Hearst Base

By The Editors
February 20, 2013 9:00 am

A long time ago, in a gilded age far, far away, William Randolph Hearst built an ornate and private dining room for his paramour.

And tonight, two veterans of Nobu open that secluded boîte to you. 

Introducing Harlow, the first post-Nobu restaurant from Richie Notar, now taking reservations.

A cheeky mix of antique crystal chandeliers punched up with paintings by Warhol (anagram intended?), Harlow is the seafood destination where you’d take your clients. Or your wife. Or anyone you want to impress.

In the kitchen: Danny Ye, the former Nobu wünderchef, who also boasts a stint at famed UK resto Fat Duck

And while “the entire menu’s near and dear to [his] heart,” Ye shares a couple of favorites:

  • A sherry-pickled medley of fennel, onion and Asian pear ladled atop Island Creek oysters – “By far the shit, best in the US” – along with dehydrated crispy kimchi.
  • Tuna crudo with prosciutto – “Red meat on red meat. We treat the tuna like sushi men, but we’re not tied down by dogma.”
  • Whole branzino à la plancha – “We make a gremolata with pickled wasabi stem. Pickle-y, peppery, spicy – very capricious.”

Cocktails are “reimagined classics” – e.g., a martini with house pickling liquid or a “Thirsty Traveler” with carbonated booze.

Raise a glass.


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