Wayan

Wayan, named after the Balinese term for ‘first born,’ opened in 2019 in a beautifully designed Nolita space and quickly earned a devoted following for its warm, transportive atmosphere and exceptionally flavorful cooking. Chef Cédric Vongerichten, son of culinary legend Jean-Georges, drew inspiration from his wife Ochi’s Jakarta upbringing to create a menu that is deeply personal and full of Southeast Asian character. The restaurant’s interior, designed by the Rockwell Group, features lush tropical greenery, rustic teak paneling, and authentic carved wood pieces sourced from Indonesia, creating a space that feels simultaneously downtown-cool and genuinely evocative of the region. The menu is designed for sharing and centers on dishes that balance heat, acid, sweetness, and umami in the Indonesian style, while employing French techniques that refine without diluting. Escargot rendang with garlic-herb butter served alongside toasted brioche batons is a signature that typifies the kitchen’s creative intelligence. Charred chicken lombok in a deeply spiced coconut curry, lobster noodles tossed in a rich black pepper butter, and corn fritters with a crunch that gives way to sweet, tender corn are consistent highlights. A creative cocktail menu draws on Indonesian botanicals including lemongrass, pandan, and tamarind. The restaurant also offers brunch on weekends. Wayan holds a recognition from the Michelin Guide and has been praised by the New York Times.