BondSt Brings Trendy Dining Experience to Hudson Yards
BondSt in Hudson Yards just opened a week ago and the secret is out. From opening to our departure at 7pm, this place was packed with clientele from all walks of life. Corporate huddles, intimate dates, family gatherings and us in the corner booth in the middle of the restaurant, overlooking the Vessel during golden hour.
For those that were familiar with Hudson Yards food and beverage offering at its’ start, BondSt took over where Wild Ink left off, making the space their own and bringing their 25 years of expertise with them into the newly developed area. Known for contemporary interpretations of Japanese-inspired cuisine, the menu features something for everyone. Brett Singer, who has been with BondSt for over a decade, is taking the title of Opening Chef for the space, followed by Executive Sous Chef Daniel Su and Louis Smebi will be handling front of house operations
When you come to BondSt, drinks and sharing plates is the way to go. We opted to start with the Yamamomo Framboise and the Toasted Barley Old Fashioned. The first was recommended because it is on the sweeter side, centering around the Japanese Mountain Peach, with St. Germain, raspberry jam, fresh lemongrass and topped with Tattinger Champagne.. The latter was unique because of the Muchicha-infused Makers Mark and walnut bitters, that gave it a little bit of a spin.
For the food, we chose an item from 4 different categories. We began with the popular Big Eye Tuna tarts, which felt like mini pizzas. The white truffle oil definitely was prominent on the dish and the cream ponzu stood up to the tuna displayed on top. We then tried the Seared Salmon Belly, which was beautifully displayed and tasted just as good. We followed this up with the Tuna Crispy Rice, served with Korean Kochujang Sauce. The texture combination of tuna on top and chewy rice was tasty. The last savory item that we had was my favorite and that was the Short Rib Foie Gras Gyoza. A perfect dish for fall, the dumplings were hearty with a bit of texture outside from it being seared and the sour cherries in the plum wine sake sauce was a great compliment to the dish.
We ended on a sweet note with the Bread Pudding, complete with Yamazaki Whiskey Toffee Sauce. Also a recommendation from the expert staff, the dish melts in your mouth and we could not think of finishing our experience any other way.
The new space feature a main dining room,indoor/outdoor patio, 14 seat bar and 10 seat omakase bar, accommodating up to 225 guests at a time. The restaurant s is currently open for dinner service Monday through Saturday, with lunch offerings to follow. For more information or to make a much needed reservation given the traffic we saw on a Wednesday, please visit https://bondstrestaurant.com/reservations/,
-Photos courtesy of Anthony Tello
