All’onda

By Chad Carns

Focused and fresh Venetian cusine with a touch of Japanese sensibility, Chef Chris Jaeckle demonstrates his interpretation of Italian cooking with a focus on seasonal farmer’s market ingredients in All’onda.

All’onda found a quiet home on this treelined sidewalk street just one block south of all the action in Union Square. I get the feeling that All’onda is a favorite among the locals. I could see eating here weekly if I lived a little closer.

The space at All’onda reminds me of one of those beautiful 2-level homes that pop up in Architectural Digest. The kind of home where an architect and interior designer couple built their dream home together in a developing part of Brooklyn. This isn’t Bed-Stuy but the chill street and cool vibe of All’onda might remind you of your favorite restaurant in Brooklyn, until you leave to get a subway (they’re running).

The cuisine is labeled Venetian-Italian but I wouldn’t come here thinking that you’re going to get traditional Italian food. It’s not that. The Hamachi Crudo really blew me away. Little is done to the fish but all of the flavors shine equally. The menu is light, in general, so you can eat 3-courses and feel good enough to go out in Flatiron District for a few more drinks.

If it’s heavier, braised, stick-to-your-ribs dishes that you crave, All’onda has that too. The Short Rib Sandwich is what you want (available for lunch).

The wine list is solid. I was pleasantly surprised by the Barbera Vinspina, Piemonte 2012 served on draft by the glass. Eataly also serves a delicious Italian wine by the draft.

Bachelors will definitely win points for suggesting All’onda as a first date spot. Recommend the cocktail bar at Ace Hotel right up 5th Avenue for bonus points.

 

All'onda
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Date Spot 10
Formal Dining7
Unusual Eats6
It’s a Party!4
Price7
Dress Up5
TGB EAT PICKS:
  • CRUDI TASTING MP
  • CARROTS 15
  • SHORT RIB SANDWICH 19
TGB DRINK PICKS:
  • LUGANA “LES CREETE” OTTELLA 14
  • BARBERA VINSPINA 11
  • VALPOLICELLA RIPASSO STEFANO ACCORDINI 15

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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