Chef says popular dishes include a chili chicken and bacon cheese biryani. He likes to showcase local seafood such as crab and calamari. If you can, sit at the designated bread bar with a view of the wood burning oven and enjoy a lot of carbs.
This biochemist Chef is also an author. With his winnings from the Top Chef Masters competition, he donated the $110,000 to the Young Scientist Cancer Research Fund and 'helped fund the Young Scientist Foundation, which enables high school and college students to work alongside accomplished researchers to develop new treatments for diseases.' (FloydCardoz.com) A multi-talented Chef with a giving heart.
At the Lucky VII dinner on Maui for the Hawai'i Food and Wine Festival, we were presented as our second course a 'Hawaiian kanpachi ceviche with Big Island coconut-kokum broth, Big Island heart of palm and black rice.' The fish was delicate, the broth had a hint of curry and the crisp greens added some texture. The 2015 Weingut Gunderlock Gewurtztraminer of Rheinhessen, Germany was a delicious pairing, dry and lite and not 'desserty' as described by the Sommelier. I look forward to dining at Paowalla during my next visit to New York City.
Paowalla will have special seatings on Thanksgiving Day. Make your reservation now. Please let me know if you attend! I would love to know how it was.
195 Spring Street
New York, New York 10012
NJ.com, April 19, 2017 - Cookbook Confidential: What's a 'Flavoralla'? Ask Chef Cardoz
GrubStreet, December 26, 2016 - Where to Eat 2017
First We Feast - NYC's Best New Restaurants of 2016