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Published July 26, 2005 Mo'Bu
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 What you know:Nobu opens its 57th Street outpost this week. What you don't: Sexy space: With a sexier decor than its downtown counterpart, 57 is water to Tribeca's wood—a dramatic entrance shows off wave-like panels evoking the underseas. Nobu 57 seats over 275 (almost double the size of the downtown locale). Hot bar: Nobu's first New York bar is made from giant rough-hewn slabs from the same walnut tree. Have the Matsuhisa Martini or the rare Hokusetsu YK 35 sake underneath huge hanging sake barrels.  Classic menu: Almost identical to downtown's, with some new additions like watercress rock shrimp
salad and the Washu beef special (choose tataki style).Chef's Must-try: Nobuyuki Matsuhisa himself personally recommends brand new menu item king crab tempura's amazu sweet ponzu—this tangy sauce would taste good on newspaper. VIP: Reserve the VIP table [pictured right] (taking only 2 seatings per night) with its exclusive menu, featuring a personal hibachi grill and, in the future, sukiyaki pot and shabu shabu.  Rez: The race for reservations begins later this week (for dinner only—power lunchers will
have to wait until fall), so have your redial button handy—also try your hand at a walk-in. A tip from
the reservation folks: call on the weekends when the lines are less clogged.What remains unknown: Whether your boss agrees that doing sake shots with Harvey Keitel makes not going back to the office OK. |
VITALSNobu 57 |
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