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I could never get it straight: Was Karu the restaurant and Y the
lounge, or vice versa? No matter now, as the reopened venue’s newly
christened restaurant name is Seecomar’s at Karu & Y, which I
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thought was a misspelling of Seacomber’s until I saw that the new
owner’s name is Clive Seecomar.
Karu’s (or Y’s) executive chef was Arturo Paz (pictured above), who
returns in the same capacity at Seecomar’s. The menu is different,
although stylistically in sync with Paz’ past work — he tends to
utilize at least a few potently flavored ingredients in each dish. For
instance, here’s an old Karu dish of seared diver scallops with rice,
pastrami, fried egg and cucumber salad:
Seecomar’s offers a starter of pastrami-crusted beef carpaccio with
shaved fennel and truffles ($18), and a main course of spice-rubbed
ostrich with Manchego-flecked polenta, oyster mushrooms and Ribera del
Duero sauce ($34). Sushi chef Hugo Meza puts out a short but creative
menu with offerings such as the Clive roll of green curried tuna,
scallions, avocado, spicy mayo and sriracha sauce ($20) — and a
Hawaiian roll with shrimp tempura, cream cheese, baked pineapple skin,
mango salsa and yuzu syrup ($18).
