First Look at Restaurant i, Adding Color to the Flatiron Next Week

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Photo: Melissa Hom

Yesterday, it was the James New York hotel and its restaurant, and today, here’s your first look at the NY Charles Hotel’s new Restaurant i, the virtually Google-proof creation of Charles Chong. When it opens next Tuesday (ahead of the 21-room hotel’s opening in winter), chef Andy Seidel (a native of Germany who was previously chef tournant at Spice Market and executive chef for the group that owns Coffee Shop and Live Bait) will turn out what’s described as “modern American cuisine with Asian influences.” Check out the menu below, and click through the slideshow to see the color-changing ceiling designed by the Studio Salt (also responsible for the funky new Kyochon).

Menu
Raw
Half Dozen Oysters 18
ginger-scallion relish, wasabi infused cocktail sauce
Hamachi “Brulee” 14
scallions, citrus dressing, spicy aioli
Salmon Tartare 12
black tobiko caviar, cucumber, chives, potato chips, lemon oil

Starters
Butternut Squash and Coconut Milk Soup 7
Blue Cornmeal Dusted Squid 12
tomato confit, shishito pepper, saffron-yuzo aioli
Pulled Beef Short Ribs 5
kimchi, steamed soft bun
Chicken Liver Pate 11
red onion marmalade, red radish, cornichons, peasant bread
Roasted Cauliflower 7
capers, fried artichokes, yuzo brown butter
Lump Crab Cake 13
sticky rice, red curry-coconut broth

Salads
Seared Tuna and Salmon 15
mesclun greens, olives, haricot verts, fingerling potatoes, quail eggs, white sesame seeds, chive dressing
Golden and Red Beets 13
farm goat cheese, baby frisee, spiced macadamia nuts, caraway vinaigrette,
Chilled Iceberg Wedge 11
saffron poached pear, blue cheese dressing
Warm White and Green Asparagus 12
white truffle oil, parmesan, fire roasted tomato vinaigrette
Chopped Cesar 9
romaine hearts, croutons, parmesan, Cesar dressing
Grilled Shrimp and Chicken 14
mesclun greens, cucumber, tomato, hearts of palm, white balsamic dressing

Main
Miso Cod 23
bok choy, carrot-ginger emulsion, steamed rice
Grilled Angus Strip Steak 28
Pea shoot tops, herbed French fries, ginger soy
Organic Chicken Breast 19
corn puree, cranberry-bread “torchon”, beer jus
Crispy Red Snapper 20
potato artichoke asparagus hash, bacon sherry vinaigrette
Bays Scallops and Rock Shrimp 16
egg noodles, snow peas, peanuts, chili infused soy, Thai basil
Herb Crusted Salmon 21
baby spinach, wild mushrooms, caper-yuzo beurre blanc
Aromatic Beef Short Ribs 16
market vegetables, beef short ribs, fried eggs, steamed rice, red chili sauce

Burgers and Sandwiches
Char Grilled Cheese Burger 14
bibb-lettuce, tomato, house pickles, gorgonzola, sesame bun
Lamb Burger 13
bibb-lettuce, house pickle, yogurt, feta cheese, pretzel bun
BBQ Chicken Breast 12
Caramelized red onions, smoked gouda, spicy aioli, peasant bread
Lump Crab Cake 15
baby arugula, tomato, saffron-yuzo mayo, brioche roll
• choice of herbed fries or mesclun salad

Sides
herbed French fries 5
sautéed baby spinach 6
grilled asparagus, parmesan, e.v.o.o. 7

Desserts
7.
Banana Brown Betty
crème anglaise, ginger snap cookies
Flourless Chocolate Cake
vanilla ice cream, whipped cream
Key Lime Pie
whipped cream
Apple Fritters
cinnamon dust, vanilla ice cream, caramel sauce
Assorted Gelatos and Sorbets

Restaurant i, 893 Broadway, nr. 19th St.; 646-398-9663