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Ayesha Nurdjaja

  1. the dish
    Shukette’s Summer Cherries Are for Chile HeadsA fruit salad that should come with a Scoville rating.
    By Robin Raisfeld and Rob Patronite
  2. the dish
    Hundred Acres’ New Middle-Eastern Menu Will Be Previewed This WeekendThis spring, chef Ayesha Nurdjaja completes the restaurant’s Levantine transformation with a new focus on kebabs and shareable spreads.
    By Robin Raisfeld and Rob Patronite
  3. Menu Changes
    What to Eat at the Newly Spanish Bar ArtisanalTerrance Brennan gives Bar Artisanal a Spanish makeover.
    By Daniel Maurer