Settle in on a cushy banquette at DohYO with a mango-ginger martini at arms length and study the playful murals that invite diners to experience the joyful energy at this one of a kind hotel restaurant. It’s 10 p.m. and the place is buzzing with the who’s who visiting New York City for the weekend. Their rendezvous this evening is the hotel du jour in Manhattan, Yotel, where they will be continually impressed by the out of the box design with 18,000 square feet of meeting and gathering spaces melding into each other and a surprise visual lurking around every corner. London-based Yotel, located in Times Square, has people talking as the guest accommodations were approached from an ergonomic, first-class cabin yacht design and the compact rooms are ingeniously fitted out with lots of mirrors and glass, clever storage and mechanical beds that fold away.
Past the automatic lobby check-in to the 4th floor, past the sweeping Manhattan views and past the clubby lounge and bar, DohYO is the brainchild of internationally acclaimed restaurateur Chef Richard Sandoval who expertly blended his signature Latin-Asian flavors here with Yotel’s vision of social dining and drinking. Growing up in Mexico City, Chef Richard and his family would gather at his grandmother’s table for large, lively meals and more often than not he would join her in the kitchen where he learned to respect fresh ingredients and create the vibrant flavors that turned the dinners into events.
With communal dining tables that lower after-hours, DohYO presents a sharing experience that you cannot get in Chinatown and Mr. Sandoval’s menu is tailor made for sampling and bringing people together. But first, let’s get back to your cocktail which will set the course for experimentation. The beverage menu features handcrafted Latin-Asian cocktails like a Blueberry Shish caipirinha and a Sake Sangria. “Shakers” cater to larger parties with bottles of tequila or vodka served with a shaker, fruit caddy and signature mixers. Vodka is mixed with blood orange, ruby red grapefruit or fresh squeezed OJ. Tequila mixers are mango, strawberry or hibiscus and all are delivered on a stylish tray. Yes, this is going to be one fun dinner.
A menu of small plates allows for making mistakes so be adventurous. We started with a luscious Hamachi tiradito, the fresh fish with lemongrass soy melting in our mouths. Pork and foie gras gyozas (dumplings) were a burst of flavor and the grilled pork spare ribs were better than Mr. Chow’s. We ended our first course with a spicy tuna roll, always a palate pleaser. I’m a big fan of combining hot and cold when it comes to an exotic meal so for our second course we couldn’t resist the halibut sliders with a remoulade sauce, the Colorado lamb leg with a balsamic glaze and another tiradito, this time the Wagyu beef with black vinegar soy sauce and truffle oil. With such a powerful range of flavors on the table we couldn’t help guzzling that Sake Sangria and when it came time for dessert the group was nearly soused. A yuzu strawberry tart and an interesting banana and pineapple cake called the hummingbird toffee cake followed by copious rounds of intense black coffee set us a little straighter for the balance of the evening.
As we made our exit, I noticed the huge space had been transformed into a den of socializing and table hopping. The laughter grew louder as hot tracks piped throughout. Could we just have one more mango-ginger martini, please?
*We’re in luck. DohYO serves brunch, with a wicked Bacon Bloody Mary. For parties of 6 or more, you can order unlimited pitchers of their fabulous cocktails paired with unlimited platters (like chilaquiles and French toast) for just $35 per guest. I’m there!
DohYO
@ Yotel
570 Tenth Avenue at W. 42nd St.
New York City
646-449-7790
*Open until 2 am Thursday through Saturday