New Restaurant Alert: All’onda Now Open

Duck pappardelle with aged-duck ragu, treviso, and chocolate all photos courtesy of Grubstreet

Duck pappardelle with aged-duck ragu, treviso, and chocolate
*all photos courtesy of Grubstreet

The hotly anticipated Italian-with-Japanese-influences restaurant All’onda finally opened last night at 22 East 13th Street. The Venetian-inspired resto by Chris Cannon and chef Chris Jaeckle (of Ai Fiori and Morimoto) has been in the works since 2012, and has been building quite the buzz.

“Venice was Chris Jaeckle’s inspiration for this duplex restaurant. “It has always had the most global outlook of any place in Italy,” said Mr. Jaeckle, the chef and a partner. “And that goes back 800 years.” But Venice is only a starting point. He also applies a touch of Japanese flavor to the typical Venetian rice, noodles and seafood. “With these ingredients, Japanese food has a lot in common with Venetian,” he said. Sardines with typical sweet-and-sour “in saor” flavors are artistically arranged Japanese-style. A touch of miso brightens razor clams. He interprets Venetian liver and onions with monkfish liver and adds a touch of curry to spaghetti with clams. Chris Cannon, the manager and consultant, has created a list with more than 36 Italian sparkling wines (white, rosé, red and even orange varieties) to pair with the food. The upstairs dining room is relaxed and understated; the ground floor is the bar.”

NY Times

Razor clams with sopressata, fine herbs, and miso

Razor clams with sopressata, fine herbs, and miso

Risotto nero with sepia, radicchio, and bottarga

Risotto nero with sepia, radicchio, and bottarga

Sweetbreads with celery root, balsamic sugo, and bonito

Sweetbreads with celery root, balsamic sugo, and bonito

Dining area

Dining area

Check out the full menu here.

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