Ma·dé•Nolita

Seafood•$$

Cédric and Ochi Vongerichten, the power couple behind the two popular NYC restaurants Wayan and Ma•dé, are thrilled to introduce a beloved form of dining from Indonesia to their second popular restaurant Ma•dé Padang style dining. Originating in the coastal Indonesian province of West Sumatra, Padang style of dining is omnipresent in cities across Indonesia and in neighboring countries such as Malaysia and Singapore. Various dishes are served family-style all at once, often on a long table, to be shared communally and eaten with the hands, although the use of a fork and spoon is acceptable as well. Influenced by Indian and Middle Eastern cuisine, Padang dishes consist of three main elements: gulai (curry), lado (chili pepper), and bareh (rice), and often uses coconut milk and spicy chili, creating a symphony of bold flavors. All spreads contain a main protein, rice, and accompanying vegetable and meat/egg/seafood dishes. At Ma•dé, diners can now experience Padang style dining for $58 per person in a group as small as two to a group as large as ten. Options include Slow-Cooked Butterfish, Bilindango Style, a popular dish from Sulawesi where Ochi is from, where the fish is butterflied, topped with tomato chili sauce, and oven-baked. Another option is the Ayam Goreng Pop, a small chicken, prepared Cédric’s way - brined, baked, and then fried to perfection. Finally, there is the Beef Short Rib Rawon, a sweet and savory Javanese dish that is served as a stew, braised with Keluac, palm sugar, and sweet soy sauce, served with pickled artichoke, which brings a refreshing touch to the dish. From there, various small dishes are brought to the table for sharing. To start, a welcome Soup Jamur (mushroom soup) is served to the table followed by the Spread which is brought out at once, with dishes such as Rengginang (deep-fried rice crackers) and Kerupuk (deep-fried tapioca crackers), Fluke with Sambal Hijau Vinaigrette (fluke with green chili vinaigrette), Baby Squid in Sauce Padang (baby squid with sweet Indonesian chili sauce), and Sweetbread with Gulai Sauce (breaded organ meat with coconut and spice sauce), which is a take on the more traditional Gulai otak (cow brain curry). Other dishes include the Crispy Smelt with Kecombrang Dipping Sauce (crispy smelt with spicy chili relish made with torch ginger flower), Avocado Jicama Salad with Rujak Vinaigrette (avocado jicama salad with a vinaigrette made from ground chilies, palm sugar, and peanuts), Kangkung with Sambal Plecing (water spinach with a spicy & tangy sauce), Egg Balado (hard-boiled egg coated in thin layer of breading and served with a spicy, sweet, and sour sauce), Cucumber and Caulilini Acar (pickled cucumber and baby cauliflower), Salam Rice (aromatic basmati rice), and Assorted Sambals and Sauces (assorted Indonesian chili pastes and sauces). Vegetarian options are available upon request and items can be added as supplements from the a la carte menu including Ma.de signatures like Oysters with Passion Fruit and Lobster Dumplings. New a la carte menu items will also be introduced, including various Indonesian- inspired dishes, such as Krupuk Kulit (Beef Chicharron) with Gulai Sauce, Trout Crudo with Kecombrang (Ginger Flower) Dressing, Montauk Ruby Red Shrimp with Sambal Hijau, and Beef Short Rib Rawon.