Photo: Fish Cheeks
Fish Cheeks, the contemporary, seafood-focused Thai restaurant in Noho [55 Bond St.] is expanding its dining room. The team’s new executive chef, Dustin Everett (formerly of Pig & Khao, Momofuku Ssam Bar, and Black Crescent) is also adding new summer dishes to the menu.
New summer dishes include: Phla Lobster poached with lemongrass, mint, thai basil, shallots, garlic, and makrut lime leaf, topped with a galangal coconut cream dressing; Whole Dungeness Crab tossed in creamy crab roe and salted egg yolk sauce; Crispy Pork Belly Ka Prow with garlic, chili, fresh basil, fried basil, and Ka Prow sauce; and Grilled Spanish Mackerel with fish sauce caramel, green mango salad with chili, shallot, and sweet and sour dressing. For dessert, there is Warm Banana Cashew Nut Cake with Palm Sugar Caramel and Coconut Ice Cream.
Visitors will also find new additions to the cocktail menu like Tongue and Cheek with vodka, lychee, lime, hibiscus, aquafaba, and toasted black sesame; and Manao Mao with mekhong spiced rum, muddled limes and palm sugar, and makrut lime bitters.
The new dining room, designed by Space NY, adds 40 seats, including extended bar seating for cocktails and bites. Dramatic sculptural lighting has also been installed.