All'onda

I have Sachiko from the Tabelog-NY team to thank for this yummy dinner from last Thursday night.

For those who don't know, Tabelog is Japan's most popular restaurant review website - similar in some sense to Yelp here in the U.S - but with the restaurant reviews produced by food bloggers rather than the general population. Tabelog has been making their way into the American food scene and will open to the public in June

As for All'onda, the restaurant is relatively new - having just opened in January of this year, and is popular enough that reservations are a must.

Decor is classy, service is attentive, but most important is the yummy food!


We started with two appetizers recommended by our server:

1. Tuna with preserved tomato, Kizami wasabi, and cerignola:

The quality of the tuna was definitely on par with any of the best sushi restaurants in the city.

2. Little neck clams with salsa verde and bacon

Also good, but a tiny bit on the salty side


For out pasta dish we had to get the Bucatini - since both Sachiko and I have a typical Asian love for uni

This dish did not disappoint. Creamy with just a hint of spice, it was almost perfect in every way


The protein that we selected for the night was the guinea hen with parsnip and foie gras sugo:

This dish was also excellent. Guinea hen has a flavor and texture that is almost in between that of chicken and duck. A hint of sweetness with a mildly leaner texture to the meat, but plenty of fats in the skin so that it crisps nicely


For dessert we really wanted the chocolate cake, however the kitchen was freshly depleted. Instead they treated us to:


1. Panna cotta with pickled fennel and mustard seeds

(Much more delicious than it sounds! It might seem odd to have mustard seeds in a dessert, but somehow it worked out well)


2. Chocolate gelato: (hard to mess up)

This restaurant was definitely a win. Thank you to Sachiko and the Tabelog team for an excellent choice :D



Overall rating: 8.5/10

22 E 13th St.
New York, NY 10003