Restaurant of the year — Alba
Occupying the north edge of East Village, Alba swaggers with edgy style. The venue is an architectural treasure, a Deco era Ford dealership dashingly redesigned by cutting edge architect Greg Wattier with orangewood tables, fishbowl windows, antique door ceiling tiles, curved walls, a door-less “private” room and oversized Tiki lounge of a bar. The latter’s faux lava walls focus on the best table in town — a six seat semicircular bar that bellys up to an immaculate open kitchen. This year, owner-chef Jason Simon recruited top new talent, including Scott Stroud, who had been a head chef at Dos Rios, and Greg Moore, who used to manage the bar at Centro. No place has better overall service.
Simon and three other chefs serve more than 100 seats efficiently with a sensible menu of barely 20 items, stylishly tweaked several times a year. On the raw level, last spring’s tartare hamachi duo, with paprika aioli, mango paste, micro greens and blood orange segments, was replaced in summer with a Kobe beef carpaccio, rolled and served gorgeously with a five pepper sauce, scallions and bulls blood beet sprouts. This month, that became a carpaccio of bay scallops with lemon and fresh mint. ...Read More>>”