Rachel Bowie

Correspondent

  • New York City, New York, USA

Rachel Bowie is a correspondent who lives in New York City and covers hotels, restaurants, spas and luxury travel trends for Forbes Travel Guide. Bowie is a writer, editor and blogger and has previously worked as an associate editor for Boston Common and edited its travel, entertainment and philanthropy sections. She has also written for Gotham, Hamptons and Parent & Child, among other publications. Bowie received her master’s degree in journalism from Emerson College and earned her undergraduate degree from Wheaton College in Massachusetts. She is currently on the executive board for New York Women in Communications.

  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    What non-alcoholic drinks or mocktails does Koi SoHo offer?

    While you won’t find any non-alcoholic drinks or mocktails listed on the menu at Koi SoHo, the creative bar staff love creating libations without alcohol. Bar manager Christopher Choquet says that the popular Spiked Lemonade can easily be modified to please a teetotaler. The drink starts with peppermint tea, then the bartender adds passion fruit purée for tang and simple syrup. Another cocktail at Koi SoHo features fresh watermelon juice, which makes a satisfying drink when mixed with a little club soda and a splash of lime. Choquet also keeps a house-made lemon simple syrup behind the bar, which can be easily mixed with fruit juice, muddled mint and sparkling water to make an original virgin cocktail. Plus, Koi SoHo also offers a full range of soft drinks including ginger beer, fruit juices and water. At the New York restaurant, you can still enjoy an inventive beverage even if you’re skipping alcohol.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Does Koi SoHo offer any special or rare bottles of wine?

    While cuisine, rather than wine, is the focus at Koi SoHo, the Japanese-inspired restaurant in Trump SoHo New York offers a small selection of special and rare bottles of wine and sake. Choose a 2006 bottle of Cabernet Sauvignon from Silver Oak Vineyards in Napa ($189), or a 2008 bottling of Nickel & Nickel Branding Iron Vineyard Cabernet Sauvignon ($153). If you’re in the mood to celebrate an occasion, why not pop open a bottle of prestige cuvée Champagne, such as Dom Perignon or Louis Roederer’s Cristal?  Both are featured on the Koi SoHo’s bar menu. Koi also features fine sake, a natural complement to the cuisine. Stellar choices include the Umenishiki Junmai Daiginjo Sake ($181) as well as the Wakatake “Demon Slayer” Daiginjo Sake ($94).
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    What are some of the specialty cocktails available at Koi SoHo?

    Koi SoHo offers a range of signature cocktails that feature fresh, housemade ingredients along with fine spirits including vodka, gin, tequila and rum. An ideal cool-weather cocktail is the Yamazaki Spicy Ginger Sidecar, made with a fine aged Japanese whisky, Cointreau, ginger simple syrup, lemon juice and a little spicy surprise of flavor that comes from a perfectly charred bit of jalapeño chile. The most popular cocktail is the Koi Diablo,  a spicy and straightforward libation made with Tanteo Jalapeño Tequila, muddled cucumber, and lime juice. The ginger mojito is very appealing too. It has the refreshing flavor of lime and mint in a classic mojito, but the New York restaurant adds a housemade ginger syrup and tops the drink with fizzy ginger beer instead of club soda. All the cocktails at Koi SoHo are refreshing and perfectly balanced to complement the flavors in the Japanese-inspired cuisine.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Who is the sommelier at Koi SoHo?

    Christopher Choquet is the bar and drinks manager at Koi SoHo, and he acts as the restaurant’s sommelier as well. Choquet holds a management degree from New York University, but his experience in hospitality and fine beverage and food service dates back to his teen-age years. As an adult, he worked for establishments including Asia de Cuba, the Gansevoort Hotel and Bar Basque, where he honed his knowledge of fine international wines, spirits and classic mixology. At Koi SoHo, Choquet suggests sauvignon blanc, especially the Craggy Range from New Zealand, as a complement to many of the Japanese-inspired dishes on the menu. Red wine lovers will find that the Josh Cabernet Sauvignon pairs well with meatier offerings at Koi SoHo. For any questions about the specialty cocktails, wine list and range of premium liqueurs, Choquet is the best person to ask if he’s available. Your server is also happy to help answer questions about wine and make recommendations, too.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Does the menu at Koi SoHo have seasonal dishes?

    While the main menu at Koi SoHo stays consistent year-round, the chef does incorporate seasonal produce throughout the year. Make sure to ask your server about any seasonal specials while in for your meal. For example, during the autumn, the New York restaurant offers dishes including pumpkin soup or a pumpkin pie. During the wintertime, you might find more dishes featuring fresh citrus fruits, which are in season at that time. And when spring comes, don’t be surprised to see dishes showing seasonal delicacies such as morel mushrooms, fava beans, spring onions and green garlic. The seasonality extends to the bar’s cocktail program as well, where fruits are featured when they’re ripe and at the peak of flavor. You’ll be impressed: This is another place where executive chef Robb Lucas and his team at Koi SoHo in Trump SoHo New York continue to shine.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    What is the food presentation like at Koi SoHo?

    The food presentation at Koi SoHo is as striking and appealing as the flavors in Koi’s Japanese-inspired menu. When you dine at the popular restaurant in Trump SoHo New York, you’ll notice that most of the plates are white, which helps showcase the natural hues in the ingredients. Subtle artistic touches that mirror the artistry found in Japanese cuisine are often employed as well. For example, a plate of sushi nigiri might have the green wasabi shaped as a leaf and the pink pickled ginger arranged into a rose design. Every bite is carefully constructed to appear beautifully on the plate. The simple and uncomplicated plating of each dish makes the food easy to eat — you won’t find architectural creations here. Executive chef Robb Lucas goes the extra mile to surprise and delight at the New York restaurant.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Are there any signature desserts at Koi SoHo?

    Koi SoHo in Trump SoHo New York doesn’t designate any signature desserts on the menu, but our waiter guided us to some of the most popular choices. The flourless molten chocolate volcano cake is a stand-out, featuring a dark chocolate cake cooked until the center is still slightly liquid and warm when it arrives at the table. It’s served with vanilla ice cream, butterscotch sauce, and fresh berries. Another favorite Koi SoHo dessert is a vanilla and chocolate crème brûlée with fresh berries. If you’re interested in something lighter, try a few different flavors of the mochi ice cream (available in vanilla, strawberry-chocolate, green tea, passion fruit, and chocolate-peanut butter). And if you’re looking for a more decadent bite, opt for the Chef’s Selection Sample Platter. Designed for large groups, it features a range of the New York restaurant’s most favored desserts.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    What are the desserts like at Koi SoHo?

    When placing the order for your meal at Koi SoHo, we suggest that you leave room for dessert. While the savory menu at Koi is built around Japanese flavors, the dessert menu largely seeks inspiration from America and Europe. You’ll find classics like an ice cream sundae with brownie and bananas and apple bread pudding with vanilla ice cream to the flourless molten chocolate volcano cake and caramelized pear crêpes. The only Asian-inspired dessert is mochi ice cream: a soft and slightly chewy sweetened rice cake stuffed with ice cream in flavors like green tea, passion fruit and chocolate-peanut butter. It’s tough to choose what to order with a dessert menu this tempting, but Koi makes the decision simple by offering a Chef’s Selection Sample Platter. Ideal for a large group, this option allows you to sample a range of the New York restaurant’s desserts — and enjoy every bite.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    What vegetarian and vegan dishes does Koi SoHo offer?

    The menu at Koi SoHo features a wide range of vegetarian options including soups and salads, vegetarian sushi rolls, tofu and hot vegetable entrées. The Japanese-inspired restaurant offers an abundance of vegetarian and vegan-friendly choices such as miss tofu soup, seaweed and cucumber salad tossed in sweet rice vinegar, and edam me dumplings in a mushroom-mirin broth. Heartier vegetarian offerings include tofu and vegetables in a sweet-and-spicy ginger glaze and a warm spinach and mushroom salad.  Koi also offers tempura-fried vegetables as a side dish, but there’s nothing wrong with making them into a main meal; choose among battered yam, asparagus and eggplant. The New York restaurant is also willing to modify dishes with meat to accommodate vegetarians; just talk to your server and he’ll work to create a satisfying plant-based meal.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Does Koi SoHo offer special menus for food allergies?

    While Koi SoHo does not have a special separate menu for those with food allergies, the staff prides itself on pleasing every guest who comes to dine. Chef Robb Lucas and his kitchen staff are happy to accommodate any food allergies or preferences that you may have, or modify certain dishes if possible. The waiters are also well versed in the ingredients on the menu, so they can help guests pick out dishes that are free of gluten, nuts or other ingredients that may trigger an allergic reaction. The best plan is to alert the New York restaurant of any special needs when you make your reservation, and then remind the waiter when you arrive. The chef will work with you to find an alternative dish that accommodates your allergy, and is tasty, too.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Does Koi SoHo offer wine pairings?

    Koi SoHo does not offer printed wine pairings with food served on the menu, but if you need recommendations for what to drink with your selected dishes, simply ask your server or the bartender. Both are more than happy to make suggestions from the extensive bar menu, which features a range of excellent still and sparkling wines from all over the world, available by the bottle or the glass. Bar manager Christopher Choquet, who also assists with wine pairings, says that the Craggy Range Sauvignon Blanc  —  a bright and fresh white wine with notes of citrus and passion fruit — pairs well with many dishes on the Koi menu. Red wine drinkers often choose the Josh Cellars Cabernet Sauvignon, a supple red wine with soft tannins and flavors of spicy berries and tangy black currants. And since Koi specializes in Japanese cuisine and Asian fusion dishes, the New York restaurant offers a range of sakes, including its house Koi Sake.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Does Koi SoHo have a bar menu?

    The bar menu at Koi SoHo is extensive — that’s because the entire restaurant menu is available at the bar five days a week. While the bar staff specializes in fine beverage service, it also welcomes patrons to dine at the bar from Sunday through Thursday. It’ll create a place setting with a napkin and cutlery so you can sit at the bar and enjoy popular appetizers like crispy rice with spicy tuna; the hamachi fusion with soy, yuzu and truffle essence; or maybe a soft-shell crab salad. Pair your meal with a craft beer, sake or creative cocktail like the spicy Koi Diablo, you’ll have a delicious repast. The only days when bar dining is not available are Friday and Saturday; on those days the New York restaurant is so busy that the bar staff needs to focus exclusively on beverage service.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Does Koi SoHo have a bar?

    The bar at Koi SoHo in Trump SoHo New York is as chic and stylish as the restaurant itself. Located just behind the hostess stand, the dark slate-topped bar is hard to miss with its striking mirrored brick wall. It’s set up to accommodate your needs, whether you’re stopping by for a quick drink or meeting a friend for a light bite. Hand-blown glass chandeliers cast a soft light over the handful of bar stools and a few bar tables. The bar is a hot spot in Soho and it’s not unusual for the bar to be filled with hotel guests and local patrons by 6:30 p.m. If you can’t grab a seat right away, fortunately there’s plenty of room to stand, too. The bartenders will make you the ideal drink, whether you prefer a clever cocktail or a glass of wine, craft beer, spirits or sake.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    What is the menu like at Koi SoHo?

    The menu at Koi SoHo features a range of inventive dishes, each skillfully prepared and showcasing Japanese flavors and forms accented by other cultural influences. The lunch and dinner menus start with Japanese classics such as miso soup and seaweed salad and then move into more adventurous offerings like a creamy calamari and frisée salad with spicy aji amarillo and cilantro dressing. Signature Koi appetizers include seafood dumplings stuffed with shrimp and sea bass and crispy rice topped with spicy tuna. The sushi menu covers nigiri and sashimi offerings to rolls like the sweet chili shrimp roll with shrimp sashimi on a roll stuffed with shrimp and avocado tempura. Entrées —  which are labeled hot dishes — range from black cod lacquered with miso to roasted duck breast with ginger vinaigrette to a peppercorn-crusted filet mignon with shishito pepper potatoes and plum demi glace. Desserts are mostly American-inspired treats like apple bread pudding or New York cheesecake with passion fruit sorbet. If you happen to be dining at Koi for breakfast, you’ll also find a menu of American-style choices such as omelets and eggs Benedict. No matter what you order, you’ll enjoy tasting the creations of the talented chef Lucas.
  • On November 7, 2012
    Rachel Bowie answered the question: Rachel Bowie

    Who is the pastry chef at Koi SoHo?

    While Mineko Malcolm is the pastry chef for all Koi restaurants, the pastry kitchen at Koi SoHo is run by Yoko Kuboto. We suggest you try to leave room for one of the inventive desserts when dining at this Soho spot. Kuboto crafts a range of exquisite creations, each featuring fresh and seasonal flavors with an elaborate presentation to match. Although the menu varies depending on the time of year, you’ll find a decadent selection of sweet and savory bites. Think apple bread pudding with vanilla ice cream or flourless molten chocolate volcano cake featuring vanilla ice cream, butterscotch sauce, and fresh berries. And if you’re really feeling adventurous, opt for the Chef’s Selection Sample Platter, designed for a group of four and filled with all of pastry chef Kuboto’s favorites.