Opening it's doors early for an influencer’s meal, this was no ordinary dining experience at Gato. Seated at a beautifully decorated flower topped communal table, we listened as Chef Bobby Flay himself described the cooking processes implemented, the stories of travel that inspired and the creative licenses he has taken with these dishes to not only make them his own but to have them be executable in the hustle and bustle of a high-end New York City restaurant.
Following each description of a dish with a bite of it made me feel as though I was vicariously living the original experience. One bite into the oil drenched seasoned Oven Roasted Shrimp and I was back indulging in the mercados in Spain. Demolishing the Scrambled Eggs having zero concerns that there would be enough for everyone else at the table, I listened to Chef Bobby Flay reminisce over his first encounter with this kind of dish noting that he watched the eggs crack directly in front of him into a heated high rimmed plate, that it would ultimately be served in, and watched as that dish’s heat cooked the eggs. Every dish had it’s story.
Going in on your own for a meal, you will notice the Mediterranean meets New York aesthetic of the restaurant. With a centrally located multi-toned wooden bar with a massive glass rack that doubles a sort of chandelier with the elbow bent lamps hanging from a brick faced ceiling that couldn’t scream “New York” any louder combined with the oh-so-Mediterranean blue, white and clay colored tiled floors—it’s restoration hardware meets Spain! I love it! When you sit back in your grey stained wooden chair, you will note a series of small plates and some larger ones. Get a combination of the two. Don’t miss the uniquely delicious Scrambled Eggs with the almond romesco that will dance on your palette, the melt on your tongue Sea Scallops and the extremely textural and from what I hear fan favorite Kale And Wild Mushroom Paella. Everything else was wonderful, so really, order it all!
FYI, Gato opens daily at 4PM. Dinner service starts Monday-Thursday at 5:30PM and Friday-Sunday at 5PM.