Yono’s Restaurant in Albany, led by Chef Yono Purnomo, is celebrated for its expertly crafted fusion of contemporary American cuisine and Indonesian flavors. It uses the finest seasonal and locally sourced ingredients from Upstate New York and beyond. As the longest-standing Four-Star establishment in the region, Yono’s has set the standard for exceptional culinary experiences. Yono’s is known for its food and for the precision it demonstrates in crafting its complex and intricate dishes. From starters to dessert, each dish gets a high level of attention. Both the food and the service are what you would expect from a fine dining establishment.
Located at 25 Chapel Street, Yono’s Restaurant is the go-to destination for those in search of world-class fine dining in Albany. The Purnomo family’s unwavering commitment to delivering exceptional gastronomic experiences has made Yono’s a pillar of unforgettable dining since its inception in 1986. Its excellence has been consistently recognized by prestigious institutions such as the James Beard Foundation, Wine Spectator, Santé, DiRoNA, and The American Culinary Federation.
Beyond its exquisite dining offerings, Yono’s is an ideal venue for weddings, special events, private dining, and entertaining, with the capacity to accommodate up to 140 guests. Additionally, the restaurant offers in-home and off-premises catering, ensuring their exceptional cuisine can be enjoyed in various settings.
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Selections from the Yono’s Restaurant Menu:
- NORTH ATLANTIC SCALLOP CRUDO
Espelette Pepper | Citrus Olive Oil | Lime Zest | Maldon Sea Salt | Radish | Lime | Salmon Roe - BAKED ISLAND CREEK OYSTERS
Coconut Creamed Kale | Crispy Shallots | Parmesan | Brioche Crumble - PAN SEARED HUDSON VALLEY FOIE GRAS
Blackberry Jam | Toasted Filberts | Brioche Toast - GRILLED SPANISH OCTOPUS
Crispy Potato | Pickled Green Mango | Coconut Curry - SLOW COOKED COLUMBIA COUNTY PORK BELLY
“Saté Sauces” | Charred Scallion | Pickled Pepper Coulis - PAN SEARED GEORGES BANKS SCALLOPS
Charred Corn Butter Milk Purée | Summer Squash | Fricassée of Asparagus, Lime Beans & Peas | Coconut Fumet - JAPANESE EGGPLANT RICOTTA GNUDI
Locally Foraged Mushrooms | Coconut Curry Broth | Charred Green Onion Oil - ROASTED COLORADO LAMB
Black Garlic Truffle Purée | Fava Beans | Roasted New Potatoes | Sauce Bordelaise - “GADO GADO”
Asian Vegetables | Tofu | Hard-Boiled Egg Tomato | Shrimp Crisp | Peanut Dressing - ROASTED LOVERS LEAP FARM SUCKLING PIG
Onion Soubise | Charred Orange & Tomato Relish | Pickled Peruvian Pepper | Orange Ginger Coconut Milk Sauce - OVERNIGHT BRAISED BLACK ANGUS BEEF SHORT RIB “RENDANG”
Tamarind Roasted Eggplant | Crispy Compressed Rice | Palm Sugar, Lemongrass, Lime Leaves & Chili
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