Preston Clark, son of the late chef Patrick Clark, is now the executive chef of a new restaurant, bringing bold flavors and classics to the menu.
In Brighton Beach, Apicii's new restaurant revitalizes a historic building with a menu that honors Russian traditions while offering familiar favorites like steak frites.
Sonam Sangmo's new restaurant uses Ayurvedic principles in its menu, presenting dishes that prioritize wellness without compromising taste—showcasing ingredients like cardamom and curry.
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