Chef Chetan Shetty enhances Passerine's regional Indian cuisine with traditional spice blends from his mother, creating innovative dishes such as chile-infused kolhapuri lamb tartare and ajwain-infused baked oysters.
Timothy Meyers’ Brooklyn restaurant reflects his Central New York roots with a seasonal menu featuring dishes like squash blossom risotto and butternut squash rillettes, blending rustic flavors and sophisticated presentations.
Nicholas Tamburo’s garden-level eatery highlights seafood with regional flair, including seasonal catches like tautog and creative cocktail pairings, demonstrating a balance of culinary tradition and modern innovation.
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