Chef Pichet Ong, formerly of RM, 66 and Spice Market, recently opened p*ong, a dessert focused restaurant featuring an intriguing array of offerings both sweet and savory. p*ong continues the concept of a dessert bar first established by ChikaLicious and Room 4 Dessert. Look for Tailor, a dessert bar/lounge by wd-50 alumnus Sam Mason sometime in late spring/early summer.
I apologize in advance for the blurriness of some of the pix as I switched settings halfway through our meal.
Organic spring vegetables, red miso yogurt
Burrata, American paddlefish caviar, tomato, bagel chip
Shrimp and mango ceviche, Thai chili, cilantro, cachaca lemongrass mist
Bluefin tuna tartare, black olive, seaweed, Meyer lemon sabayon
Escarole “Green Goddess” salad, white anchovy, avocado, crouton
American Wagyu beef carpaccio, shiso pesto cracker, sour plum, Maldon sea salt
Stilton cheese souffle, walnut crust, basil-arugula ice cream
Blackberries, tapioca pearls, Vermont mascarpone
Miso ice cream and extra virgin olive oil cake sandwich, wasabi candy, strawberries
Chevre cheese croquette, pineapple, walnut, drunken chocolate sauce
Chocolate banana tart, almond, Ovaltine ice cream
The man behind it all.
Out of 10? A strong mid-range to high-end 7.
Stars of the show: the escarole salad, followed by the shrimp ceviche, the beef carpaccio and the souffle in that order. The mango sorbet accompanying the ceviche has no sugar, the salad contains not one ounce of mayonnaise and the souffle worked quite well with its ice cream accompaniament. Miso ice cream sandwich is an acquired taste and the black olives paired with the tuna did nothing for me (though the sabayon was an interesting counterpoint).
I can see myself coming back. Coconut creme caramel with rhubarb shaved ice, basil seed and Himalayan pink salt is definitely worth a return visit based on the aroma alone. That, and the ceviche. I’d be content.
p*ong is located at 150 West 10th Street (Waverly Place), in Greenwich Village.