host and waiter. He is very knowledgeable about the menu. Lewis is the manager and also very welcoming to all the guests. He graciously replaced a glass of wine we knocked over.
The food is excellent. The Long Island Oysters come out with Yuzu, Salmon Roe, and red shiso. Each shooter is composed gloriously; tang, brine, herbaceous, sweet and savory in each mouthful. Delicious and satisfying.
We start with the Beef Tartar and Big Eye Tuna on toast. The tartar has a great hit of horseradish and fresh herbs. The milk toast makes a beautifully rich base with added crunch. The tuna is okay. Fresh and clean but the beef is the for sure highlight here.
We order a Tempura Shrimp Sandwich, which comes with huge prawns, perfectly batter fried in the light tempura batter. Add avocado and a pickled cucumber salad to make for a delicious bite.
The Chicken Sandwich is deliciously breaded thighs, pounded thin and painted with an outstandingly complex katsu curry sauce. Excellent fusion food.
The Atlantic Salmon is cooked to an absolutely perfect doneness, soft and flaky with a crispy skin. The kelp side adds delicious umami. There’s a mild miso reduction as a nice base. I recommend using bread to dip it up.
The Garlic Shrimp risotto is a huge highlight. There is a perfect al dente to a great risotto that is almost crunchy in the very center of each granular. The uniform texture reveals the care in the cooking process and the quality of the pasta. The tarragon is a delicious flavor to an amazing shrimp and garlic sauce. Super satisfying for every bite.
For dessert, there is an amazing navel orange filled with blood orange foam that has this amazing tang and vibrant pink color.
The next is elderflower gelatin, poached pears, and cream. It’s light and delicious with lots of different textures in each bit.
Even though were stuffed, we finish every bite of dessert and along with a cappuccino to cap a wonderful experience and meal.
We will definitely go back for dinner.
Whatever it is, the way you tell your story online can make all the difference.
