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Yono's Restaurant Restaurant Review: Widjiono "Yono" Purnomo, a native of Indonesia, oversees the kitchen in this upscale restaurant, staffed by tuxedoed servers, which has experienced a refreshing of both décor and menu. First-timers should try the nasi rames, a sampler of Indonesian meat and vegetable delicacies, to educate the palate. Non-Indonesian offerings include such starters as lobster-mascarpone-squid ink ravioli, saté four ways (chicken, shrimp, lamb, pork belly) and Hudson Valley foie gras. Recommended entrées range from char-grilled Colorado lamb and 24-hour braised beef short ribs to crispy skinned Florida red snapper. A five-course traditional Indonesian rijsttafel feast and a chef's grand eight-course tasting are suitable for large parties. The well-stocked bar and a 700-label wine list pair well with all of the food. For dessert, consider the kolak pisang --- an Indonesian bananas Foster --- or warm Kentucky bourbon nut pie.