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.
