I've always loved the bongos. - Bongos New York - Buy Reservations
Getting a Reservation at Bongos New York for Today or Tomorrow is Easy!
Buy a verified reservation at Bongos New York from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
New York's Best Restaurants that are most frequently booked by customers of Bongos New York
😍 5/5 - I've always loved the bongos.
By 👻 @Molly T., 06/01/2022 3:00 am
|
I really couldn't tell you why. Why do some people have affinities for certain instruments? Anyway, does this have anything to do with my review of this restaurant? Not really, but it's a random coincidence that I felt like stating. But while we're on the subject of love, I must say that we absolutely loved this spot. I rarely say, out loud, that the vibes are immaculate, but in the case of Bongos there is really no other way to put it. Though it is brand new, Bongos already feels like the quintessential Lower East Side restaurant. It's high energy, indoor and outdoor seating spill into one another in a fun, loose way, the space is narrow and a little tight but cozy, and everyone seems like they're having an amazing time in a non-pretentious way. Oh, and the food and drinks are outstanding.We came here at 8:15 on a Saturday night. Bongos is right next to Dudley's, a very popular all-day cafe and bar, so it took us a minute to wade through the typical hoards of LES patrons to find our destination. Bongos, though pretty small, has a number of seating options: outdoors, indoors and back atrium (technically indoors, but has some garden and greenhouse vibes). We had an outdoor reservation (still trying to be relatively COVID-conscious), but the table we were meant to sit at was occupied long past the expected time (they apologized and gave us a bit of free champagne to make up for the wait). Ultimately, because the front of the space feels very open-air, we ended up sitting at a corner booth by the door and felt perfectly safe. Brief interlude to sing the praises of the staff here. I often don't write much about the staff -- only if they are particularly notable. In the case of Bongos, we were met with so many warm, genuine and bubbly folks who made our experience all the more enjoyable. Our server, the hostess and the bartender were all awesome and so down to earth. Okay, so drinks were fantastic and I knew they would be. I had a hunch. My first time looking at this menu, I saw a section for martinis and a section for negronis -- sold. Martinis and negronis happen to be two of my very favorite classics and I also happen to be on a major gin kick lately. So I made sure that we tried most of what the menu had to offer, even if it involved splitting drinks. To start, I got the Dirty Martini (made with vodka) and my fiancé got the Southside. Both excellent drinks to start. The martini comes with two olives and a house-pickled onion on the side which was just delightful. I then got Chamomile Martini (made with gin, chamomile and vermouth bianco) while my fiancé got the Orange Julius (vodka, vanilla, tangerine, lemon). I preferred my first drink, he preferred his second. Finally, we got negronis: I got the Tropical (rum, banana, coconut, bitter) and my fiancé got the Mexican Coffee (mezcal, coffee, amaro, bitter). Such a fantastic way to close out the meal -- both rich and impeccably balanced.And for such a small spot, Bongos is a powerhouse when it comes to food. We usually split everything, which is recommended here anyway. It's so hard to describe the menu: at first glance it might seem you'll be getting subtle twists on classic dishes, but upon further investigation it would be more accurate to say that it's very playful and quietly innovative. I consider it a mark of a good meal when my fiancé changes his mind (for the better) about a certain food after a trying a particularly masterful preparation. Eats, bSea Bass Carpaccio: AAn ideal starter, light and fresh and fruity. It comes with these delicious onions that make for a great bite.Artichoke: A+My fiancé has always been averse to artichokes but after these, he's changing his tune. I mean, when there's a generous dusting of Parmesan on top of anything, it's hard to say no. These were crispy and earthy and just so so good.Gulf Prawns with cayenne, worcestershire, oregano, lemon: A+Hands down the best prawns dish I've ever had. My fiancé agreed, and he doesn't typically go for prawns. Cooked perfectly and bathing in some unreal sauce. I would put this saw on anything and everything. If I could change one thing, I'd serve with some crusty bread for ultimate sauce sopping potential. Grilled Whiting with guajillo mojo, lime, sourdough, fennel: AWe recently ordered a whole fish elsewhere and were underwhelmed but this was fantastic. Buttery in texture, perfectly cooked, well seasoned with solid but subtle flavor.Broccolini with burnt leek, pickled cherries, hazelnut: AA very worthy side. All elements worked beautifully together. Pickled cherries were a nice touch -- oftentimes you'll see grapes or raisins or perhaps currents so this was a fun twist. The broccolini was lightly charred and coated with a light and bright sauce.
0 Replys
0 Comments |
Be the first to Reply |