The adage “good things come to those who wait” is an old but true one, and after a long and very anticipated wait, Wall Street Grill 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 has 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.
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, hon shimeji, 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 hon shimeji mushroom, and baby arugula.
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When it comes to entrees, Wall Street Grill’s cosmopolitan selection is well suited to its metropolitan location. They have something for everyone, from their Miso Glazed Chilean Sea Bass with stir fry vegetables and ginger-soy reduction, to their Za’atar Crusted Rack of Lamb with chickpeas, eggplant caviar, and a pomegranate reduction, to of course, their frequently ordered USDA Prime Rib Chop Steak, dry-aged twenty-eight days with whiskey and herbs, and served with bone marrow and royal trumpet mushrooms.
Check out reviews from our Great Kosher Restaurant Foodies Facebook Group:
Review 10/1/20 (Chaya Roitblat)
Review 9/15/20 (Anna Frenkel)