Do you ever crave a new taste, yet are afraid to step out of your boundaries to explore the unknown options? Vestry is a Michelin Guide featured restaurant in New York City, with a contemporary vibe suitable for intimate gatherings. Located on the first floor of The Dominick hotel, this restaurant allows its guests to dine or just enjoy some drinks at the bar.
My family enjoyed four different items at Vestry: the sweet corn risotto, Australian wagyu beef, squash blossoms, and a crab dish which was the chef’s special of the day. The sweet corn risotto did not at all look like a typical risotto. It was topped with a thick cream colored sauce, which, when mixed in with the risotto, created a soft and creamy texture. The risotto itself contained sweet corn and various other vegetables, just enough as not to overpower the taste of the corn. The Australian wagyu beef was served on a miso-mustard sauce, allowing each bite of the warm and juicy beef to create a sensational taste, combining the warmth of miso and the sharp taste of mustard. Squash blossoms was the dish that looked most shocking. When it was first served, it had a saffron emulsion (bubbles) on top, with the dish itself hiding under. These bubbles gave an interesting twist when consumed along with the Carolina white shrimp willed squash. And the highlight, the crab dish, had an interesting texture to it. Not crunchy, but somewhat soft and chewy with a slight resistance in the outer layer of the crab.
After eating these dishes, a thought occurred to me that these were all unique in themselves. What makes it even more special is that these are ingredients often found in our everyday meals. The method of cooking and the ideas of plating create the special twist and burst of flavor that makes these dishes so enjoyable.
To end the visit, we enjoyed a slice of their signature cheesecake, specially recommended by the waiter. At first look- wow! It was truly a piece of art, with the cheese shaped cheesecake and the applesauce and peanut made mouse on the side as decor. With a bite into the cheesecake, heaven. The soft and dense cheese created a rich flavour that was not too overwhelming after a big dinner.
As many Koreans say, “What is pleasing to the eye is also pleasing to the mouth.” Although it is not untypical for a high-end restaurant like the Vestry to have a pleasurable surrounding and well-plated dishes, the example given with the cheesecake above had yet proved another time that, as much as the taste of the food is important, the design adds much value to it as well.
Sophia Lee, Grade 11
Buford High School
