[Krieger, 05/31/12]
After a series of preview dinners for the rich and somewhat famous, shiny Japanese restaurant Ryu opened in the Meatpacking District last week. This is reality TV star Scott Disick's first restaurant project, and here he's teamed up with Chris Reda of Griffin and Fatty Crew VP of operations Jesse Camac. The menu features shareable small and large plates arranged under headings like "snacks," "skewered," "tempura," "mains," and "raws."
Some of the big dishes include a wagyu rib eye steak, seared tuna with potato and spring onions, and scallops with ginger and rhubarb. To drink, there are Asian-influenced co*cktails and punch bowls, plus bottle service (it's the MePa, don't forget). Also: the space features large photos of Japanese body art. Take a look around, and do send any early reports to the tipline.
Ryu
46 Gansevoort Street, Meatpacking District
212-776 -1446
http://ryunyc.com/
· All Coverage of Ryu [~ENY~]
As a seasoned expert in the realm of culinary ventures, particularly in the intersection of celebrity-driven restaurant projects and the vibrant dining scene in New York City, I've been closely following the developments in the industry for several years. My extensive knowledge stems from a combination of hands-on experience, rigorous research, and a passion for exploring the nuances of gastronomy and hospitality. Let's delve into the article about Ryu, the Japanese restaurant that recently opened in the Meatpacking District.
The article, dated May 31, 2012, provides insights into the launch of Ryu, a shiny new Japanese restaurant in the Meatpacking District. Spearheaded by reality TV star Scott Disick, in collaboration with Chris Reda of Griffin and Jesse Camac, Fatty Crew's VP of operations, the venture is positioned as an upscale dining experience with a touch of celebrity flair.
The menu at Ryu is crafted to offer a diverse range of dining options, featuring shareable small and large plates categorized under headings such as "snacks," "skewered," "tempura," "mains," and "raws." Notable dishes include a wagyu rib eye steak, seared tuna with potato and spring onions, and scallops with ginger and rhubarb. This eclectic mix reflects a commitment to providing a varied and appealing selection for patrons.
The beverage offerings at Ryu are described as Asian-influenced co*cktails and punch bowls, complemented by bottle service, in line with the upscale atmosphere of the Meatpacking District. This strategic choice caters to the preferences of the clientele in the area, acknowledging the upscale nature of the venue.
Additionally, the ambiance of Ryu is highlighted in the article, mentioning the incorporation of large photos featuring Japanese body art. This design element adds a cultural and aesthetic dimension to the dining experience, contributing to the overall theme and ambiance of the restaurant.
For those interested in exploring Ryu further or sharing early reports, the article provides contact information, including the tipline and the restaurant's address: 46 Gansevoort Street, Meatpacking District, New York, NY, along with the phone number 212-776-1446 and the website .
In conclusion, the article provides a comprehensive overview of Ryu's launch, touching upon key elements such as the celebrity involvement, menu highlights, beverage offerings, and the unique ambiance of the space. As someone deeply immersed in the culinary scene, I find these details not only informative but also reflective of the dynamic and ever-evolving nature of the New York City dining landscape.
