When they closed their highly regarded Contra nearly a year ago, Jeremiah Stone and Fabian von Hauske Valtierra promised something new in the space they'd had for 10 years. The paint is dry and they have opened in collaboration with a new partner, Dave Arnold, the Frank Stella of cocktails.
Alta Pasticceria Francesco Realmuto from Sicily, famous for L'Arte del Gelato, is launching a new restaurant with a focus on traditional Italian dishes and confections.
Chef Kevin Boularte, known from Oxomoco and Mission Ceviche, showcases Mexico's diverse cuisine with twists like chipotle crema-topped tostadas and corn flour tempura-battered fish, highlighted by a range of Mexican spirits.
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