A native of Jakarta, Executive Chef Yono Purnomo polished his culinary techniques under the tutelage of Master Chef Fritz Sonnenschmidt, a dean of the Culinary Institute of America. Yono developed his own style of blending Indonesian dishes with a continental smorgasbord that encompasses eats from every corner of the flat earth, grabbing various accolades along the way. Along with his wife, resident dessert artist Donna, and son Dominick, who occasionally acts as the in-house sommelier, Yono works to provide a dining experience that has been praised by Gayot and Fodor's. He augments the standard menu, which features exotic blends of lemongrass, coconut milk, lime leaves, and dragon-mouthed sambals, with nightly rotating specials. And the 18-foot wine loft offers 700 selections that embody the tastes of 15 countries.
The opulence of the wine selection and cuisine is mirrored in the revamped 19th-century townhouse where diners feast. Filled with only 15 tables, each set with custom-made china, the intimate space stretches beneath tin ceilings and flaunts bronzed mirrors and original woodwork. The focal point of the dining room is a large chandelier dripping with crystals over a rich mahogany service table. The Purnomo clan collaborated with Donna Dietz International of New York to devise the unique aesthetic and learn which fabrics soak up soy sauce the best after a family food fight.
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