A few years ago I visited the Boom Boom Room, an imposing restaurant bar located on the top floor of the Standard Hotel, in New York.
Some years ago I visited the Boom Boom Room, imposing restaurant bar located on the top floor of the Standard Hotel, in New York. The experience was so pleasant that after a while I visited him again. What made it so interesting? I think its location in one of the most vibrant places in that city is one reason. Without a doubt its view, with floor-to-ceiling glass, but also its decoration, the liquor menu, the quality of attention and the vibe that this provoked in the attendees, are others.
In short, all the necessary aspects to compose an experience. All things considered, a similar impression was left by my visit to Negroni, a recently opened restaurant and bar on the penultimate floor of The Point building. A view of more than 180 degrees allows us to appreciate the city from a privileged 34th floor, while a large traditional bar, flat and vertical, takes the central position of the place in front of an exquisite decoration of classic and elegant style for the furniture and its provision, but with contemporary colors and touches.
The accounts will not be modest. Be prepared to spend $ 40 to $ 50 per person on a non-liquor entree and entrée meal, or more if you go to the bar for a long night of drinking.
There is an extensive letter from signature cocktails, very well achieved and balanced. We tried a pineapple macerated in vodka for eight days. Another interesting one, the Smoked Julep, made with touches of minty, Bourbon, burnt lemon juice and cherry wood; or one of the house specialties, the espreso negroni, with Zacapa rum, Campari, red vermouth and coffee. Excellent all.
We started dinner with a very Ecuadorian snack, patarashca, which consists of various meats and seafood seasoned with cassava, grilled, served wrapped in a banana leaf, A dish in which the octopus is king as it is cooked to the perfect finish and leaves the flavor that the charcoal gives it in the retro taste.
The Nigiris of scallops and truffled salmon are good entrees, for $ 12 and $ 9 the three units, stood out for the quality of the seafood.
The Steak Negroni at $ 24, is a cut of fine charcoal loin, accompanied with truffled rissoni and parmesan, and rustic potatoes in a sauce of blue cheese. The cut was good and the blue cheese sauce was excellent. The best thing about the table was the entrails. Fantastic texture, interstitial fat and term. Stupendous Negroni has a good barbecue.
In short, although my knowledge of the menu is limited by having gone only once, trying five or six dishes, My impression is that a good kitchen management and control gives the diner the security of obtaining good gastronomy with any choice. However, Negroni is more than its menu, it is an experience. If you want to have a quick meal and have an hour or less, find another place. With a high level of investment, this is a place to enjoy. (THE)
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
