Recommends

luv2eat2010

Joined 3 years ago

Foodies should head downtown!. I am always in the mood for an adventure so when SHO opened in my neighborhood, I dragged my reluctant boyfriend. We enjoyed the tasting menu with wine pairing and it was so good we have been back twice.

I can only sing praises for the food, the service, the atmosphere. The chef was even nice enough to come out and talk with us.

So, stop what you are doing and make your reservation asap!

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DBTJR

Joined 5 years ago

Daniel at half the price. My wife and I have been to Sho twice now -- both times were wonderful. The first time as a group of four and this most recent time just the two of us. The food is on par and in some ways exceeds what we have had at Daniel and Per Se. I realize that sounds crazy but every dish is terrific and the service has been great too. Honestly, the space is huge and the two times we have been the bar and lounge areas were reasonably empty but the dining room had a full crowd. Clearly, the restaurant was built with a much better economy in mind, however, that should not take away from the dining experience itself. I can see how some people would be turned off by the scaffolding on the Setai building itself (which the restaurant can do nothing about) or having to ride the elevator to get to the 2nd floor where the restaurant is (which you have to do if you go to Per Se too by the way) but the quality of the meal and the relative value more than make up for it. If you are looking for a great, high end meal, give this place a try.

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Josh Ozersky

Joined 5 years ago

High-end global cooking hidden away in a FiDi condo.. SHO Shaun Hergatt, conceived as a vehicle for the acclaimed Australian chef whose name it bears, has very little in common with New York City. Hidden away on the second floor of an obscure condo in the Financial District, with a windowless interior that looks like nothing so much as a high-end casino restaurant, SHO Shaun should further alienate politically correct New York foodies with its blithe disinterest in seasonal food or local sourcing. This is straight-up international rich people food, and it’s delicious. The garish ‘80s vibe may be a turnoff to some (nearly every surface is covered with mahogany, mother-of-pearl, Brazilian walnut, Tibetan fabrics, bronze or silk) but Hergatt's brand of global cookery -- seared salmon with Thai basil broth, a poached egg with gold leaf and caviar -- is masterfully conceived and executed, and less expensive than similar bec-fin tasting restaurants like Gordon Ramsay, Per Se and L'Atelier de Joel Robuchon.