I’m a sucker for an exclusive restaurant. Hide the entrance and I am intrigued, but hide the phone number and I’m all yours. Put down your psych book from freshman year…there are no deep-seated issues here to explore. I just like to have a little fun with my food. And boy is there a ton of fun to be found at Bohemian. Well, maybe not fun, but certainly good food.
This exclusive restaurant, located in the heart of Noho, is for members only. A members only restaurant, kind of pretentious right? Well, you can’t judge a book by its cover, which is true on so many levels for Bohemian. The entrance is behind a butcher shop just before the corner of I might be lost and I’m not sure I am in the right place. Once you make it past the entrance, which is a lot less confusing than you would think, you feel like you have walked into someone’s home, which is half true. Bohemian is located in a loft that was formerly owned by Andy Warhol.
The members’ only policy is somewhat paradoxical; you become a member by making a reservation. You can make a reservation by getting the phone number from a member, or by emailing the food savvy folks at Bohemian (email@example.com). Introduce yourself in the email and tell them why you want to dine there; don’t forget to put “Visit Enquiry” in the subject. I actually know someone who this worked for so I can attest to the fact that it’s not a trick to embarrass you. It’s not easy to get the reservation, but we all know the power of playing hard to get.
So the entrance that alluded to a smoke show was without, but did the food make up for it? You bet it did. I started with an order of the cucumbers and jelly. It sounds bizarre, but it was delicious. The jelly, which was smoky yet light, added an unexpected depth to the common cucumber.
The wagyu beef sashimi was so tender and flavorful; it’s almost hard to imagine ordering cooked beef ever again, almost. The miso cod was exactly what you expect miso cod to be. However, it was ordered sans uni gratin so I can’t really pass judgment as the dish was not how the chef intended it to be. The mushroom salad was enjoyable but totally forgettable, unlike the sweet potatoes. They were crispy on the outside yet so delicate; what an anomaly Bohemian proved to be.
We all know dinner doesn’t end until the last spoonful of dessert is gone and the cocktails have run dry. So, dessert was had and cocktails were enjoyed. Why chose one dessert when you can have a taste of each? Spoken like a true Foodie. I ordered the assortment of desserts, which included the green tea panna cotta, café latte flan, and sweet potato crème brulee. The crème brulee was the star of the dessert tray.
I would be remiss not to mention the bartender, Toku, and his innate ability to recommend cocktails. He suggested a slippery jaguar silk, which was a combination of whisky, among other things I can’t recall. But, what I can’t forget was the finishing touch to this magnificent concoction: a dusting of toasted almond, which was torched and then shaved over the cocktail.
57 Great Jones Street
New York, NY