Italian meets Japanese?
It’s not the conventional mix of cuisines, but if Michael White lays a finger on it- even tangentially, it’s sure to be a success.
One of the most highly anticipated restaurant openings of the year, All’Onda, has finally opened its doors and throngs of fans, whether it be of Ai Fiori, Osteria Morini or Michael White himself, are lining up for a taste.
Opened by restaurateur Chris Cannon-- Michael White’s former business partner-- and Chris Jaeckle-- White’s former apprentice-- All’Onda is essentially an offspring of the master chef.
It is the culinary outlook of Jaeckle, a renowned chef who has worked in the kitchens of NYC’s most prestigious restaurants that makes this unorthodox union a gem in Manhattan.
Foodies should expect a re-interpretation of Venetian dishes with Japanese flavors which, interestingly, complement each other well. “
Venice has always had the most global outlook in Italy and that translates to its cuisine,” said Jaeckle, who has masterfully re-worked typical noodle and seafood dishes to include Japanese flair. The two have “a lot in common.”
Sweet-and-sour Sardines are arranged Japanese style on a plank with a touch of miso on the razor clams. He even re-worked the classic Venetian liver to include monkfish. There’s nothing Jaeckle can’t do.
And for dessert? Gelato in flavors like ricotta and soy. Take a seat at the white marble bar and sip on a Venetian-inspired cocktail, look out the floor-to-ceiling windows, and give thanks to Venice for these incredibly talented chefs.