Sushi Lab's 1st Anniversary
Its been one year since Sushi Lab started their experiment omakase at what used to be a concierge area inside the Sanctuary hotel. After a year of success and glowing reviews, there is no reason to slow down. The lab even expanded to back areas with now being able to serve 18, with 10 guests at the bar and table seating for an additional 8 guests.
The Sanctuary Hotel's owners Hank Freid and Brandon Freid are the father-son team behind Sushi Lab. Their luxury boutique hotel is home to Tender Restaurant and Lounge, Haven Rooftop, Sushi by Bou and now Sushi Lab
In honor of Sushi Lab's 1st Anniversary, anyone who orders The Lab Experiment will receive a complimentary carafe of Gekkeikan Sake valued at $16 from March 9th - March 20th.
The Lab Experiment is the newest addition to Sushi Lab's delicious menu. Executive Chef Frankie Chen offers guests a 16-course experience like no other with pieces like Yellowtail with Korean gamate, seaweed and shiso flower,Arctic char with confit tomato, Medium Fatty Tuna, Bluefin tuna with fried oyster, ikura, yuzu zest, Hokkaido Scallop Uni, Golden Eye Snapper with Egg, Shima aji with shitake mushroom and ankimo, Issaki: Japanese Gruntfish, Botan ebi with bottarga, Otoro, chutoro, kaluga caviar, gold flakes, Wagyu with Hokkaido Uni & Beets, Unicorn with crab, uni, popcorn powder, Smoky Miso Soup and Mango Sorbet with minako shell.
You will not find a better deal in the city, come visit Sushi Lab ASAP!
ROLLN
“Someone sold their soul to be able to make their vegan tuna roll this good.”
- My friend upon their first bite of ROLLN’s Avocado & Vegan Tuna
In the looming and beautiful shadow of the Flatiron district sits a small sushi oasis named ROLLN. This sushi sanctuary sits at the unique location of 38 East 23rd st, doors open to welcome flatiron workers and park frolickers alike. Upon entering, one is immediately struck by the cleanliness of the eatery. The contrast between the dusty weathered streets versus the smell of fresh, fragrant rice is tangibly refreshing and invigorating. Be prepared to breathe in and let all your senses take a vacation here.
The rolls themselves are placed neatly together in a glass display, steam from their creation still rises off the nori indicating their fresh and delicious status. From California to Teriyaki Chicken to Salmon Avocado roll, all of these options sit perfectly and briefly stacked until their inevitable food adoption. The only hard part of eating food this good is deciding what to try first.
ROLLN is the ongoing exploration between Australian Expats: David Tam and Gavin Tseng. This endeavoring partnership sought to bring fresh and hand rolled eats to their community and source their ingredients from certified sustainable and organic distributors only. With proprietary quinoa-based rolls, vegan options and a 100% gluten free establishment, ROLLN continues to raise the bar on quality and food accessibility. Other establishments, take note.
Photos by ROLLN