Peachy Picks The Wright
There is not one thing wrong with The Wright.
And so, it joins the upper echelon of the New York restaurant rankings of Peachy's Picks!
The Wright was first featured in Terrific Takeout:
When was the last time YOU had lobster in takeout? If you haven't, you need to get takeout here.
And then The Wright was featured in Tasty Tidbits:
Its Architect, Andre Kikoski is even a Mover and Shaker:
Like we've said, most people go to the Guggenheim to look at the walls, but Peachy Deegan goes there to look at her plate....! And then eat its contents. Right from the start the presentation was gorgeous! Peachy began with the pink snapper tartare on a bed of english cucumber and topped with fuji apples.
Clearly, the chef must be reading Whom You Know as we just LOVE the pink and green combination with the blood orange reduction around it. Peachy is clearly preppy! Aside from that the taste was fresh, succulent and the perfect starter. We also tried some fluke marinated in cilantro sauce with pickled radishes and salmon roe. Peachy's cocktail of choice to begin with was the Forever: Champagne, Framboise, Strawberry Puree, & Pineapple Juice:
You will want to drink it forever. The wine list was also impressive and Peachy tried a French Rose and a California white with her dinner as well.
We had a course of lovely risotto with langres cheese and three kinds of peas next after our appetizer: sugar snap peas, english peas, and snow peas. We were totally appeased.
Of course, you know by now it's not who you know, it's WHOM YOU KNOW.
So, before we went to The Wright, Peachy asked Andre what she should order so she would not go wrong. And Andre said the fish was amazing. So, 2/3 of our panel ordered fish! And Peachy just loved it. The pan seared King Salmon was tops, skinside down. The black garlic was fermented garlic and quite good! Asparagus and horseradish chive sauce joined the party and the supreme succulence danced in Peachy's stomach! We also had a side of broccoli rabe which was crisp, fresh and flavorful and absolutely worthy of you ordering as a side too when you visit The Wright.
And you know no meal is complete without chocolate!
The attention to detail by the staff was exquisite and every last task like changing our silverware after each course was attended to by the charming Erick. Georgia Scantlebury, manager, was gracious from the start and periodically stopped by to see how we were doing. Jose Garcia also was attentive. But don't just listen to Peachy. The panel was equally impressed:
Dining at The Wright is an equally delightful visual and gustatory experience. The dining room is white and bright with a sense of movement from the red, orange and yellow hues of the installation “The horizon produced by a factory once it had stopped producing views.” Through the porthole windows glimpses of the green leaves of spring trees remind you that you are only steps away from central park. Every dish here is arranged so beautifully on the plate, echoing the fact the down the corridor is the treasure of artwork of the Guggenheim!
In the spring and summer everyone should come here to try the Now cocktail: sauvignon blanc, St. Germain, club soda and fresh fruit, served with a metal spoon that also is a straw, so you can eat the liquer soaked fruit and imbibe the amazing drink. Best cocktail I’ve had in a long time! Our meal was peppered with a few amuse-bouche courses. I was served a few bites of tomatoes with watercress, avocado, and a balsamic glaze, and of note this was specially prepared for me as I do not eat seafood –the kitchen here was accommodating to my tastes.
For my first course I had a beautiful salad of roasted beets, endives standing atop delicious goat cheese, citrus and pistachios with pistachio oil. The bread they serve here is also wonderful. I sampled a warm olive and rosemary roll that was perfect.
Our knowledgeable server Erick guided me to choose the most divine main course: 28-Day Dry aged Beef Sirloin. The round, thick slices of sirloin were seared on the outside, and the texture and seasoning were just right, as the steak was so flavorful it did not need much to augment its taste. The beef jus gave just the right amount of sweetness and moisture. Also with the steak comes an out of this world potato creation, a crisp potato shell that appears as a pastry would, filled with a creamy potato puree. The broccoli rabe was just the perfect balance to the meat and potatoes! Finally the enjoyment of the meal with brought to perfection with the recommendation by Eric of the Rioja Palacio Ramando “La Montesa”, available by the glass, with a peppery, spicy finish that complemented each bite of my dinner. I also had the chance to taste the Spring Beans Risotto and it would be a wonderful option for a vegetarian. The risotto is made with Langres cheese and topped with fresh peas, snap peas, snow peas and English peas that are cooked just right to have some crunch in each bite.
Next we were delighted to try a tangerine soup with a lychee sorbet (made with moscato), fruity and just right for cleansing the palate. My dessert was a white chocolate mousse served inside an almond tuile with citric sauce and mango sorbet so fresh that each bite reminded me of eating a perfect, juicy mango. A new dessert item, a verbena flan, was also quite good, and is served with Cassis soaked figs and banana ice cream! With dessert I had the Saracco Moscato D’Asti- crisp, with hints of sweet pear and lemon, I would be delighted to drink this on any spring or summer day. Every part of the dining experience at the Wright is top-notch: the architecture, the service, the taste of the food, the beautiful presentation of the food, and the fact that here you are steps away from the Guggenheim museum and the beauty of Fifth Avenue and Central Park- eating here is a unique New York experience!
Our dining adventure at “The Wright” was enchanting.. The remarkable artistic presentation was backed up with top-notch taste, quality and innovative dishes. We experienced several courses, but the portion size was perfect to adore the many courses.
A cocktail to start:
“The Wright”, when in Rome.
Hanger One Mandarin Vodka, Sweet Vermouth, Orange Juice, Campari, club soda, orange twist
To start our dining experience, we all had a delicious taste fluke marinated in a cilantro sauce, radish.
My appetizer was a “Spring Pea Soup” (puréed perfection, crouton, raclette cheese, baby zucchini, almond foam), shown above. The edible flowers (looked like small pansies), were a welcomed surprise.
Another taste for the table:
Langres cheese risotto, spring peas and snow peas made of one of the best risottos in the city!
For my entrée, again the presentation wowed:
Slow poached Maine Lobster, Black trumpet mushrooms, arugula cloud (green foam) and Sautéed Spinach were sumptuous; finished every bite! Sepp Moser Gruner Vetliner (Austria 2009) complimented the lobster.
Before dessert; a pre-dessert taste of “Tangerine Soup” with lychee sorbet. Light, refreshing and elegant, consistent with the branding of The Wright.
The dessert list made it very hard to choose, but our waiter recommended the “Vanilla and Pumpkin seed oil parfait” ; it came with Carmel Sauce, toasted meringue and a Vanilla/pistachio ice cream. The Toasted Pumpkin seeds on the dish and the toasted meringue gave crunch, flavor and the wow factor yet again.
I look forward to going back to “The Wright” if not for the exact meal I have just described, then another dish as every one looked as good as the next. And in this case looks were not deceiving.
Peachy Picks The Wright!
It would be wrong not to eat there.
