Zagat editor Maureen Giannone recently ventured to Greenwich Village's All'onda, a new restaurant that combines Italian and Japanese cuisines in a unique way.
22 E. 13th Street
Hybrid cuisine took New York City by storm last year, where chefs took their passion for two cultures and married the flavors and styles into one.
And while it may have been thought that it'd all been done, at the brink of this new year the team at All'onda brings passion to the plate with their Japanese-inspired Venetian cuisine in the heart of Greenwich Village on East 13th Street.
"All'onda is a modern Italian restaurant, that’s sort of an interpretation of both Chris Cannon and myself’s vision of what Italian cuisine can be and will be,” said Executive Chef Chris
Jaeckle infuses the menu with inspiration from his travels and culinary background at Tabla, Morimoto and most recently Ai Fiori; crafting these flavors as a true art, with dishes like the
tortellini with parmesan dashi.
This dish has notes of Italy in its ricotta dumplings, parmesan, and tomato oil. And then merges nicely with the Japanese dashi broth. It’s a dish that showcases the best of both worlds, executing the exact mission of the restaurant.
"Everyone sort of has this stigma that Italian cuisine really needs to be Italian cuisine. Why can't it still be Italian, and be something else?" said Jaeckle. “I think what could make this restaurant special is the fact that I really have a lot of experience with Italian cuisine and Japanese and understand why these things will work together and I think that’s what separates this restaurant from a lot of others.”
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