Long Island–raised chef Roy Lamberty (Cosmopoliton Club) developed a passion for Asian food working for Jean-Georges Vongerichten at the beginning of his career 20 years ago after graduating from culinary school. After trying a number of different styles, he says he’s now brought his own Asian style to this French-Asian fusion spot. The space is divided into three sections: a 20-seat sushi bar just past the door, followed by 40-seat dining room and a 30-seat heated garden in the back during the warmer months. The seafood-focused menu boasts Eastern spices of herbs such as kaffir lime leaves and ginger with Western cooking techniques. Asian paella is cooked traditionally with Chinese sausage and finished with coconut milk, while the butter in a shrimp scampi is infused with lemongrass, kaffir lime leaves and ginger. For the non-fish eater, he’s crafted Szechuan boneless baby-back ribs braised in a broth of Szechuan peppercorns, batter and finished in a light bath of salt and pepper for what Lamberty calls “layers and layers of flavors.”
