Restaurant Review: New York, New York

Gato


Roasted Octopus

Intended as the spiritual reincarnation of Bolo, the Flatiron restaurant that partners Bobby Flay and Laurence Kretchmer ran together for 15 years, Gato exists primarily as a Spanish restaurant. The wine list, a collaboration between Kretchmer, former beverage director Simon Garron-Caine and Mesa Grill’s Jean-Pierre François, primarily reflects this Iberian affiliation. But just as the menu incorporates other Mediterranean influences, such as a goat cheese pizza with tomato, olives and capers or duck confit with delicata squash and mustard greens, the beverage program branches out with bottles like the plush Comte Abbatucci Ajaccio Blanc Cuvée Faustine from Corsica and a ruby-hued Domaine Karydas Naoussa from Greece, plus a smattering of Burgundy, Rhône and California. In true Spanish style, you can always find a seat at the warmly-lit bar and order small plates like scrambled eggs with romesco and boucheron cheese, alongside a thoughtful selection of Sherries by the glass, including the classic Manzanilla La Gitana or Fernando de Castilla’s pungently saline Antique Amontillado.

Related Stories & Reviews


Recipe

Gato’s Kale and Wild Mushroom Paella

adapted from Gato chef Bobby Flay