Noreetuh, the Michelin-recognized modern Hawaiian restaurant with influences from Asia and the Pacific, is open for outdoor dining and has launched a variety of carefully organized plates with supreme ingredients and approachable menu prices. Chef/Co-Owner Chung Chow showcases an array of playful dishes. Chef Chung Chow worked in Thomas Keller’s kitchens (Bouchon, Per Se) as well as in Chef Jonathan Benno’s Lincoln Restaurant as an opening Sous Chef. These mentors taught Chef Chow to work with French and Italian techniques and focus on using the highest quality ingredients. The menu is further complemented by a strong beverage program curated by Managing Partner/Co-Owner Jin Ahn, where an award-winning wine list is spotlighted as well as cocktails and an extended beer list.
The restaurant is known for their flavorful and inventive musubis, a popular snack in Hawaii, and now has 13 different options that can be orded as a platter with a choice of four with the option to add a 15-gram supplement of Golden Ossetra Caviar. Some selections include Spicy Tuna Tataki with yuzu kosho, chili, and sesame oil; Galbi, braised beef short rib and kimchi; and Shiitake Mushroom with kombu and ginger. The addition of OmniPork Luncheon allows vegan and vegetarian guests to enjoy the classic SPAM and Spicy SPAM musubi with meatless substitutes.
noreetuh’s main menu is marked by generously portioned dishes and begins with an array of appetizers come in the form of Sweet Soy Glazed Iberico Pork Ribs served with taro, pickled carrots; Cold Smoked Salmon Tarter topped with crème fraiche and served with and Berkshire Pork Potstickers, served with a ponzu dip.
Rice Bowls are highlighted with selections including Grilled Chicken Teriyaki Bowl with Asian greens, sesame, and steamed rice; Kimchi Fried Rice with SPAM and a fried egg; and Garlic Shrimp Bowl with pineapple and chili.
noreetuh’s main courses highlight seasonal ingredients showcasing a range of the flavors that influence Hawaiian cuisine and the often-missed Americana of the food. Examples from the eclectic menu include Peekytoe Crab Fried Rice with smoked fish, trout roe, and egg; Seafood Farfalle, shrimp, squid, and snap peas, in a spicy marinara; and a 30-Day Dry-Age Porter House, with grilled broccolini, crispy potatoes, and miso sabayon.
The menu also highlights Hawaii’s very own brand of fried chicken, Mochiko Fried Chicken, which holds its crisp beautifully with a choice of half (6 pieces) or whole (12 pieces). Mochiko flour-battered fried chicken is marinated in their secret recipe and served with assorted pickles, Hawaiian style macaroni salad and King’s Hawaiian rolls. For those who wish to indulge in a platter, the restaurant also offers Mochiko Chicken Loco Moco, fried chicken breast served over rice, and topped with a fried egg and gravy with a side of mac salad.
Desserts are still a must at noreetuh with Chef Chow’s incredibly special Chocolate Haupia Sundae, a completely different sundae experience with almonds, graham crackers, Hawaiian black salt and coconut ice cream; and the Chocolate Macadamia Nut Brownie, which may be the best brownie one will ever taste: a classic brownie presentation that is moist and perfectly chocolatey with macadamia nuts for a little crunch.
The Beverage program is spearheaded by Jin Ahn, spotlighting an extensive collection of over 250 different wines with a Riesling section, highlighting selections with 25 plus years of aging, and placing a spotlight on international cult producer Chateau Musar, showcasing a vertical that dates back to 1989. They currently highlight a variety of wines at a discounted price, committed to allowing their loyal customers to still enjoy their favorite bottles. They offer wines by the glass and bottle.
Apart from the exceptional award-winning wine list, noreetuh now features a wider selection of beers on draft, and in bottles and cans including six packs to enjoy at the restaurant or to go. Choices featured are Kona Longboard Lager from Hawaii, Echigo Koshihikari Rice from Japan, Far Yeast Kagua Rouge, a Japanese inspired ale, from Belgium; and Sunday Beer Light & Tight Lager from Brooklyn.
LOCATION: 128 1st Avenue, New York, NY 10009