The Chef creates divine combinations
Born and raised in a small South Korean town, Franco Lee dreamt of being a chef since he was 19 years old. To work towards that goal, Franco worked six to seven days a week for many years, often afflicted with battle wounds from knives to grill marks on his arm.
Franco’s journey from dishwasher to executive chef was demanding, to say the least. His initiation into the restaurant industry as a dishwasher required balancing work with school, as he simultaneously studied Philosophy at a nearby state university. Managing time for both work and school was difficult, but Franco never lost his passion. He was promoted to line cook, and his dynamic experiences in the kitchen motivated him to enroll and study at the French Culinary Institute for its culinary arts program. Franco drastically improved his culinary skills as well as his ability to lead the kitchen, ultimately leading to his appointment as executive chef of NeueHouse.
Chefs Morimoto, Marcus Samuelson, Amanda Freitag – these three prestigious chefs in New York deeply influenced Franco and helped him develop a real flair for cooking, while their enthusiasm encouraged him to be a proud chef full of passion. Chef Ariki Omae, a mentor from past to present, also played a significant role in Franco’s mindset as a chef; he had the most influence on Franco’s philosophy to respect each and every ingredient and to allow the imagination of a passionate chef to fully express itself on the plate.
RESERVATION NUMBER: 212.229.2226
Great place for a business dinner as it was quiet and we could talk. Wait staff was attentive but didn't hover. Starters of grilled octopus which was so tender and yummy, and crab cakes which tasted of crab and not filler! Paela, Bouillabaisse, and grilled striped sea bass all got great reviews from the clients. The Paella was claimed to be the "best meal she had ever had in NYC" so that is saying something. Dessert was a lemon tart which had a nice balance of sweet and tart. Very pleasant evening...
Neat little place in the Flat Iron District. LI/Beachy decor. Food is very tasty. Service was great. Definitely recommend it. Seafood and American food. I haven't visited the bar, but it looks like a great place to get a drink.
Totally love this place. Quiet yet friendly atmosphere and everything was delicious. Boy the fries are the killer! I loved the fish tacos too but the lemon tart (which normally I am not a huge fan in general) was especially good so we ended up ordering a second one! Must try if you are in the neighborhood!
I loved it. I loved every second we were there, and every bite of food we had. Granted, I was there because we were checking the place out to potentially hold an event there, and the manager knew it - but that would only impact the service, not the food. The service, by the way, was wonderful - the staff was lovely and always there without hovering, which I like. Now, the food. We started with an order of the calamari and an order or lobster mac n cheese for the table. The calamari was very good - not 5 star quality, but good nonetheless. The lobster mac n cheese, however, was fantastic. Probably the best version of the dish I'd ever had - not too cheesy, and filled with big lumps of lobster. So good.
For mains, I had the seafood pasta, and it was wonderful. Again, big lumps of seafood including more lobster, crab, scallops, etc - all the stuff that a lot of other restaurants often skimp on. My dinning partners had the bass in a potato crust (very tasty), steak with pesto fries (yum), and the skate (very good). Finally, for dessert, we got a banana cream pie and a key lime pie for the table. The key lime pie was pretty good, but then I'm not a fan of key lime pie. The banana cream pie was delicious - and I'm usually not a fan of that, either. I also love the decor - the restaurant is in the middle of Chelsea (around the corner from Eataly) and they chose to decorate like a seaside restaurant. And I tell you, it works.