Robataya NY, a “Secret Weapon”

In Timeout’s roundup of the best restaurants of 2011, associate editor Chris Schonberger writes that when guests come to town, his “secret weapon” is to offer them a seat at Robataya NY’s counter, where the chefs “leap in front of you to pluck raw ingredients from the bountiful, market-style mise-en-place — a whole red snapper, maybe, or earthy eryngi mushrooms — then hop back to their prep stations, where they work their minimalist magic.” Tip from The Local: Keep an eye out for fried fugu (or blowfish) on the specials menu.