Venters notes, "Color is so important" when assessing the visual appeal of dishes at Manuela, which highlights the aesthetic role of food presentation.
While reflecting on the arrival of Manuela, Venters connects it with its historical predecessor, Food, showcasing the evolution of culinary experiences in the Soho area.
Executive chef Sean Froedtert crafts a menu that celebrates local produce and sustainable seafood, contrasting sharply with the communal dining of the past.
The dishes at Manuela aim for an aesthetic and sensory delight, using color and presentation to elevate not just taste but the dining experience itself.
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