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"...he
(the chef and owner, Doug Chi Nguyen)
has created a kind of New Japanese cuisine,
combining traditional recipes with European
techniques and ingredients. The results
can be spectacular in sushi rolls and
in Omakase Creations (which translates
more or less as chef’s choices)
and Small Plates, (some not so small).." |
Patricia
Brooks
New York Times
January, 2007
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"Wasabi
Chi is a happy place with dishes that
are culinary-eclectic, an attentive
wait staff and funky music. Saturday
nights, the place just boogies out of
its kimono." |
Rosemarie
T. Anner
Greenwich Magazine
January, 2007 |
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"Start with classic
sushi made with skill from sweet, clean-
tasting fish, but don't miss the more
contemporary dishes, which offer evidence
of creativity and a sense of balance
in the kitchen and behind the sushi
bar..." |
Marge
Perry
Westchester Magazine
Oct. 2005 |
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"...he (Chef Nguyen)
cooks in a idiom that might be called
New Japanese, one that centers on fresh
raw fish but draws liberally from the
vast French and American lending libraries
of ingredients, ideas and techniques..." |
David
Corcoran
New York Times
Nov. 7, 2004 |
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"..it's (Wasabi
in Nyack) super-hip-- a long, narrow
space with a black ceiling, large black-framed
mirrors and vivid green and mustard
colored walls. The tiled sushi bar in
back gets a lot of action as does the
cocktail bar in front... Nobu, watch
out." |
The
Best New Restaurants
Hudson Valley Magazine
August., 2005 |
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"While
so many other chefs try to incorporate
Asian influences into their classical
cooking, Nguyen is exactly the opposite
-- bringing French, Italian, even Mexican
influences into his." |
Elizabeth
Johnson
The Journal News
September, 2005 |
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"Owner Douglas
Nguyen's food was overall fun and first
rate. We decided against the beautiful
wooden boats of sashimi and novel sushi
pieces (inside out, spicy, seaweed wrapped
and tempura-stuffed) because so many
other small dishes appealed" |
Judith
Hausman
Journal News
March, 2004 |
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