Visiting Or’esh was truly an unforgettable experience that I’ve been eager to share. From the moment we arrived, it was clear that this restaurant is more than just a dining destination—it feels like an artistic culinary journey. What stood out most was their commitment to high-quality ingredients and innovative preparations, such as the tuna crudo featuring three cuts: otoro, chutoro, and lean tuna, all perfectly cured and drizzled with olive oil. One of my favorite surprises was the attention to detail in every dish. The crispy potato pastels topped with caviar reminded me of classic knishes but elevated to a refined plate. The two-way red snapper was both a unique and memorable concept—you start with a crudo appetizer and follow it with a cooked entree showcasing the same beautiful fish, demonstrating the chef's respect for ingredient integrity. The sides and mains like the 77-layer Wagyu New York strip and the glazed short rib were melt-in-your-mouth tender, revealing expert butchery and cooking skills. For vegetable lovers, the ratatouille, served over tomato puree with a hint of tahini, was unexpectedly luscious and deeply satisfying. Desserts here also deserve a special mention. The cardamom soft serve with caramel kataifi crumble was a revelation—its balance of spice, sweetness, and crunch made it a table favorite. This menu clearly avoids seed oils and limits refined sugars to just desserts, reflecting a thoughtful approach to health and flavor. Overall, Or’esh combines storytelling, culture, and culinary expertise into each dish. With the location in SoHo, in the space formerly occupied by Principe, and led by Chef Nadav Greenberg formerly of Shmone, reservations fill quickly. If you have a chance to experience this gem, it’s well worth the effort!