Ian - CLICK to see a larger, detail view of Ian
Ian - CLICK to see a larger, detail view of Ian

Ian
322 East 86th St.
(bet. 1st & 2nd)

212-861-1993




Hawaiian Fusion
Tuna & Foie Gras, Citrus Sea Bass & Lobster

Pacific Rim Surf & Turf
Dirty Drunken Ribeye, Citrus Marinated Sea Bass, Dancing Shrimp

Rack of Lamb
Macadamia Nut & Goat Cheese Crusted

Lemon Truffle Chicken
Stuffed with Israeli Couscous, Wild Mushrooms

Beef Wellington
Filet Mignon Wrapped in Puff Pastry, Truffle Risotto

Duck & Steaks for Two
50 oz. Porterhouse
32 oz. Dirty Ribeye
18 oz. Filet Mignon
Crispy Roasted Duck 

Chef's Tasting
Ahi Tuna & Dancing Shrimp
Arugula Strawberry Salad
Chilean Sea Bass

Dirty lamb Chop
Souffle



IanCuisine: Nouveau New York Cuisine
Avg. Check: $25 - $30
Attire: Casual Neat

IAN’s is the new kid on the block for now, but will quickly win the hearts of Upper East Side "foodies" that have come to expect the very best from their top chefs.

To enraptured diners, it may seem as though Ian Russo's cuisine is indeed inspired by a higher power, but this gifted chef's resume reveals that he's spent years refining his craft in some of the world's best kitchens. Born in Brooklyn, Ian began his professional career with stints at La Reserve and Le Chantilly. He then crossed the ocean to work with many world renowned and celebrated chefs in France and Belgium. He got his first taste of Hawaii at famed Roy's in Honolulu, then donned a toque at Bouley and Lespinasse back here in New York City.

Ian subsequently left to run the show at Cafe Nuovo in Rhode Island, where he earned four-star reviews. Ian has returned indefinitely to New York, where he has opened his namesake eatery - creating a new style in the process (Nouveau New York Cuisine) - which is sure to become one of the City's hottest top restaurants.

Ian's artistry is shown in the photo below. Wonderfuly designed arrangments include appetizers such as "Warm Goat Cheese Salad", tossed in walnut vinaigrette and served with savory beets and "Potato Wrapped Trout", stuffed with wild mushrooms and served with a carrot cumin sauce and grilled asparagus. Entrees are grandiose in size and taste as well. A "Sauteed Veal T-Bone” with wild mushroom Marsala sauce is carved at your table. As an endnote, fresh strawberries with a white chocolate fondue present themselves as a surreal dessert that must be experienced first hand.

PRIVATE PARTIES; CULINARY SCHOOL

RESERVATIONS
Suggested

CREDIT CARDS
Amex, Visa, Mastercard

HOURS
Dinner
Mon. - Thurs. 5 - 10:30
Fri. & Sat. 5 - 11:30
Closed Sundays



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