Restaurant Review: New York, New York

Noreetuh


There’s a bronzed pineapple atop the tap lines at the bar at Noreetuh, a nod to both the Hawaiian influence and the hospitality at this sleek little restaurant in NYC’s East Village. Run by Chung Chow, a chef raised in Hawaii, alongside Gerald San Jose and Jin Ahn, two former colleagues at Per Se, Noreetuh presents the island’s cuisine in all its complexity, with nods to the Filipino, Japanese and Korean influences that flavor it, as well as a good bit of classical French technique. To drink, Ahn sticks to what he knows best: France. Heavy on Burgundy, with bottles like Pierre-Yves Colin-Morey Chassagne-Montrachet and Domaine Roulot Aligoté, the list also makes detours into lesser-known areas, like the Savoie for Quénard Jacquère and Savennières for multiple vintages from Nicolas Joly. There are plenty of bubbles, from Champagne and farther afield, and a page devoted entirely to German riesling. Most bottles run under $100, and are pitch-perfect with dishes like corned beef tongue musubi—upping the ante from the Spam version—and tempura-fried mushrooms with a silky miso sauce.


April 2016: Chung Chow, Gerald San Jose and Jin Ahn apply the same sort of attention to detail they did at Per Se, only here they’re focused on Hawaiian food, with nods to the Filipino, Japanese and Korean influences that flavor it. They also offer the same sort of wine, with a list heavy on Burgundy and Champagne, and a page devoted entirely to German riesling. The difference: Most bottles here run under $100.

Click here for Noreetuh‘s Tuna Poke recipe.


April 2017: Chung Chow, Gerald San Jose and Jin Ahn apply the same attention to detail they did at Per Se, here focused on the food culture of Hawaii, with nods to the Filipino, Japanese and Korean influences that flavor it. Jin Ahn’s list is also focused on the food, heavy on Burgundy, Champagne and German riesling, with most bottles running under $100.

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