Menu: View the Menu
Whether the field of neurogastronomy is another phase in the world of haute cuisine remains to be seen, but one thing is for sure: Dr. Miguel Sanchez Romera, an Argentine-born neurologist and chef, is bringing neurogastronomy a style of cooking he pioneered in Barcelona to New York.
Neurogastronomy brings the neurosensory elements of food memory and emotion to the fine dining experience. Through elements of sensory hyperrealism, Romera seeks to provide a fuller eating experience, concentrating no more purely on elements of taste, smell, touch and sight, but on whole-body dining.
At $245, the eleven-course prix-fixe tasting menu unites this idea with the creative and natural elements of Romera's food philosophy: mini-vegetables, herbs and edible flowers are grown on Romera's rooftop, and traditional wine pairings are substituted with Aqua Gourmand, aromatic waters that are designed to complement each dish. Both the dishes and waters vary by the day to include the best and freshest of market produce.
The atmosphere of the restaurant continues in the vein of neurosensory perception, with a calming white dining room featuring a ceiling decorated with butterflies, suspended in rounds of clear glass. The pale hardwood floor and substantial lighting creates a soothing dining space to present Romera's dishes, cultivated after years moonlighting in his two-starred Michelin restaurant in Barcelona, while simultaneously practicing as a neurologist. At Romera, these two life-long passions are finally united. - Emily Monaco
Reservations: Click for reservations
Chef: Miguel Sanchez Romera
Latest Cititour News
Truffle Season is in Full Swing in NYC
Fondue Nights at Aldo Sohm Wine Bar
Review: The Christmas Spectacular Starring the Radio City Rockettes is Just Spectacular
Leave a Comment