A Pinch Of Salt

A Pinch Of Salt

  • Daniel Kramp
  • 12/16/21
Welcome to my 7th edition of a newsletter that has nothing to do with real estate, but everything to do with the foodie scene in New York City which is just as exciting :).

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Where:  70 Pine St 63rd Floor, New York, NY 10005 | FiDi
Opened in August of this year, this restaurant has been on my list of places to try for the past couple of months. While securing a reservation spot (and finding a last minute baby-sitter) wasn't easy, the wait was worth it.

SAGA is located in a former private apartment built for oil industry titan Henry Latham Doherty in the mid-1900s. (Just imagine having a view from the 63rd floor in the 1930's!!!)
Kent & Katz preserved the rarified space to still feel like an apartment, with the dining area’s 16 tables positioned across multiple rooms that open onto intimate outdoor terraces that guests are encouraged to explore during their meal.

In keeping with the more relaxed vibe of having company over for dinner, diners won’t be presented with a printed list of courses or options for the $245-per-person tasting menu (which includes a starting drink from the bar). There will be a few decisions talked through at the beginning of the meal — duck or Wagyu Steak for example; a preferred dessert — but much of the menu will be decided by the kitchen.

My personal favorite was the black caviar dish and a quick trip to the secret Moroccan room for an amazing fresh tea!

To reserve a table go here

Where: 69 Leonard St, New York, NY 10013 | Tribeca
 Under the command of Chef Shion Uino, this quiet sushi-ya features prized, beautiful seafood sourced primarily from Japan. Never, at any point, does it look like the chef is cutting from a filet he’s already sliced. The product is whole and luscious every time, which is all the more reason why the nigiri sees little beyond a dot of wasabi or a dab of nikiri.

Fish are sliced methodically, and the rice is consistently warm and vinegared. Regulars, of which there are many, are treated to special pieces throughout the evening and will recognize some of his signature dishes, like hairy crab dressed with Japanese black vinegar, as well as his unrivaled tamago, which tastes as perfect as it looks. An extensive uni tasting is a testament to his sourcing.

To reserve a table go here


Where: 127 E 27th St, New York, NY 10016 | Kips Bay

Unpretentious and welcoming, Sweetbriar is slightly more relaxed than some of Shuman’s previous Michelin-starred gigs, but the menu is equally as exciting. Overflowing with New American fusion-style dishes, guests can expect to choose from an impressively eclectic mix of snacks, appetizers, mains, and sides — expertly prepared using a wood-burning oven and charcoal grill. 

The veggie-focused snack menu contains dishes such as Crispy romanesco with pickled chili mayonnaise and Pretzel crisps with ricotta mustard. Appetizers are next and the selection includes seasonal vegetable dishes such as Grilled artichoke with garlic and chive aioli as well as deliciously sticky Grilled sweet chili chicken wings and Ahi tuna crudo with zingy cucumber and yuzu dressing. 

To reserve a table go here


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