Cedric Vongerichten, son of legendary restauranteur Jean-George Vongerichten (the name Wayan means “first born”), learned well at his father’s knee…and stove. And at his wife and co-owner Ochi Vongerichten’s stove, too. She’s Indonesian by birth, which helps scuttle any talk of cultural appropriation, though to be fair, the food here blends Asian and French influences, just as so many of Dad’s famous restaurants do. It's a delectable array, from tender satays and avocado gado gado (a multifaceted salad), to baby back ribs slathered in a tamarind glaze (fall-off-the-bone tender, and lusciously crispy in places), to the seriously complex Javanese oxtail soup. Wayan has a sexy vibe to it, with lots of cut-out bronze lamps throwing patterns of light on the brick walls and wooden tables. But I had to dock it one star for noise level: All its hard surfaces make it feel like you’re dining in the roar of a subway platform.
New York City
New York City› Restaurant
20 Spring St. (at Mott)
Our Rating Neighborhood Soho & Nolita Hours Sun–Mon 5:30–10:30pm, Tues–Thurs 5:30–11pm, Fri–Sat 5:30pm–midnight Transportation Subway: 6 to Spring St., J to Bowery, R, W to Prince St. Phone 917/261-4388 Prices Entrees $22–$29 (all are shareable portions) Cuisine Type Indonesian Web site Wayan
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.