Kosher New York, United States: Wall Street Grill

Wall Street Grill
Accomodation ID f98813

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Wall Street Grill

ניו יורק, ניו יורק, USA

Date created: 3 May 22

Last updated: 22 April 24

At a glance

Service type: Restaurant
Address: 128 Pearl Street New York, NY 10005
Telephone :
212-635-5757
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Website :
https://www.wallstreetgrill.com/
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E-Mail :
steven@wallstreetgrill.com
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Kashrut: Under the Strictest Glatt Kosher Supervision of the OU – Orthodox Union

General information

Wall Street Grill – a new level of fine kosher dining.
Located in the heart of the financial district, WSG serves a wide selection of the finest cuts of PRIME steaks, sustainable fish and crafted cocktails.
Enjoy a relaxed meal at the posh dining room or choose the more upbeat setting at our roof top atrium. Stargazing or discussing business, WSG will meet your expectation by delivering exceptional flavors embedded in each and every one of its dishes.

Steven Traube and Tarik Ghadouani met each other in 2003 at the famous Kosher Steakhouse The Prime Grill. The highly talented and passionate people who made Prime Grill into the institution it once was, teamed up to present the ultimate kosher fine-dining experience, WALL STREET GRILL.
Traube and Ghadouani are driven by an enthusiasm to bring and give only the best. Known for their fierce commitment to provide excellent food and service this team is striving to bring upscale kosher fine dining to a new level.
Ghadouani have a strong front of house and fine service background whereas Traube’s strengths lie in the back of house and overall operations of the restaurant.
Ghadouani, with a degree in management, coming to the group late 2003 was initially the General Manager of Solo restaurant. He also was involved with the restaurant group’s other ventures but loved his position as a Maitre‘d the most. “Providing customer service one to one makes me the happiest – that’s where I belong”. And that is where you will find him, right at the front door.
Traube a native New Yorker with a business degree in marketing brings his expertise in opening new restaurants as well as operating restaurants on the macro level allows the rest of the team to spend more time concentrating on the quality of dining experience directly with the patrons.

Together we are here to make sure all of your culinary needs and wants can be met and exceeded.

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Kosher information

Kosher Authority: Under the Strictest Glatt Kosher Supervision of the OU – Orthodox Union

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About us

WALL STREET GRILL

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Executive Chef Joseph “Joey” Paulino was born of Italian-American descent and raised in Franklin Square, New York. At a young age he showed a curious interest in food that was brought to daylight by both of his grandmothers. This interest turned into a driving passion.
In 1999 Joseph attended Peter Kumps New York Cooking School and graduated with an internship to work at the Grand Hotel Villa Serebelloni on Lago Di Como, Italy for one year.

Back in the United States he began to work with famed Chef Georges Masraff at the Water’s Edge. After three years, Georges, recognizing the talent in Joseph, wanted to see him to expand his wings. He then joined restaurant Jean-Georges Vongerichten’s Three Michelin Star flagship restaurant in New York City.
Joseph worked his way up the ranks and was promoted to Sous Chef at Vong. He eventually moved on and took the helm at Cafe des Artistes. Here Joseph was recognized for his classical French classics with a twist and earned a name for himself.
He has also worked with celebrity Chef David Burke. Finally, he moved up to Corporate Executive Chef for Uncle Jacks Steakhouse, owned by television personality Willie Degel.
You might also recognize Joseph for his participation on Top Chef Season 3 Miami of the beloved TV-Show on Bravo.
Joseph is a huge sports fan and loves fishing when he is not the kitchen, or simply spends time with his beloved wife and little son Rocco.
Chef Makoto was born in Tokyo, Japan. After graduating college, he started in the world of sushi at a sushi restaurant in Tokyo.
Though his father owned a sushi restaurant, he didn’t want to spoil his son so he sent him to apprentice at a different restaurant. Three years later, his mentor asked him to come to America. At that time his brother quit the university in order to take over their fathers sushi restaurant. It was then that Makoto at 23, finally decided to come to America. His mentor was working at a Japanese restaurant in Los Angeles. That was where Makoto began his illustrious career in America. Following his mentor he came to New York in 1984. He worked at Enka, a Japanese restaurant in the theater district. The owner of the restaurant recognized his skills and character as a sushi chef. He made Makoto chef at Enka 30 though Makoto had only three years experience as a sushi chef. Makoto was raised in a family of sushi chefs and it came naturally to him. There were many sushi chefs in New York City. Unlike most sushi chefs who are trained in America, He was one of the few who studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan. While working at several restaurants he gained enough experience to go out on his own. In 1989 he and a partner opened Kameda. He was able to open the restaurant he had been dreaming of since coming to America. He decorated his restaurant to be both natural and modern by using both wood and stone to help relax and refresh the customers. He compiled a menu with authentic cuisine with a modern taste with a specialization of regional sushi and saki, which would change through the seasons.

As Makoto had hoped it became one of the most popular restaurants in downtown New York City. Though his restaurant was very successful, fitting New Yorkers need for modern Japanese cuisine, he wanted to show a more authentic, regional cuisine to the world. He decided to close down Kameda and study western style sushi at Chikubu in 2001. After closing the restaurant his fans missed his unique sushi dishes as well as his showmanship. He quickly learned the western style of sushi and was ready to incorporate both the Tokyo and western styles in his dishes.
In November 2002, Makoto became the head sushi chef at The Prime Grill. He faced a big challenge, since The Prime Grill is known as a steakhouse not as a sushi or Japanese restaurant. Most of The Prime Grills customers are there for steaks and not for the sushi. Chef Makoto looks forward to the challenge of introducing sushi to those who have not yet enjoyed its taste and artistic presentations. It is Chef Makoto’s dream that one day Japanese cuisine will be as established in America, as Italian and French cuisines are.
In May of 2008 Makoto was tasked with being the executive chef of a new kosher Japanese Steakhouse called Prime Ko. We are excited that we managed to have him join our elite team at Wall Street Grill.

Wall Street Grill is the perfect place to blend the different cuisines for customers with a global appreciation for great food.

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