To begin you beautiful evening Ayza will serve champagne and fresh berries and your table adorned with rose petals and candlelight. You will then be served a three-course meal prepared by excellent Executive Chef Brian Gruskin, who has worked with Tom Colicchio at Riverpark, Michael Psilakis at Mia Dona and has helped launch the restaurant at Hotel Griffou. Dishes from the menu include Champagne & Carrot Poached Striped Bass with fried ginger quinoa, confit pearl onion and vicy baby carrot or Cocoa Braised Beef Short Rib with truffle cauliflower mash and tempura hen-of-the-woods mushroom.
Chef Gruskin also has a selection of chocolaty desserts, like the Assorted Chocolate Truffles by the well-known Jacques Torres, to accompany your glass of sweet Monbazillac Châteu Belingard from France.
Ayza Wine & Chocolate bar is a new addition to the Ayza family owned by Aytac Nural and Zafer Sevimok. The space is designed by Richard Bloch and includes features such as VIP seats behind the bar, chocolate boxes decorating the room and a chocolate fountain that flows by the bar. The restaurant is romantically lit, and the chocolate aroma around the room leaves visitors with a cozy feel.