I did the unthinkable: fled Manhattan on a Friday. I know—reckless. Curiosity lured me to Flushing, long rumored to be a wonderland of flavor and diaspora. I met a girlfriend, and within three steps we were spellbound by Blu Ember—a ravishing oasis where verdure drapes a lantern-lit terrace and ushers you toward a gleaming lounge and a jewel-box omakase counter. We tucked into a sage-toned alcove, the kind of corner that lowers voices and elevates secrets.
Our server Colin—yes, a gorgeous aspiring model and perfectly cast—floated in with timing that felt choreographed. My Belvedere martini arrived glacial and glass-bright, a bracing prelude that reset the evening’s metronome. The beef tartare was silk with structure—burnt pepper, gherkin snap, a cured yolk that whispered decadence—while the sea bass tom kha delivered full-body persuasion: coconut velvet, charred lime, nam pla depth, galangal and lemongrass threading the steam. Utter rapture.
Behind the curtain, Balance Hospitality Group—co-owners K Dong and Steven Chen (MOLI, HINOKI, MIKU Sushi, Blu on the Hudson)—has engineered a destination for milestones that actually feel momentous. The main room spans 6,000 square feet with soaring ceilings and cocooned lighting. Round tables in white leather converse with forest-green banquettes as the open kitchen performs—culinary theater without tantrum. Outside, a landscaped veranda frames a teasing glimpse of the skyline, a reminder that crossing the river can be a promotion, not a compromise.
Occasion scales beautifully here. A refined private salon seats 30 for intimate toasts, while the MOLI EVENT hall hosts up to 350 with ease—nuptials, mitzvahs, corporate fêtes, New Year’s exuberance—all supported by bespoke menustailored by a formidable brigade. The architecture says “celebrate,” the acoustics say “linger.”
The culinary program reads like a passport stamped in confidence. Chefs de Cuisine Alberto Reyes (La Mercerie, Catch Steak) and Luis Parreira (Vila Joya, Paris Café) marshal land and fire; Omakase Chef Charles Ni (Masa, Sushi Nakazawa) conducts the tide. Seasonal product, global instinct, disciplined technique—plus a cocktail program that refuses to be background music—create a menu designed for convivial sharing without sacrificing polish.
Order with intent
- Seasonal Omakase by Chef Charles Ni — pristine flights from Toyosu Market; purity as narrative.
- Toro Caviar Monaka — sweet rice wafer, toro tartare, caviar; a three-note aria.
- Beef Tartare — burnt pepper, gherkins, cured yolk, douban aioli, sourdough; tempo and texture in duet.
- Korean Lettuce Wraps — wagyu bacon, gochujang heat, kimchi bite, Asian pear brightness.
- 40-oz Prime Tomahawk — choose black-pepper jus, chimichurri, or classic reductions; tableside theater.
- Seabass Tom Kha — coconut silk, citrus ember, savory tide; the dish that converts cynics.
- Acquerello Risotto — wild mushrooms, black truffle, onsen egg; velvet with a spine.
Blu Ember triumphs because proportion governs every choice: flora against marble, hush against laughter, sashimi whisper beside charcoal roar. It is photogenic without being frivolous, luxurious yet warmly human. Request the sage corner if you collect confidences; ask for Colin if you appreciate beautiful service executed with grace.
I went chasing rumor and found a rendezvous. Flushing delivered breadth; Blu Ember supplied the romance—foliage, polish, exemplary craft, and a menu that moves like music.
Go. Toast something worth remembering. Keep the martini crystalline, the tartare bright, the sea bass non-negotiable. Then linger until the terrace lights turn the evening into a story you can taste.
Check out bluember.us.
