If humans are mostly made of water, and fish traditionally inhabit water, fish should naturally occur in the human body. Fix this gap in nature’s logic with today’s Groupon: for $20, you get $40 worth of sushi, drinks, and more at Dish Restaurant in Bay Ridge.
Dish Restaurant's extensive menu of upscale Asian fusion delicacies thrills palates with saucy seafood specialties and tempting sashimi concoctions in a sleek, modern setting. The fried rock shrimp ($11) rolls in like an edible guitar solo, shredding tasty licks of spicy mayo sauce. Sushi and sashimi lovers can down a wide array of fishy fabrications, such as the kani (crab stick, $3/piece) or ika (squid, $4/piece). Named after its credit score, the excellent roll ($12) surrounds smoked salmon with a blanket of capers, asparagus, onions, and masago, with a lining of mayo and black-and-red tobiko for extra comfort. Served with soup or salad and rice, succulent entrees such as the Chilean sea bass with miso sauce ($26) satisfy insistent appetites.
The chic contemporary décor at Dish sets the tone for stylish evenings, featuring ceiling-high bamboo shoots, warm lighting, and exposed air ducts for added industrial flair. A live DJ spins a loom of sound on weekends, accompanying romantic dinners and casual get-togethers. An outdoor waterfall garden encircles fresh-air noshers during the spring and summer, and valet parking eliminates the need for foldable pocket-sized autos.
- Comfortably chic, the restaurant offers generous booths and a softly lit interior decorated with works by neighborhood artists. If the weather cooperates, the best seat in the house is out in the garden where an international clientele freely smokes and drinks sake in front of a tasteful, stacked-stone waterfall. More Golden Gate than Verrazano, Dish is an adventure worth finding. – Raquel Pelzel, New York Magazine
- I love this restaurant because you will always eat AMAZING food. The service is great – Joey123, Citysearch
Dish Restaurant's complex glass façade pulses with cerulean lights, music, and scents that foretell of the lively Asian fusion menu crafted by chef Jack Woo. Amidst decorative sprays of bamboo, entrees marry salmon, pork, and filet mignon in tempura batter beneath teriyaki, red wine, and other sauces. Wind tousles the rich foliage lining the eatery's extensive garden dining area, where patrons nosh on sushi and sashimi amidst stone walls smoothed by the elements and high-fives from geologists. Bartenders craft drinks from the electric-purple landscape of house liquors, which shiver gently at the bass-laden commands of live DJs.