Graffit: Modern Spanish Cuisine With An Artistic Touch At Its Best

Graffit,

141 West 69th Street www.graffitrestaurant.com
646-692-8762

graffit garden

The Magical Graden (Above)

FOUNDING PARTNERS Jesús Núñez, Jesús Sese Buil, José Pédro
Gomez, José Ignacio Lopez
EXECTUTIVE CHEF/PARTNER Jesús Núñez
WINE DIRECTOR & MANAGER Nacho Monclús
MANAGER Rogelio Espin Hernandez
ARCHITECT/DESIGN Garrett Singer Architecture & Design
GENERAL CONTRACTOR Aerial Design & Build Services
LOCATION 141 West 69th Street, New York, NY
TELEPHONE 646-692-8762
WEBSITE www.graffitrestaurant.com
FACEBOOK/TWITTER Graffit / Graffit_NYC

CUISNE Spanish, a mirror of today’s culinary scene
in Madrid

BEVERAGE All Spanish Wine list; beer, cocktails; cavas
HOURS Monday-Friday Dinner 4:30pm-12am
Sat Brunch 10am-4pm; Dinner 5pm-1am
Sun Brunch 10am-4pm; Dinner 5pm-1am
Weekend Lunch Beginning Spring 2011
METRO 1 train to 66th Street-Lincoln Center, or 2/3
to 72nd

CAPACITY 79 total: 31- Tapas & Bar Room; 26- Dining
Room; 22- Garden Room
PRICE RANGE Appetizers $11-$17, Entrees $25-$30, Desserts
$10, Tapas $9-$14, Cocktails $11- $14, Brunch
$11-$18

WHEELCHAIR ACCESS No
CREDIT CARDS All major
RESERVATIONS Recommended
Jesús Núñez, Executive Chef/Founding Partner

___________________________________________________________________

Graffit main2

Chef Jesús Núñez Brings Modern Spanish Cooking to the

New York Culinary Scene

Graffit, is the New York debut of Spanish born chef Jesús Núñez, who built his reputation for artistic and modern Mediterranean food at his highly regarded Madrid restaurants, Plenta and Flou. Núñez has been hailed as one of Spain’s leading chefs by the likes of the Spanish editions of Vogue, Elle and Gourmet, and both of his restaurants have been at the forefront of Madrid’s culinary scene.

The design concept by Garrett Singer Architecture and Design (Hill Country Chicken, Klee Brasserie) is striking and  divides Graffit into three distinct spaces: a minimalist Tapas & Bar Room, an elegant Dining Room and a delightful sunlit Garden Room.

Singer and Núñez cleverly collaborated to translate the chef’s plating artistry onto the restaurants walls, adapting Núñez’ culinary style to the space’s interior through the use of variations of color, transparency and layering of surfaces. Graffit has commissioned Chilean-born graffiti muralist DASIC to paint explosions of color and dynamic intrigue throughout the restaurant (www.dasicfernandez.com). Aerial Design and Build, a NYC boutique construction firm, worked diligently with the design team to deliver high-quality workmanship.

graffit mural

Núñez brings New York an outlet for the modern cuisine that has put Spain on the culinary map as one of today’s international gourmet destinations. Graffit  is a meeting place for authentic Spanish flavors and nontraditional techniques, a crumble of Mediterranean and multicultural ingredients and molecular methods.

 

graffit not your average egg

Not Your Average Egg (Above)

The stage for these edible works of art offers it’s diners two unique dining experiences. In the Tapas and Bar Room guests can enjoy Chef Núñez’ reinterpretations of Spanish tapas, such as the Tortilla Espanola Deconstruida (traditional Spanish omelet in seven textures). But some of the chefs most delicious creations have roots in his mothers kitchen, such as Albondigas De La Abuela jesús’ abuela’s or beef meatballs with sweet potato cream and purple potato confit. Simplicity shines in the light and flavorful meatballs, cotrasted by the crunch of the purple potato and sweet potato cream. Also excellent, Pulpo A La Gallega galician-style. Tender octopus with potato, spanish smoked paprika and spanish virgin olive oil. Tapas are large and a selection can make a meal in themselves. We liked Graffit so much that we suggest experiencing it twice and saving the main event for a second visit. If that is not possible, leave room, because the fine dining option is equal to some of the best restaurants in Europe.

graffit dessert2

The Dining and Garden Rooms offer a beautifully created dinner menu featuring Núñez’ signature exploration of shape, color and most importantly flavor.

Not to be missed appetizers include a light-as-air Savory Carrot “Cake” filled with Mahón Cheese and garnished with crisp Asparagus.. There is also an interesting Pear Salad, composed of Valdeón Cheese, Quince and Walnuts. Not to be missed, is a gorgeous excess called Not-Your-Average Egg, Perhaps the most interesting appetizer offering is the whimsical “Fake Truffles” on “Edible Dirt”  where falafel is gussied up  with squid ink to look like a plate of the fungus, served with jet-black pulverized olives.,molecular yogurt and a splash of truffle oil. What a divine riff.  

Truffle Graffit (Below)

graffit Truffle Graffit

When it comes to entrees, don’t miss Bacalao En Salsa Verde, Ñora, Prawns Cream and Egg Yolk. Salt cod comes on an oversized plate with strategically scattered  steamed asparagus, and a  raw egg yolk. The whole is decorated with prawn purée and salsa verde.LOVELY! Also terrific are the Slow Roasted Suckling Pig with Garlic Cream, Pimentón, Natural Jus and  an intensely flavorful Duck Breast,with Apple and Potato.

graffit Duck Graffit A Memorable Duck (Above)

Núñez’ menu is accompanied by a beverage program replete with well-paired signature, innovative cocktails, such as a refined version of the traditional Andalusian Rebujito,  and specially selected Spanish wines, including wine from the vineyard of one of Núñez’ partners, who is affiliated with Spanish winery Enate.
(www.enate.es/enaeng/intro/intro.htm).

Upper West Side Cocktail (Below)

graffit the upper west side cocktail

The Upper West Side Cocktail, served with 4 huge frozen red grapes and a Tequila Old Fashioned were as potent as they were memorable. Kudos to the amazing wine list and affordable pricing. We adored an elegant, floral and engaging 2005 Rioja, made from the Mazuelo grape from Valserrano, suggested by the personable manager Rogelio Espin Hernandez. At $65 per bottle, it lays claim to being one of the best wine values in town.

Desserts are fun and flavorful. Check out the Warm, Liquid Chocolate Fritters and A “Study in Spanish Moscatel, Service, from reception at the door to waitstaff and busboys is as good as any three star restaurant in Manhattan.

Graffit with its superb location, near Lincoln Center, convivial atmosphere, affordable prices and excellent food, alas, is discovered, so reserve and enjoy.   

 graffit Savory Carrot Cake, Graffit

Savory Carrot Cake (Above) Graffit Edible SangriaEdible Sangria (Above)

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved

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Chef’s Bio

Jesús Núñez Rábano is Executive Chef/Founding Partner of the recently opened Graffit, and owner and head chef of celebrated Madrid restaurants Polenta and Flou, both of which he opened as a young culinary graduate of the Casa de Campo Superior School of Hotel Management and Tourism. Núñez draws inspiration from his background as a graffiti artist to turn his dishes into playful and provocative works of art.

At the age of 24, Núñez made a name for himself when he opened the doors to his first restaurant Polenta, introducing young cosmopolitan foodies to his bold flavors, playful use of ingredients and aesthetic plating style. During its decade-long tenure, Polenta was named European publisher teNeues’ list of “Cool Restaurants Madrid” in 2005, in addition to earning a coveted spot in Madrid’s 2009 Black-Guide, a prestigious guide to the Spanish capitol’s hottest restaurants.

Núñez’ second restaurant, Flou, joined its sister location among the pages of Elle, Instyle and Vogue magazines as one of the most talked-about eateries on the Madrid culinary scene. Often the restaurant of choice for Madrid television and movie stars, such as Belén Rueda and Nacho Duato, Flou had been called “the workshop of the prodigal chef” by the Spanish press in reaction to Núñez’ unique texture and flavor contrasts, architectural plating style and use of molecular techniques.

However, despite appearances, Núñez did not always feel passion for the kitchen. While he was certain university was not for him following high school graduation, the only thing he was sure of was his drive to do something creative with his life. It was only once his father gave him an ultimatum – become an air-conditioning installer union worker or choose a career path – that Núñez decided to pursue a culinary career in tandem to his work as a graffiti artist.

Seventeen years, two restaurants, and a stint as Spain’s culinary ambassador to Korea and numerous accolades later, the chef’s newest venture, Graffit, opened it’s doors in at 141 West 69th Street, serving his signature modern Spanish cuisine.

__________________________________________________________________

Tapas

Albondigas De La Abuela jesús’ abuela’s beef meatballs with sweet potato cream and purple potato confit
9.00

Croquetas De Jamón creamy serrano ham croquettes
8.00

Tortilla De Patatas updated spanish potato omelet, served in a martini glass with different textures
10.00

Pulpo A La Gallega galician-style octopus with potato, spanish smoked paprika and spanish virgin olive oil
14.00

Sandwich De Trigueros, Jamón Serrano Y Queso Manchego manchego cheese, serrano ham and asparagus sandwich
10.00

Patatas Braviolis fried potato cubes with house bravioli sauce
9.00

Gambas Al Ajillo sautéed shrimp served in a spicy garlic sauce
13.00

Coca De Rulo De Cabra rulo de cabra cheese, pickled red onion, black olive crumble, egg, mixed greens
12.50

Empanadillas De Vieiras Y Mejillones savory spanish pastry stuffed with scallops, leeks and mussels
9.00

Arroz Caldoso Con Bogavante Y Azafrán creamy saffron rice with lobster and assorted vegetables
15.00

Txistos crispy txistorra rolls with house made salsa rosa
10.00

Savory Carrot “Cake” Mahón Cheese, Asparagus
12.00

Pear Salad, Valdeón Cheese, Quince, Walnuts
12.00

Oxtail Ravioli, Apple, Sunchoke Cream
14.00

Kale stuffed with creamy vegetables and mushrooms sauce
13.00

Creamy Saffron Rice, Lobster, House-Made Alioli
16.00

Not-Your-Average Egg, Seasonal Vegetable Stew
15.00

The Roots celery, parsnip, turnip, parsley, sunchoke , kohlrabi, daikon, jicama
13.00

Confit Artichokes, Serrano Ham, Clams
14.00

“Fake Truffles” Falafel with edible earth
14.00

Creamy Squash Soup, Salted Cod, Fresh Tarragon
10.00

White Beans Stew with bacalao, chorizo and pil-pil sauce
12.00

Entrees – Fish

Pan Seared Scallops, Pear, Cauliflower
28.00

Marmitako Of Tuna
27.00

Bacalao En Salsa Verde, Ñora, Prawns Cream, Egg Yolk
27.00

 

Entrees – Meat

Lamb Loin with eggplant, manchego, peaches and spice piquillo marmalade
28.00

Filet Mignon, Wild Mushrooms, Rosemary, Bone Marrow Ravioli
27.00

Duck Breast, Apple, Potato
26.00

Slow Roasted Suckling Pig, Garlic Cream, Pimentón, Natural Jus
28.00

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