New York Central at the Grand Hyatt New York recently debuted their new Wine Dinners & Chef’s Table series.

We recently attended the unforgettable dinner, which featured a menu of fresh, seasonal dishes prepared by Chef Daron Lee, along with carefully selected wine pairings by the restaurant’s wine experts Nicolas Prieto and Javier Labrada.

Chef Lee’s passion for cooking began at an early age and was further cultivated during his time at the French Culinary Institute. Having held positions in renowned restaurants such as The Dining Room at The Modern, L’Atelier de Joel Robuchon at the Four Seasons Hotel, Scarpetta and Villard Michel Richard at The New York Palace Hotel, Lee brings his incredible culinary talent and expertise to each dish he creates.

The evening began with a mouthwatering amuse bouche of Hamachi ‘crunchy roll,’ toasted quinoa, pickled black radish and grapefruit.

Next was the Roast Beets: smoked goat cheese, pistachio and blood orange; served with Domaine de la Perriere, Sauvignon Blanc, 2013, Sancerre.

Followed by Foie Gras a la Plancha: rutabaga, dates and vanilla; served with Domaine Auther, Gewürztraminer, 2012, Alsace.

Lardo Wrapped Monkfish: smoked fennel, salsify and sherry vinegar; served with Jane’s Vineyard, Pinot Noir, 2013, Russian River.

Beer Braised Pork Belly: kabocha puree, brussels sprouts, tamarind ginger jus; served with Symmetry Meritage, Red Wine Blend, 2012, Alexander Valley.

And for dessert, an apple quince crumble with nutmeg streusel, toasted marshmallow, grapefruit sorbet and quince chips.

After our heavenly dinner, guests were treated to an exclusive tour of the roof with an amazing view of the Chrysler Building.

New York Central features an open kitchen surrounded by a wall of windows overlooking New York City and is connected to Grand Central Station. For reservations call 646-213-6865 and for more visit:

http://grandnewyork.hyatt.com/en/hotel/dining/NewYorkCentral.html

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About The Author

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Suite & Savory Writer

I believe that even though we may speak different languages and hail from different parts of the world, when it comes to food and the desire to eat, we all speak the same language.