Louis Skibar reflects on the dining experience, emphasizing his love for diners. Jackie Carnesi, previously with Roberta's and Nura, leads the kitchen, focusing on approachability and affordability in her menu.
Chef Rafael Hasid expands his culinary venture with a Mediterranean-inspired restaurant on the Upper East Side, showcasing dishes like shakshuka and lamb burgers, all within an elegantly designed space.
Nick Hatsatouris introduces a cleverly named American brasserie at the Evelyn Hotel, partnering with Jeremiah Stone and Fabian von Hauske Valtierra to deliver an inventive menu including mussels and onion tart.
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