There are booths with white leather seats and separate tables for smaller groups. The floor is immaculately shiny to mimic a ship's deck. In the back are the raw bar and the shellfish bar with the freshest of the fresh creatures from the sea. The design of the space is so well done that, even if you do not like maritime décor, you'll fall in love with Lure. Separate rooms are available to rent if you want to throw a private party.
I did not spend a dime that night, but, after experiencing the test run, I know I will definitely be back to pay for my next meal.
Below is the list of food I was able to feast on with a bottle of Burgundy.
From the raw bar:
1. Arctic Char, Trout Roe, Creamy Horseradish and Dill
2. Coho Salmon, Pickled Japanese Cucumbers and Basil-Soy Tea
3. Toro, Fresh Wasabi, and Black Olive Oil
4. Sea Scallops, Grated Scallion, Radish and Ginger Marinade
5. Black Sea Bass, Plum Wine Vinegar Gelee, Julienned Ginger and Jicama
6. Fluke, Cherry Tomatoes, Shallot
7. Yellowfin Tuna, Pickled Chilis, Olive Oil Brulee
From the shellfish bar:
1. Six pieces of Blue Point Oysters
2. Six pieces of Malpeque Oysters
From the kitchen:
1. Clam Chowder with Smoked Bacon
2. Grilled Swordfish, Soy-Ginger Marinade, Tomato Salad
3. Steamed Black Cod, Sake, Miso, Mushrooms
4. Crab Cakes with Mango, Yuzu and Fennel
5. Tempura Shrimp, Preserved Blackbean Mayonnaise and Lime
6. Warm Chocolate Cake
7. Peach Crisp
New York, New York
October 6, 2004
From journal Eat in New York City but don't let New York City eat you!