Overseen by executive chef Raymond Steplin, formerly of Dinings SW3, the modern Japanese menu features sharing plates of youkoso, salads, small plates, kushiyaki skewers, tempura, gyoza and bao, as well as sashimi, caviar, oysters and large plates of miso black cod and wagyu steaks.
Menu items include snacks of nitro popcorn; truffle, teriyaki miso soup; grilled peppers, soy, shichimi, and Maldon sea salt; and small plates including
wagyu tataki, yellowtail tataki, scallop ceviche, wagyu tartare taco; and crispy tofu with seasonal mixed mushrooms, dashi broth, and daikon.
Larger plates include miso black cod; red mullet; and whole grilled lobster and there are separate sashimi and caviar sections,
The Iceberg Lounge is a 200-cover space that sits within the full expanse of Park Row’s 18,000sq ft basement a 200 covers. It initially launched under the leadership of executive chef Kim Woodward with a British-leaning menu and was later overseen by Alan Williams for a short period from September last year.
“We are delighted to introduce the second chapter at Park Row, The Iceberg Lounge and tell a new story at our Gotham City home,” says James Bulmer, chief creative officer at Wonderland Restaurants.
“The Iceberg Lounge will provide guests with a fun, immersive and experiential dining experience with exceptional food and drink to match.”