Erika Chou, an owner of homestyle Thai hotspot Wayla on the Lower East Side, has opened this spot serving what it calls “Itameshi” cuisine - a combination of Italian and Japanese fare. The chef is Christine Lau, who worked at Prospect Height’s stand-out ramen spot Bar Chuko Izakaya. Some of her fusion specialties are assorted grissini with Japanese seasonings like nori, heirloom tomatoes with tofu and shiso, a fritto misto prepared like Japanese kakiage, spaghetti dressed with various kinds of roe, and a crispy rice cake lasagna. The restaurant’s spacious outdoor seating area - complete with marble tables and yellow wicker chairs - is surrounded by lush greenery.
Fusion fare, al fresco dining
Yellowfin tartare with spicy mayo, ikura, masago, crispy rice, cucumbers, daikon sprouts and seasoned nori; Kakiage fritto misto with crispy fried shrimp, cuttlefish, baby anchovies, corn and green beans served with lemon-pecorino mayo; crispy Rice cake lasagna with sweet Italian sausage, kimchi, scallions, and provolone and eggplant Katsu with panko crusted eggplant, caponata and cabbage slaw.