&

Master Card priceless cities new-york
Le fooding logo
New York

WAYAN

BEST NEW BISTRO

WAYAN

SHORTLISTED BY BISTRONAUT #1

WHO
Cédric Vongerichten, son of Jean-Georges, is debuting his first solo project in NYC’s buzzy Nolita neighborhood. Wayan’s vibe and cuisine are both a tribute to Indonesia, the birthplace of his wife Ochi (look for her in the dining room, running the show). You’ll feel the modern French Vongerichten finesse applied to Southeast Asian flavors here – Cedric cooked his way through the ranks at his father’s restaurants and as the chef de cuisine at Perry Street.  After having opened eateries in Jakarta with his father, Vongerichten now premiers his first independent project, Wayan, the name typically given to the first-born child in Indonesia.

FOOD
You’re scared of the word fusion, too? Fear not. Vongerichten’s cooking is so consistently good, and the flavors so amped up and engaging, with surprising pops of acid or unexpected jabs of umami, who the hell cares? Kick off your meal with whatever fish the chef has doused with peppers and a punch of citrus (Hiramasa sashimi, $18) to set the tone, and let things get even better from there. Nasi Goreng? This traditional fried rice dish is topped with a fried egg ($16). Crispy chicken? It somehow even manages to stay crispy while drenched in a coconutty lemongrass sauce ($22). The array of skewers ($14-15) are probably the least exciting because they’re just what you’d expect – perfectly cooked and topped with the right amount of seasoning. Wild black bass comes steamed in a banana leaf (Pepes, $24) with pea shoots, lemongrass, kaffir lime, and onions, and served with an eat-with-a-spoon good coconut chili-calamansi vinaigrette. A hot bowl of Lobster Noodles ($29), like ramen all dressed up for a night out? It won’t just be college students professing a love of “fusion” anymore.

DRINKS
Cocktails are the star here with ingredients from Indonesia worked into drinks like the Adu! with cava, Campari and calamansi, or the Thorn of Jalisco with blanco tequila, cocchi rosa, Thai chili, cinnamon and grapefruit. There are various spirits including selections of vodkas, gins, rums, tequilas/mezcals, and American and international whiskeys. Cocktails are all $14 and wines by the bottle start at $44.

DECOR
From the pictures, the chandeliers made it look the way you’d imagine an upscale Balinese restaurant would be decorated at Disneyland, but in real life, the lighting worked. Pretty, carved wooden accents and doors, layers of textures with teak blocks, whitewashed bricks, light fixtures and plants with large leaves left me pleasantly surprised. A decorative display of spices and ingredients featured in the cooking beckon you down a hallway from the bright front bar area to the main dining room with a sexier vibe in the back.

NOISE
Average, which to this New Yorker’s subway-ruined ears, is fairly boisterous. To be honest when the food is this good, the music doesn’t matter.

SEATING
Some cushy banquettes on the perimeter of the room with harder leather-lined chairs around tables in the middle of the room. In the front room, bar stools or low bar tables are your choices.

VIBE
The gaggle of 20-somethings on dates you’d expect to see in this neighborhood keeps the front bar packed. It’s brighter, with lighter colored accents here. Those looking for cushier booths filled up the back, where a darker palette sets a sexier tone with warm teak wood accents and low lighting.

SERVICE
Beautifully trained servers who communicate with each other were a real delight. This level of service is hard to find at a casual bistro in NYC. We left a bit above 20% to show our gratitude.

WOULD RECOMMEND
Yes! Looking forward to going back for date night or a dinner with friends if friends like to eat assuredly good food, have a great bottle of wine or cocktail and let the food take center stage to a certain degree.

WHO
Cédric Vongerichten, son of Jean-Georges, is debuting his first solo project in NYC’s buzzy Nolita neighborhood. Wayan’s vibe and cuisine are both a tribute to Indonesia, the birthplace of his wife Ochi (look for her in the dining room, running the show). You’ll feel the modern French Vongerichten finesse applied to Southeast Asian flavors here – Cedric cooked his way through the ranks at his father’s restaurants and as the chef de cuisine at Perry Street.  After having opened eateries in Jakarta with his father, Vongerichten now premiers his first independent project, Wayan, the name typically given to the first-born child in Indonesia.

FOOD
You’re scared of the word fusion, too? Fear not. Vongerichten’s cooking is so consistently good, and the flavors so amped up and engaging, with surprising pops of acid or unexpected jabs of umami, who the hell cares? Kick off your meal with whatever fish the chef has doused with peppers and a punch of citrus (Hiramasa sashimi, $18) to set the tone, and let things get even better from there. Nasi Goreng? This traditional fried rice dish is topped with a fried egg ($16). Crispy chicken? It somehow even manages to stay crispy while drenched in a coconutty lemongrass sauce ($22). The array of skewers ($14-15) are probably the least exciting because they’re just what you’d expect – perfectly cooked and topped with the right amount of seasoning. Wild black bass comes steamed in a banana leaf (Pepes, $24) with pea shoots, lemongrass, kaffir lime, and onions, and served with an eat-with-a-spoon good coconut chili-calamansi vinaigrette. A hot bowl of Lobster Noodles ($29), like ramen all dressed up for a night out? It won’t just be college students professing a love of “fusion” anymore.

DRINKS
Cocktails are the star here with ingredients from Indonesia worked into drinks like the Adu! with cava, Campari and calamansi, or the Thorn of Jalisco with blanco tequila, cocchi rosa, Thai chili, cinnamon and grapefruit. There are various spirits including selections of vodkas, gins, rums, tequilas/mezcals, and American and international whiskeys. Cocktails are all $14 and wines by the bottle start at $44.

DECOR
From the pictures, the chandeliers made it look the way you’d imagine an upscale Balinese restaurant would be decorated at Disneyland, but in real life, the lighting worked. Pretty, carved wooden accents and doors, layers of textures with teak blocks, whitewashed bricks, light fixtures and plants with large leaves left me pleasantly surprised. A decorative display of spices and ingredients featured in the cooking beckon you down a hallway from the bright front bar area to the main dining room with a sexier vibe in the back.

NOISE
Average, which to this New Yorker’s subway-ruined ears, is fairly boisterous. To be honest when the food is this good, the music doesn’t matter.

SEATING
Some cushy banquettes on the perimeter of the room with harder leather-lined chairs around tables in the middle of the room. In the front room, bar stools or low bar tables are your choices.

VIBE
The gaggle of 20-somethings on dates you’d expect to see in this neighborhood keeps the front bar packed. It’s brighter, with lighter colored accents here. Those looking for cushier booths filled up the back, where a darker palette sets a sexier tone with warm teak wood accents and low lighting.

SERVICE
Beautifully trained servers who communicate with each other were a real delight. This level of service is hard to find at a casual bistro in NYC. We left a bit above 20% to show our gratitude.

WOULD RECOMMEND
Yes! Looking forward to going back for date night or a dinner with friends if friends like to eat assuredly good food, have a great bottle of wine or cocktail and let the food take center stage to a certain degree.

CHEF

Cédric Vongerichten

OPENING DAYS

Every day, for lunch and dinner.

RESERVATIONS

The restaurant accepts bookings up to a month in advance via their website.

Sign up now to get all news

SUBSCRIBE TO OUR NEWSLETTER

Your subscription to the newsletter has been confirmed.

You can unsubscribe anytime. Please read our Protection of Personal Data to learn more about how we process your personal data.