It's been in the works for over a year, but finally Shikany, Michael Shikany's dining concept opens to the public on Saturday, April 26.
The restaurant is housed in a once-abandoned 4,000-square-foot warehouse, where the chef will offer both a la carte dining and a mullti-course degustation menu.
The degustation menu, served Thursday through Saturday, will be offered once per evening at a 24-seat communal table in the main dining room. It is there that diners will experience somewhere between eight and 18 courses of off-the-menu fare at a price ranging from $110 - $160 per person.
Diners not up to a multi-hour, multi-course culinary journey can choose from an a la carte menu that includes dishes filled with all manner of innovative offerings that include edible "dusts," "soils," and "paint."
Appetizers and small plates include a vanilla scented grouper cheek crepe with citrus oyster mushroom concasse, lavender calabaza mousse, and bacon powder; artichoke heart with dashi braised asparagus, pumpernickel soil, smoked goat cheese, persimmon, and white orchid vinaigrette; and anti-griddle quail egg with cherrywood smoked hackleback caviar, blueberry gel, candied shallot, and Meyer lemon dust.
Main plates include crispy veal kidney with charred toro tartare, white bean puree, pineapple bacon aioli, and rock shrimp dust; scallop & sweetbreads with purple cauliflower paint, licor 43 lemon grass buerre blanc, vanilla cotton candy, and cruciferous; and red deer osso bucco with goat cheese, chestnut, roasted shallot, parsnip, mustard greens, and white pine smoke.
Desserts are just as ambitious, with the "Beet is on Fire" the most intriguing. The treat-for-two features red beet sponge, roasted white chocolate, creme fraiche, yellow beet pop rocks, cassis sauce, and cajeta ice cream.
Michael Shikany's resume has the goods to back up all these intricacies. The chef graduated from the French Culinary Institute in New York, and has worked at Le Bernadin, Gramercy Tavern, Babbo, SushiSamba, and Ortanique on the Mile.
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Shikany will be open for dinner Tuesday - Thursday from 6 - 11 p.m., Friday and Saturday from 6 p.m. - 1 a.m.