"We're not trying to compete with the corner bodega."
"It reminds me of brioche, but much more fluffy and soft."
Expect drinks like barrel-aged Manhattans, mint juleps, and moonshine punch, all made from booze distilled on premises.
British chef Jason Atherton has a great reputation.
From Mile End's Noah Bernamoff and his high-profile friends.
Shareable dishes like grilled calamari with cauliflower and chickpeas and pasta with stewed goat and red wine showcase chef Michael Psilakis’s modern-Greek style.
The modern-eclectic menu includes chocolate-beet cake, crispy sweetbreads, and a warm Morcilla salad.
Even the flour for the pasta is milled in-house.
From the team behind Vic's, Cookshop, and Hundred Acres.
Plus: matcha beignets, lemon-yuzu tarts, and sage-smoked brownies.
There was an hour-long wait on opening day.
It opens in Chelsea tonight.
It features an open kitchen in the museum’s new home.
Chef Daniel Eddy’s menu explores French classics in a modern way.
Sam Mason, Paul Liebrandt, and Eben Freeman have all contributed to the menu.
Michael Cera is one of the owners.
Expect a full liquor license and menu additions like dragonfruit pitaya bowls.
The charcuterie is made in-house, and pastry chef David Carmichael is baking his own baguettes.
Expect frog legs, braised veal, seared scallops, and steak-frites.
With boar belly and chicken-liver cannoli.