This is an exceptionally well-designed restaurant...right from when you walk in the door you know you are somewhere special.
The tables are not too close, you can hear your partner talk but not everyone else. Lighting is very good and the whole look of the place says class but comfortable.
The menu was well balanced, unique and modern with a soupçon of wit and technique and produce shine. Quality and value - service was excellent.
Started off with fantastic amuse boche....the truffle potato was quite outstanding. SHO signiture dish of warn morel espuma with coffee essence and truffle oil royal combines classic technique with creativity and tasted amazing.
The dinner menu offered four courses for $80 and $100 for 5 courses. Really great value and every dish was new, exciting and enjoyed down to the last mouthful.
Even the bread and three different butters on offer could have been a course on its own in any other restaurant….it was that good.
SHO has a very knowledgeable wine waiter and his suggestions for each course were a perfect match.
We were very lucky to meet the chef and creative genius behind SHO, Shaun Hergatt a fellow Australian. He was inspirational to talk with and you can see why this man is beginning to make his mark on NYC. SHO has 2 Michelin stars and after my experience there I am guessing a 3rd is not far away.
Memorable experience and one of the best meals I have ever had ...anywhere.
SHO will be on the top of my list next visit to NYC.
HINT: Go for dinner as the lunch service caters for the Wall St financial district so is designed for a quick turn around.
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