The American wagyu beef tartare, paired with green peppercorn mustard, is handchopped to maintain its tenderness, heightened by the textures of the beef tendon crackers and toasted hazelnut.
Exquisite dishes on colorful ceramics mark chef Victoria Blamey’s new takeover of Gotham Bar & Grill. After longtime chef Alfred Portale announced his departure, diners waved farewell to his renowned, all-American fare served on traditional white plates and welcomed Blamey’s revamped multinational menu. Praised for reopening Chumley’s in the West Village, the Chile native adds Gotham to her extensive list of visionary modern restaurants, which includes Corton, Atera, Il Buco Alimentari e Vineria and Upland. In painting the brown-hued crown moldings off-white, her revival gives the restaurant an airier feel, attracting a younger crowd to the old-school establishment. Her menu is bold and creative, paying homage to her South American roots and starring Indian sauces and chiles. Blamey serves the mouthwatering Iberico pork cheek paired with ceci neri, celtuce and black vinegar-pickled onion, or the scallop ceviche with pickled daikon, Granada chile and corn leche de tigre. The Elysian Fields lamb shoulder attended by Jimmy Nardello peppers, red kabocha squash and a rich chanterelle Calabrian sauce is ideal for the main course. The refurbished bar, stripped of its tablecloths, now offers her acclaimed burger featuring aged beef, bone marrow and mango barbecue sauce. Blamey raises the bar high, providing an unforeseen culinary adventure at one of New York’s finest dining establishments.
Photography by: Photo by Evan Sung
