Peachy Picks Geisha

If you have been reading Whom You Know the last several months, you know that we love love love Serafina and everything that has to do with it, especially the lobster spaghetti.   The lobster spaghetti is the only food that made our overall best of 2009 list:

http://www.whomyouknow.com/2009/12/best-of-2009-from-whom-you-know-day_18.html

Anything that is this fabulous is fabulous because of the people behind it.

Vittorio is fabulous:

http://www.whomyouknow.com/2009/08/movers-and-shakers-vittorio-assaf-of.html

Fabio is fabulous:

http://www.whomyouknow.com/2009/08/movers-and-shakers-fabio-granato-of.html

Caroline is fabulous:

http://www.whomyouknow.com/2009/12/movers-and-shakers-caroline-alexa.html

Florian is fabulous:

http://www.whomyouknow.com/2009/09/movers-and-shakers-florian-v-hugo.html

Alessandra is fabulous:

http://www.whomyouknow.com/2009/09/movers-and-shakers-alessandra-rotondi.html

Now we have one more person to make as a Mover and Shaker: Geisha's Executive Chef Richard Lee.  He has turned the lobster spaghetti on its toes from next door and made Maine Lobster with Udon noodles, wild mushrooms and black truffle.  It is to die for and you must order it.  You are missing out in life if you haven't eaten this and we are wondering what took us so long!

Geisha was first featured in Tasty Tidbits:

http://www.whomyouknow.com/2010/03/big-apple-business-casablanca-hotel.html

We are pleased to announce it has graduated to Peachy's Picks.

From the appetizers shown at the top picture-Scottish salmon (we had to get something in that was Irish/English/Scottish) and the Spanish Mackerel to the desserts shown at the bottom, Whom You Know's dining panel was consistently pleased.
The Rose of Geisha, pictured above, is a signature drink of lime, vodka, rose petals and non-alcoholic sparkling elderflower.  Like everything Peachy encountered in Geisha, it is a true original.  
Below you'll see the Black Cod broiled with sweet miso.  If you are a meat and potatoes kind of girl that does not do soybeans, you will not even notice the miso.  This was just as good as the best seafood appetizers we've had.

If you ask Peachy Deegan, the crowning achievement of Geisha is the Maine Lobster with Udon noodles, wild mushrooms and black truffle.  It took her about ten seconds in the first glance of the menu for this dish to have us at hello, and it exceeded our expectations.  Just looking at the below picture makes us think of it even for breakfast!  As far as works of art go with food, the presentation of the Maine Lobster with Udon noodles, wild mushrooms and black truffle belongs in the Metropolitan Museum of Art.  Best of all, it is as succulent as it looks.  

Peachy Deegan is not Asian, and since she thinks the four major food groups are pizza, lobster, chocolate and champagne, Whom You Know brought our dining panel well-versed in Asian cuisine and here is what they had to say:
Much like how a geisha mesmerizes and enchants her audience, that is how I feel after my recent dining experience at Geisha Restaurant. Being a connoisseur of Japanese cuisine and having partaken in some of the finest Japanese dining establishments in New York and beyond, I was eager to see just what makes Geisha stand out from the rest.  Well, it did more than just stand out, this was actually one of the  best dining experiences I've ever had!  The moment that my companion and I stepped foot into the restaurant, we were warmly greeted and shown to our table in the upstairs dining area, passing through the cozy, chill and inviting bar and lounge section on the main floor.  I quickly made a mental note that I must stop by for drinks sometime soon.  The decor and vibe of the entire establishment is modern, with mainly dark wooden panels, splashes of red blossom petals and abstract sketches of its namesake, the geisha.  The effect is actually very elegant and classy, the perfect backdrop for the inventive and exquisite cuisine.  On the inventive front, I must add that alot of the signature dishes at Geisha aren't like anything that I've tried at other Japanese restaurants.  The standout, Tuna Truffle Sandwich, made with diced fresh akami, black truffle and spicy mayo, a perfect melding of east and west, is amazing and is not to be missed.  The Scottish Salmon and Spanish Mackerel are the perfect appetizer-sized small dishes to start with, they're flavorful and yet light and tantalizing, leaving you anticipating every single dish to follow. Another excellent appetizer choice, a non-raw one, is the Black Cod, buttery soft and braised with sweet miso, it literally melted in my mouth.  As for the main courses, we went with the Snapper, which is an American red snapper with whole grain mustard panade in a spicy broth, and the Lobster on a bed of udon noodles, wild mushrooms and black truffle.  We were told that these 2 dishes are the most popular ones on the menu and it's immediately apparent upon the first bite.  The lobster is definitely amongst the best we've ever had.  It seems you just can't go wrong with any of the offerings here, and a quick visit from executive chef Richard Lee attested to that, he's very enthusiastic and passionate about the creative process and everything that makes its way onto the menu.  We should also add that the special cocktail that our server brought us, that complements this meal perfectly is the Rose of Asia, made with rose petals, vodka, lime and elderflower essence, is unlike anything I've ever tasted before, the floral notes took a little bit of adjusting but I liked it more and more with each sip.  To top off the evening, for dessert, the Bosc Pear Bread Pudding and Matcha-Misu (a green tea version of the classic tiramisu) perfectly hit the spot for us.  The consensus was that we enjoyed practically everything, and this is outstanding considering that one of us hasn't had much experience with Japanese cuisine.  This is the place that may have just opened up her horizons some more.  Many thanks to Sherrylene, one of the managers, and the staff for their gracious hospitality and excellent recommendations.  With baited breath, we look forward to our next visit to Geisha!

Carlos Quizhpi was especially friendly and warm; he is another hardworking Serafina asset that will delight you with conversation and an upbeat attitude.

Our only question for Vittorio and Fabio now is when is there going to be a Serafina restaurant with an Irish theme?  Peachy Deegan is dreaming about what they would do to the lobster there.

Whom You Know highly recommends all of the Serafina restaurants!  If you are visiting Manhattan or live here, they should be at the top of your list.

33 East 61 Street New York, NY 10021 Tel:(212)813-1113http://www.geisharestaurant.com/index2.html