Feeling Fancy at Yono's

There really is no such thing as normal. But dining at Yono’s is certainly an experience far grander than just a “normal” night out. It is without a doubt fine dining, where your water glass is never empty and your utensils are changed out with every course. But what makes a dinner at Yono’s truly unique is the irresistible blend of  Indonesian culture with classic fine dining cuisine.

The evening began with a glass of champagne and a platter of freshly baked breads offered to the table. Options like focaccia and multigrain are seemingly delicious, but it was (and always is) the mini pretzel balls that stole my heart. Followed by an amuse bouche (defined in this post), the night was only beginning.
As if drinks, carbs, and a large bowl of creamy lobster and lemongrass soup weren’t enough to start the evening, we were already starting to fill up when a steaming plate of lobster tagliatelle came fresh from the kitchen compliments of the chef. You never know what you’re going to get at Yono’s, but the piping noodles and rich hearty lobster left us wanting more. And that’s exactly what we got.

I won’t pretend that I am an expert on all of the intricacies involved in fine dining, as I am sure there are many small moments and details that even an observant eye might miss. Plating, service, wine advice from a sommelier, these are all details that separate a restaurant like Yono’s from the rest. But at the end of the night, it’s really all about the food.

For those who are ambitious there is a 4 course tasting menu, but for those looking for an adventure, I recommend the 5 course Traditional Indonesian Rijsttafel. There are menu items that may be hard to say, or that have flavors and ingredients that might intimidate even some of the most ambitious eaters, but it is damn good. My favorite dish at Yono’s? Indonesian stir-fry noodles, Bakmi Goreng.
Above are a few examples of the more classic fine dining dishes I tried this go around, including the pan roasted duck breast with hazelnut quinoa and autumn squash, and the roasted rib eye of Icelandic lamb with sambal glazed brussels sprouts and cumin whipped potatoes. In all honesty, as the words “duck” slipped out of my mouth to our waitress, no one at the table was as shocked as I was. There is no time like the present to try something new.
As a full disclaimer I am not impartial when it comes to Yono’s and it’s companion restaurant, dp an American Brasserie. My dad and Yono are close friends, and I have had the opportunity to even cook alongside Chef Yono a few times. Regardless, it’s shocking that it has taken me this long to post about a restaurant so highly regarded in the Capital Region. Make your reservation for the next special occasion, and treat yourself to an unparalleled dining experience. It’ll be worth it.
A full look at the menu items featured in this post:
CREAMY LOBSTER & LEMONGRASS SOUP Lime Leaves | Lobster Mousseline Agnolotti | Red Ribbon Sorrel
PAN ROASTED MAPLE LEAF FARM’S DUCK BREAST Hazelnut Quinoa | Lime Leaf, Candlenut & Foie Gras Sauce | Creamy Autumn Squash | Cranberry Pomegranate Compote
DUCK FAT ROASTED RIB EYE OF ICELANDIC LAMB Sambal Glazed Brussels Sprouts | Cumin Whipped Potatoes | Curry Coconut Milk Demi Glaçe |
“NASI GORENG”: INDONESIAN FRIED RICE Chicken | Beef | Pork | Shrimp | Vegetables | Poached Feather Ridge Farm’s Hen Egg |
Not featured in photos:
“BAKMI GORENG”: INDONESIAN STIR FRIED NOODLES Shrimp | Chicken | Cabbage | Bok Choy | Sweet Soy Sauce |

P.S. looking for something a little less ambitious? Try dp An American Brasserie.

One Reply to “Feeling Fancy at Yono's”

  1. When I first began working for the Purnomos at 289 Hamilton Street in 1989, I was told that I would get tired of bakmi. Almost 30 years later I have learned that to not be true! <3

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