In the Meat Packing District of New York is a Southeast Asian concept restaurant by Jean-Georges Vongerichten called Spice Market. The service is attentive, but the atmosphere is as casual and sexy as the food.
With each new dish, patrons are transported to the idealization of a Vietnamese street market or a Thai food stall. Regional fish sauces, curries and spices are tweaked to tantalizing effect in dishes like chicken samosas with cilantro-infused yogurt, a vinegar-infused pork vindaloo and halibut cha ca la vong.
We ordered the Pork Vindaloo, Spiced Chicken Samosas, and Main Lobster in butter fried garlic and dried chili. The pork was fork tender and had just the right amount of spice, enough to sweat, but not to burn. We both enjoyed the spiced chicken samosas, but I felt they were not that much more special than something we'd get in Vancouver from Fraser or Main. I thoroughly enjoyed the lobster, which I had to eat all by myself because John's allergic. Oh the crosses we must bear!
We arrived early and by the time we raised our heads from devouring the meal, we noticed the restaurant had filled up with ridiculously beautiful people. We decided to explore a bit as every corner of the restaurant is packed with relics. The bar was imported from Indonesia, the kitchen is from Malaysia, and the bar is the front of a hut from India. It's like being transported to another world.
While the food was exotic I felt that someone less adventurous would have been comfortable eating this fare as it was very approachable.
Jenny and I have been exploring the idea of taking a trip together to New York and I look forward to bringing her here. It's exactly the type of place she'd love. Pretty, Exotic, with beautifully executed food.
A really pleasurable dining experience I hope you'll go and try!