Chef Chris Jaeckle and restaurateur Chris Cannon have created a gem downtown that has both Venetian and Japanese influences. Their new restaurant All’onda is a welcome addition to the Union Square neighborhood; we couldn’t help but take an inside look…
What are some must-order menu items at All’onda?
Tuna Crudo (cerignola, kizami wasabi, preserved tomato), Bucatini (smoked uni, spicy bread crumbs) and Polenta (miso-cured egg yolk, wild mushrooms).
How would you define the cuisine?
Venetian – Italian at the core with hints of foreign influence.
How did the restaurant come into fruition? What was the vision?
Zach Chodorow and I were talking about doing an Italian restaurant for months. When the space on 13th Street came up, we had to jump on it.
What do you think it will do for the Union Square area? Had you seen a void there?
We did feel that the neighborhood was underserved at our price point. We felt there was a good opportunity to build a brand and business.
How did your differing backgrounds play into creating the menu and restaurant?
They still are. We are always thinking about what can and should be tweaked.
Why is it named after risotto if there’s only one risotto dish?
There are actually three risotto dishes on the menu (one is a side to our short rib entrée).
Can you give us an easy risotto dish in five steps?
Sweat onion and garlic, add rice, coat in fat, deglaze in wine, add hot stock (constantly stirring until tender), and finish with butter and cheese.
Your favorite cities for food and where you go in each…
Five guests you’d like to come in…
Fabulous, Marigay Mckee, Jeff Koons, Chris Rock and Alain Ducasse.