A Visit To Harlow NYC

Branzino - Wasabi Stem Gremolata, Crispy Hearts of Palm (

Branzino – Wasabi Stem Gremolata, Crispy Hearts of Palm (

“Swanky seafood surfaces in Midtown at this subterranean newcomer that’s an out-of-the-box hit with high-flying high-society types; no surprise the price tags are hefty, but payoffs include gorgeous staffers, serious cocktails, and a glamorous setting outfitted with deco furniture, ornate plasterwork and a sleek raw bar.” – Zagat

My Father – in his retirement – resurrected his passion for making art, and although he lives in Northern Kentucky, his mix of “Art History” and “Surrealism” caught the eye of a gallery curator in Chelsea. He was asked to display four pieces in a show, so my wife Mary and I headed to New York City for a weekend to attend his opening (Agora Gallery Feat. Sam Hollingsworth).

When we travel, Mary and I generally look to soak up the local scene, take in the culture, and seek out amazing food and this trip was no different. Mixed into an enjoyable walk in Central Park, a visit the Guggenheim, and window shopping on Madison Avenue, we enjoyed a breakfast sandwich near Gramercy Park, hand-made mini doughnuts in Hell’s Kitchen and house cured Salmon on the Upper East Side. However, the biggest highlight (outside of my Father’s display) was a trip to Harlow, a customer.

My goal when visiting any customer is to experience the restaurant like any other guest, so we made our reservation through OpenTable. We found Harlow to be a stunningly beautiful space mixing art deco with modern lines and sensibilities. The wait staff was friendly, professional, and well-versed on the menu. I’m on a Spanish wine kick right now and found an excellent Priorat blend. The menu was full of unique seafood, and I was proud to see three items featured on the menu including our Salt Prawns. We had a number of things including the crudo Hamachi sparsely adorned with a soy salt called “soyu.” The umami in this light, flaky finishing ingredient was incredible. The Branzino from was filleted and cooked perfectly and I am still craving the Wasabi Gremolata served alongside. Harlow’s kitchen, under direction of Executive Chef Danny Ye, clearly demonstrates a deep passion and understanding of their craft. Cheers!

At the end of the meal, I did get the opportunity to visit with Chef Rick Liang in the kitchen and thank him for his support. would not be what it is today without customers who value the quality of their seafood, the dedication of our associates, and the service we provide. The most rewarding part of the visit was when I was stopped by several servers on the way out. They thanked me for our great product and shared that the Branzino was the best seller on the menu and they were proud to recommend it to their guests!

What a great partnership!!!

Chad Hollingsworth

Comments are closed.