Good Work, Flay!
Gato, gato, gato.. I had been trying to get a rez here forever. Finally I realized that if I tried at exactly midnight, exactly one month before, it was possible to get a weekday reservation for four at a normal hour. Even when we got there for our reservation, we had to wait 45 minutes to be seated, but it worked out because we got a great shot of Bobby Flay up close talking to the hostess.
We were seated right in the thick of things and a couple of us started out with glasses of sherry, which ended up complimenting the food beautifully, leaving a nutty after taste.
We went for the "chose three" option from the bar menu with steak crudo, burrata with beets and an artichoke heart, quail egg and uni combo. I really loved the burrata, but it was not so unique from any other. The steak crudo had a nice bite; it was more interesting than others I've had. I was intrigued by the artichoke/egg/uni number, but the egg totally overpowered the uni to where I could barely taste it. Also, these bar snacks were a bit too teeny tiny to share with just one other person.
You don't usually see scrambled eggs on a tapas menu, so we decided to go with that. They were nice and moist, with some cheese and almond romesco, great for the tomato toast.
The pizza was pretty great, lamb sausage and mint with a nice crispy crust.
We had to at least get one veggie and we decided to go with the cauliflower with peppers and agrodulce. I'm not such a big fine of the sweet and sour sauce, but the side was good overall and this was actually one of my friend's favorite dishes.
We also had the tortiglioni, which was a simple tomato, basil, eggplant and ricotta, but pretty taste.
Everyone's favorite was the kale risotto! What an interesting thing to have on a menu in the first place and then it was just really done right. The toasty crust on the risotto was amazing and the fried artichokes and egg were great touches. This is a must order.
I love pork and I love polenta, so naturally I enjoyed this porterhouse porkchop with romesco polenta yum yum. The meat was so tender and juicy as well.
Of course since it was a dinner club meeting, we each had our own dessert. I had the blackberry crostata with strawberry rhubarb gelato and it was pretty nice with a great flaky crust.
Others got the lemon tart, bread pudding and plum tart with vanilla black pepper gelato. For me, highlights were the bread pudding and the gelato.
Some tasty biscuits of pistachio and dark chocolate with the bill is always a great gesture as well.
Overall, the must of the food wasn't so unique, there were some new and different dishes and with Flay in the kitchen, everything was really cooked and seasoned to perfection. The service and nyc hot spot atmosphere were really great, too. However, we are still trying to figure out why its called Gato..
Visited for dinner. Decor was so cool and this restaurant was spacious.
Everyone needs to be present to be seated. I think dishes were good but the portion was moderate. My guy-friends were not that happy with that. (My bad. I picked this restaurant only because I wanted to check it out. lol)
We had octopus, kale paella, scrambled eggs, etc. Everything was great but not that "WOW" moment with the entire restaurant experience. My expectation was high...
Bobby Fray is doing great job here!
I went there with my clients who was visit New York. I always wanted to try Bobby Fray's restaurant, and I must say the food was amazing and I like how the floor was unique and the light was so pretty. I made a renovation since we were a group of 4 and I think it was good idea. I saw people were waiting to get table around 7ish (and mind you it was week day). It is bit pricier side but this place was totally worth it! We ordered Kale and Wild Mushroom Paella, Oven roasted shrimp, Crab Risotto, and couple other things. my favorite were the Wild Mushroom Paella, Crab Risotto. I would totally go back there for just the Crab Risotto.
Check out this Roasted Octopus, Bacon, Sour Orange, Pepper at Gato gatonyc1
Check out this Kale Paella, Wild Mushroom, Crispy Artichoke, Egg at Gato gatonyc1 // a couple artichokes were too hard to chew
Check out this Charred Beef, Valdeon Blue Cheese Brown Butter, Red Wine... at Gato gatonyc1 // wanted to love this but the quality of the beef was lacking at a $37 price tag
Tasty small bites to start, beef crudo, Piquillo filled tuna, brandade w squid ink n artichoke hearts, quail egg n uni.
Love this kale n wild mushroom paella w cripsy artichokes n egg.
Porterhouse pork chop was slightly over for my liking but it was well seasoned and still flavorful. I'll get it again ygoodness
Pan seared orata (a Mediterranean fish) w Piquillo pesto. Love this sauce mmm!
Duck confit w fregula sarda, delicate squash, mustard greens n pomegranates
Birthdays are the best days alysemichele2 #Cheers #AnotherYearOfFabulous #GNO #GatoNYC #NoHo #Celebrate #BWE
These girls #Birthdays #Girlfriends #LastNightsDinner #FoodieFest #GatoNYC #NoHo #NYCDining #Yum #WineTime
NYC FOODIE OPENING OF THE WEEK: GATO
Bobby Flay is an "Iron Chef". You've seen him on multiple shows on the Food Network. But the question is, can he really cook? Well, with his brand new NoHo restaurant Gato, the answer is, Yes. In fact, I was so blown away with this restaurant, after I went on Monday, I went back on Tuesday. I plan on eating everything on that menu. Every dish I had was pure joy and awesomeness. Perfectly cooked, flavorful fare, that is Bobby's expression of Mediterranean food. He is back there in the kitchen actually cooking, which is cool too.
Definitely start with some of Gato's bar snacks, they are some of the best bar snacks in town. You can choose three for $17.
White anchovies with a sour orange sauce are delectable. Squid comes with bacon and garlic, and is a dream come true. Wild mushrooms come with ricotta and hazelnuts and is great. A cripsy prawn comes with green romesco mayonnaise, and is tasty as can be.
The two bar snacks at Gato I will never forget, and are in my mind, two of the Best dishes in all of NYC, is the Artichoke heart with quail egg and sea urchin, and the Eggplant with Manchego, oregano, and balsamic. The artichoke is just a pure bite of amazingness. I love anything with sea urchin, (I'm an #uniaddict), and this snack is no exception. The eggplant snack is truly magical. Flay's Mediterranean take on the eggplant parm. #MindBlown.
Crab risotto ($18) comes with garlic bread crumbs, Calabrian red chilies, and is actually quite light for a risotto dish, but also quite fabulous!
Roasted octopus ($17) comes with tangerine, bacon, and oregano, and is pure perfection.
Pizza at Gato gets the gourmet treatment with lamb sausage, tomato jam, mozzarella, and mint. It's delicious.
Paella ($27) comes with kale and wild mushroom, crispy artichokes, and egg. And you know what? It's kick ass. Loved it.
An entree of charred beef ($35) with Valdeon blue cheese, brown butter, red wine, and broccoli rabe-farro is amazing and magical. Greatness.
End with a Fromage Blanc Cheesecake ($11) with blood orange sauce and almond crust, and all is well in the World.
Gato is a wonderful restaurant. A great place to grab a wine or a cocktail, nibble on some bar snacks, or have an entire meal of truly delectable and perfect bites, from an "Iron Chef". With Gato, Chef Bobby Flay shows New York City, he is much more than a television personality, he is a truly great chef. So drop into Gato some time, a magical night awaits.
octopus, cauliflower, scrambled eggs, and mushroom paella were all standouts. get a reservation or sit in the lounge/bar
Visited this 3 day old restaurant on Thursday 8ish,
meeting my friend at the bar.The bar area was completely packed - I snagged the last chair and shared with my friend . Funny thing is, there were plenty empty tables in the dinning room. Many of them remained unoccupied the whole hour while we were waiting.
But once we were seated, service was attentive and prompt. Very friendly wait staff. The menu has lots to offer but not overwhelming like the one at Toro (I had a near panic attack experience there).
For starter, we had the Garrotxa (quince, horseradish bread salad), grilled eggplant (manchego, oregano and balsamic) and lamb (in salsa verde) from the bar section, $17 for 3. My favorite was the eggplant. Not care too much about the other two; shall try the wild mushrooms and squid next time.
We opted for 4 appetizers instead of entrees:
Roasted octopus with tangerine, oregano and bacon. This is my second favorite of the night. Texture wise it was fine, slightly overcooked. But the seasoning fell short. I was expecting stronger flavor like the one I had at Perla the night before (it was amazing!).
Crab risotto with garlic bread crumbs and sprinkled with chili and oregano (?). This is the highlight of the night IMO. The creamy risotto and crunchy bread crumb created a great contrast. In between bites, you can taste the sweetness of crab meat company with very subtle oregano fragrance. I do not recall I have had a similar dish anywhere else. Will re-order next time!
Charred carrots with parsnip chips seasoned with harissa mint yogurt. I really like the spicy kick in this dish but think the carrot slightly too sweet to my taste. I prefer the similar version at Piora (without yogurt).
All in all, it was pretty good experiences. Better than I expected. I especially like the decor and the high ceiling; feels very spacious and lively. And the location is perfect - chic NoHo neighborhood and short walk from my apartment. I can see myself keep coming back by myself or meet with friends. Not recommend for a first date but definitely for third or fourth :)
Gato, Bobby Flay’s latest restaurant, asks us to ponder whether a TV chef best known for throwdowns and gimmicks, for a line of spice rubs and a middle-brow empire of tourist traps, can still cook food that matters.
For now, the answer is emphatically yes. Gato is so good, in fact, that it invites you to forget his multiply cloned restaurants at various casinos, his half-dozen TV shows (that’s only the active ones—there have been many others), his cookbooks, and his burger palaces in eleven states.
Flay is omni-present on TV, but he was once a serious restaurant chef. With the critically admired Mesa Grill in 1991 and Bolo in 1993, he was on the way to the kind of restaurant empire that chefs like David Chang and the Torrisi gang have built in New York today.
He chose a different path, proliferating his brand outside New York, and augmenting it with a lineup of cookbooks, spice rubs, and especially TV shows, where his good looks and winning smile made him a natural. He never entirely took his eye off his kitchens: he was already a minor industry in 2003 when William Grimes upgraded Bolo to three stars.
But the New York restaurants gradually faded. Frank Bruni demoted Mesa Grill to one star in 2008. Bolo closed in 2008 to make way for condos, Mesa Grill in 2013 after losing its lease. His remaining New York City restaurant, Bar Americain, was well off the radar.
The loss of Bolo stuck in his craw, and there were persistent rumors he would re-open it. He was certainly patient: he told Eater.com that he looked at “hundreds and hundreds of spaces” over “five or six years.” After securing a liquor license under that name, Flay changed his mind and called it Gato, after a stray cat that walked by while he and his partners were scoping the storefront they eventually chose.
No one disputes that Flay has been enormously successful by many measures, but he apparently realizes that many people no longer take him seriously as a chef. Jeff Gordiner’s obligatory New York Times puff piece captured the chef’s dilemma:
Gato represents an obsessive midlife quest for Mr. Flay, and a test case for whether any celebrity chef can command both the mass-market spotlight and credibility as a culinary auteur. Can a guy who hosts “Worst Cooks in America,” oversees an expanding network of mall-ready burger joints, and currently has more brand presence at the Mohegan Sun casino than in Manhattan return to his roots and win hosannas for a serious restaurant in his hometown?
New York will soon find out. “I’m putting myself on the line,” he said.
At this point, if anything has a chance of beating Bobby Flay, it’s fame itself — the widespread impression that he is drawn more by the glare of the soundstage than the glow of the stove.
People think that I don’t cook,” he said. “And it’s just the furthest thing from the truth.”
For now, at least, Flay is indeed “on the line.” Multiple bloggers (not just the famous ones) have spotted him at Gato, and he’s in the kitchen, not glad-handing at the tables. It is hard to believe he’ll be there often after the review cycle is over—his other commitments are too daunting for that—but for now, he is, and Gato is terrific.
The cuisine is vaguely pan-Mediterranean, not Spanish as Bolo was, but the food is in Flay’s immediately accessible, flavor-forward style. He does not challenge the diner, but what he does, he does well. By today’s standards, the restaurant is mid-priced. A section of the menu labeled “Bar” (but orderable at the tables as well) offers 13 little tapas-like snacks, any three for $17. Conventional appetizers are $14–18, vegetable side dishes $10, entrées $24–35.
There’s some ambivalence about the mission. The handsome half-timber dining room features exposed brick on the walls and ceiling, tile floors, wooden tables, and red accents on the banquettes and light fixtures. Nothing about it suggests the Mediterranean. Should Gato fail, it could become another branch of Bobby Flay Steak, and they wouldn’t have to change a thing.
Likewise the wine list, which fits on either side of a broadsheet: it’s more Spanish than anything else. And yet, California, Oregon, and France have prominent guest-starring roles, as if diners wouldn’t accept an all-Mediterranean list.
But give credit where it is due: a 2007 Rioja was fairly priced at $56. A sommelier served it in the right glassware, and at the correct temperature.
We started with a trio of bar snacks ($17). The kitchen confused our order, sending out two we had ordered and one that we hadn’t. The server apologized and sent out our original third item separately.
We had the artichoke heart with quail egg and sea urchin (top left); chorizo crepinette with apricot mostarda and pickled brussels sprouts (top right); eleven-layer potato with caramelized shallots and fried sage (bottom left); and white anchovies with sour orange (bottom right). There wasn’t a dud among the bunch; they’re terrific starters that I’d happily try again.
Scrambled Eggs ($14; above left) might be Flay’s most inspired dish here, and that’s saying something. He mixes them with almond romesco, boucheron cheese and tomato confit, and serves them with toast.
There are two pizzas on offer. The kitchen comped the pizza with lamb sausage, tomato jam, mozzaralla and mint (normally $17; above right). If pizza were the only item served, this could very well be the restaurant’s signature item.
Vegetable Paella ($27; above left) is an experiment that could easily be a flop; here, it’s brilliant. Kale, wild mushrooms, and crisp artichokes are arrayed in concentric circles with a fried egg in the middle. The server stirs it all up, and you’ve got instant magic.
Charred Beef ($35; above right) is the most expensive entrée, but well worth it. The preparation of the beef is masterful, with a charred crust and ruby red interior. Bleu cheese impart a flavor somewhat like dry aging; there’s also brown butter, red wine sauce, broccoli rabe and faro beans.
The service here is better than it has to be. Silverware and plates were replaced after every course (never a given with shared plates). Runners appeared repeatedly to wipe the table clean. The restaurant was almost full on a Wednesday evening, but the kitchen kept pace, and had the timing just about right.
Flay may insist that he’s in the kitchen for good, but no one could seriously believe that. Will the menu change periodically? Will the quality of the food remain so high after his attentions are diverted? History suggests it will not. If you go to Gato at all, you should go now.
Food: Vaguely pan-Mediterranean with a pan-Everything wine list
Service: Surprisingly polished for a place this populist
Ambiance: A large and bustling but generic post-Industrial dining room
my fave dish at tonight's dinner w evachen212 & sylvia101: the incredibly tasty kale & wild mushroom paella! crispy artichokes, poached egg. socarrat. perfection! kale paella socarrat
roasted octopus from dinner last night. bacon. sour orange. pepper. so tender & lovely. octopus friends bacon pork
#Wine, , straw hats: another terrific tasting with jorgeordonezselections.
What came first... The gatonyc1 or the ? #ScrambledEggs #AllButtonsBursting #Gato
Wishing we could have these crispy potatoes from gatonyc1 again with breakfast... #AllButtonsBursting #Gato bobbyflay
Highly Recommend #Yummy RABBIT FREGULA SARDA, CHANTERELLES, FAVA, CARROT HOT SAUCE gatonyc1 chef bobbyflay tabelogus #GatoNyc#BobbyFlay#Mediterranean
Welcome to my neighborhood gatonyc1 Thank you chef bobbyflay Patrolling report is coming soon on my blog #GatoNyc#BobbyFlay#Mediterranean
Gato, Greenwich Village, NYC
Must try: Scrambled Eggs, Mushroom and Kale Paella
I’ve always loved Bobby Flay on-screen but not quite so much his restaurants. For me Mesa Grill and Bar Americain were just okay. However, I think that Gato is probably one his better openings yet.
Gato, which debuted to high praise, is Flay’s brand new Mediterranean spot. What’s cool is that the Chef himself is on hand in the kitchen and can be seen cooking here often. The space is massive is packed on most nights.
The menu which has many small plate options has a wide range of offerings. I really liked their take on “Scrambled Eggs”.
The octopus came highly recommend but was chewy – a big disappointment. However the “Kale and Mushroom Paella” reigned supreme. It was a fantastic rendition and all vegetarian. I think it was my favorite dish of the night.
I know that Gato has opened to rave reviews but I didn’t fall in love with it. I think the food is very good here for most part and the service is great. It’s a very solid restaurant in many ways but just not one that endeared itself to me.
Here is some of what we ate:
Oven Roasted Shrimp Roasted Octopus Scrambled Eggs Gato Spreads with Buckwheat Pita Roasted Cauliflower Mushroom and Kale Paella Apple Crostata
Best appetizers at gatonyc1! props bobbyflay #GatoNYC
And then this happened... Chocolate Crema Catalana with Hazelnuts - amazing dessert from gatonyc1 & bobbyflay basically a cross b/w creme brle & hazelnut mousse
Gato get that pot of gold at the end of the rainbow. so we're eating green gatonyc1 for . This and mushroom with crispy artichokes and an egg is the most ordered item on the menu for a good reason
Why Come Here? Mediterranean Crowd Pleaser from Bobby Flay, NYC’s Best Paella
Gato, Bobby Flay’s first new New York restaurant in over ten years, opened to high praise in 2014. Clearly the word has gotten out as he still appears to be packing in the crowds every night. So yeah, I was a little late to the game eating here last week. But better late than never.
It’s easy to see why people were enamored by his new place. Cool space in a 100 year old warehouse with metal columns and a colorful tile floor. Friendly and attentive staff at all levels (which can be surprisingly difficult to come by these days). And a lengthy menu mixing Mediterranean favorites with some interesting new preparations. It’s an all-around crowd-pleaser that’s perfect for everyone from clients, to parents to friends and dates. It’s hard to think of a bad time to eat here, unless maybe you’re coming from yoga. Don’t come to Gato in yoga pants.
In spite of this I found myself slightly less excited than others with the place. The massive menu must have close to 50 dishes, and it’s hard to do that many really well. This showed with a few misses, although everything was enjoyable for the most part. It just lacked enough true standouts (other than the paella) to warrant the massive hype. Maybe I set the bar too high. Don’t get me wrong you will have a very good meal here. Just not a great one.
Gorgonzola Fonduta You’ll never go wrong ordering melted cheese but the Gorgonzola was surprisingly mild which led to it being overpowered by the fig toast. You can do better here.
Roasted Octopus Bobby knows how to cook his eight legged sea monsters. The tentacle had the right firmness and a smokey-sour taste from the orange and bacon. A unique preparation worth a try.
Crab Risotto Served with garlic bread crumbs on top it sort of felt like eating a casserole with an intense crab flavor.
Brussels Sprouts One of the hot items of the last couple years, Gato finds a new way to serve it up Brussels with a sweet-sour pomegrante-pistachio combination. A smart way to take your vegetables.
Kale and Mushroom Paella As anyone who has ever been to Spain can tell you, one thing NYC does not do well is paella. But lovers of the crispy rice dish can rejoice, the version here is perfect. The rice on top is firm and a little crispy while the stuff on bottom is practically a savory rice krispie treat. Practice your scraping skills because you won’t want to miss a kernel.
Rabbit Between the pine nuts, currants, carrot hot sauce and crispy ham this rabbit is up to more craziness than Bugs. Eat and you’ll understand what Elmer Fudd was working so hard for.
Hazelnut Cinnamon Crema Catalana I’m pretty sure this is just a creme brulee with some cinnamon toast crunch on top. But no complaints.
on top of crunchy in and dressing gatonyc even better than my first visit. Nice work,
Selection from the gatonyc . Left to right: , and salad, and on top of - that's egg on egg :). Perfect to go with a Provenal
with crispy and egg. This is the highlight of the night! combining crunchy and earthy mushroom flavor. The egg yolk adding buttery taste and creamy texture. This is 4th July fireworks on your tongue! Cherry on top, they gave us roasted on the house :)
Bites gato, 3day old restaurant. From top to bottom: sort of bread salad; with and love this! And well seasoned and flavorful
with seasoned with , sweet, savory with kick. Love it! gato
topped with and , crey, savory and crunchier at the same time ! gato
# we'll seasoned and perfect texture gato
in and very good , slightly over cooked. I got better somewhere else gato
Chef is in hose today gato
Some delicious spreads at Gato especially the yogurt and green chiles.
Scrambled eggs with almond romesco, voucher on cheese and tomato confit toast. Yeah, this is really good.
A ton of awesome small plates including chorizo, eggplant and an 11 layer potato. Seriously.
This charted beef with blue cheese is so good that it makes me want to fight people with forks.
Dear porterhouse pork chop, I want to buy you expenses jewelry and take you on an exotic cruise.
Gato is a Mediterranean restaurant located in NoHo district of New York City. Bobby Flay is the celebrity chef who sometimes makes an appearance behind the line. They also feature Spanish dishes. Their ratings distribution is heavily weighted in the five star category, making them a safe pick.
The crab risotto and mushroom paella are mentioned by many reviewers to be definite highlights. They mention that they are creamy, packed with flavor but not overly heavy, as it could easily be. The risotto in particular is quite generous with the portions of crab, which reviewers appreciated.
Reviewers note the atmosphere is fun, hip, young and exciting. It is perfect for date night, with a dimly lit and intimate atmosphere. They say that it is an amazing vibe that is worth it in and of itself to visit. It is a spacious restaurant that is conducive to relaxing and enjoying a meal.
The service is rated as professional and indicative of a five-star establishment. The wait staff were knowledgeable, efficient, and attentive. Reviewers note that these staff are clearly people who think of serving as their career instead of just a job and do everything to perfection.