APPETIZERS
Hamachi Carpaccio- passion-ponzu, Japanese Seven Spice, apple, cucumber & mango mignonette
Three Sum Sushi Tacos- ahi tuna, hamachi, salmon, jalapeno avocado, aioli, pico, sweet soy
Crispy Rice
WSG Roll- hamachi, torched ora king salmon, cucumberm umami glaze, truffle snow
Kame Kraze Roll- chilean sea bass, cucumberm tuna, avocado, sweet & spicy miso
Red Koi Roll- tempura salmon & kanu, spicy ahi & hamachi, soy glaze, spicy mayo
Roasted Bone Marrow Canoe- oxtail confit, herbs, toast points with roasted garlic
Duck Dumplings- confit, duck pho broth, chili oil, cilantrom fresno chili, honeshimeju mushrooms, garlic and shallot chips
Crispy Thai Beef- marinated flat iron steak strips
Beef Carpaccio- peppercorn & herb crusted filet, roasted garlic aioli, croutons, radish, warm pickled honshimeji mushrooms, baby arugula
Tempura Shishito Pepper- sesame tempura, herbs, dynamite & avocado dip
Nonna's Chicken Soup- vegetables, dill, orzo, lemon
Gem's Grains & Seeds- gem mustard greens, farrom quinoa, sprouts, chickpeas, pine nuts, raisins, tahini dressing
Crynchy Asian Salad- chicken yakitori skewers, thai herbs, bean sprouts, long beans, cashews, cabbages, fresno chili, mango, ginger peanut dressing
ENTREE
Miso Glazed Chilean Sea Bass- stir fry vegetables, ginger soy reduction
Pan Seared Ora King Salmon- candied butternut squash, celeriac puree, baby carrots, brandied chestnuts, spinach
Handmade Potato & Herb Gnocchi- braised leg of veal, veal jus, wild mushrooms, asparagus &, pearl onion fricassee
Roasted Organic Chicken- roasted breast, confit leg and thigh, haricot verts, truffle mashed potato, fine herb jus
Grilled Veal Chop- fondant potato, royal trumpets, spinach, perigord sauce
BUTCHER'S CORNER
Bone Marrow Crusted Filet- garlic confit
Rib Chop 20 oz.- dry aged 28 days w/ whiskey and herbs, bone marrow, royal trumpet mushroom
The adage “good things come to those who wait” is an old but true one, however, diners are happy that their wait for the highly anticipated Wall Street Grill is finally over. After a long wait, Wall Street Grill finally opened its doors in March 2019 in the eponymous Wall Street area of NYC. Close to Brooklyn, and only a thirty-minute drive from Flatbush, Wall Street Grill is set to become one of the hottest new business dinner/date spots in the city.
Wall Street Grill is the brainchild of three upscale kosher dining veterans – Ines Kincaid, Tarik Ghadouani, and Steven Traube. Looking to bring something new to the kosher consumers, they tapped Top Chef Contestant Chef Joey Paulino to bring some of his extensive culinary experience to the restaurant. Chef Paulino has previously worked as Chef De Cuisine at the Michelin starred Jean Georges and as Corporate Chef of Uncle Jacks Steakhouses. Together, they hope to consistently bring new and surprising menu items to their patrons.
Wall Street Grill’s elegant interior features dark accented wood paneling, two glass enclosed private rooms that can be used as open seating, and a long marble bar. However, the real highlight of the architecture is the second floor, which is an indoor atrium surrounded by a transparent enclosure, with an outdoor patio for the warmer months. Designed by Josh Spiegel of Birch Event Design, the atrium will offer beautiful décor to match the beautiful view.
Of course, the main draw of any restaurant is the food, Wall Street Grill offers up a menu featuring cuisine inspirations from around the world. The cocktail menu offers handcrafted creations, such as the The Pearl, with Ketel One, jasmine essence, agave, fresh lime, and rosewater, or the fresh and clean tasting Matcha Sour, composed of Tanqueray, fresh lime, Limoncello, and matcha tea powder. Their Duck Dumpling appetizer became an instant favorite, with its duck confit, duck pho broth, chili oil, cilantro, basil, Fresno chili, honshimeji, mushrooms, garlic, and shallot chips. Another popular appetizer is the Roasted Bone Marrow Canoe, a delight of oxtail confit, herbs, and toast point with roasted garlic. No meat lover’s trip to Wall Street Grill is complete without trying the Beef Carpaccio, a buttery soft peppercorn and herb crusted filet served with roasted garlic aioli, croutons, radish, warm pickled honshimeji mushroom, and baby arugula.
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