Ma•dé
Indonesian restaurant · Nolita ·
Seafood & veg dishes with global Asian influences
Seafood & veg dishes with global Asian influences
"Next door, this “second-born child” features fresh seafood and vegetables with inspiration drawn from Bali’s sandy beaches." - Michael He
"This comforting charmer honors the communal dining traditions of Indonesia’s West Sumatra. Thick, knotted ropes hang overhead in a narrow, intimate room fit with white brick and a tiled wall that nearly looks like white seashells. Chef Cedric Vongerichten delivers a verifiable feast served in little bowls and plates that fill every inch of space on the table. With the exception of your entrée, there are no choices to make for this easy prix fix. After a quick amuse, the rest of the meal lands at the same time, allowing diners to bounce between fluke sashimi dressed in a light sambal hijau, crispy sweetbreads sitting in a gulai curry, and egg balado with Thai basil. Pickles, garlic rice, and crisp tapioca crackers also dot the table." - Michelin Inspector
"A memorable dining experience with her parents and a chance encounter with James Kent." - Michael He
"He and Ochi loved the area so much that next door, they recently opened ma•dé, meaning second-born child. It features fresh seafood and vegetables with inspiration from Bali’s sandy beaches." - Michael He
"Inside the Indonesian-influenced Nolita spot from the husband-and-wife duo (who previously opened Wayan in Nolita in 2019 and a sibling two doors down this spring), I found a space that contrasts greenery, concrete, and marble, filled with the din of conversation and a warm soundtrack with just enough reggae to feel vaguely like a vacation. Attentive staff buzz around, pouring water from fish-shaped pitchers while diners in straw hats, crop tops, and sundresses trade tips — a blonde even leans in to whisper, "get the lobster dumplings." The tight wine list leans heavily on natural wines (glasses average $24.50), and the pet nat blanc on the night was crisp and funky; cocktails nod to Asian flavors like lychee, makrut lime, and galangal, though the bar also turns out a mean Gibson. The menu, organized into categories like land and sea with intentionally shorthand descriptions, emphasizes seasonality: delicate dumplings filled with earthy fava beans in a mildly sweet, nutty sauce; crisp soft-shell crab riffing on a wedge salad; and a showstopping shrimp toast — two milk-bread batons garnished with precisely minced chive perched atop an acidic, citrusy foam. Desserts are simple but assertive, such as a tart mango custard complemented by basil ice cream and a crumble. Solo diners should be warned that seating is awkward — there are only four proper bar seats (capping each end) and a few backless slim stools at tiny ledge-like tables facing the wall — though staff try to make solo guests comfortable with chatty conversation and thoughtfully timed courses; prices add up (one bill with three dishes, dessert, a cocktail, and a wine totaled $174 with tip)." - Missy Frederick
