Jamal James Kent and his executive chef, Danny Garcia, envisioned a seafood restaurant that merges steakhouse principles, emphasizing dry-aged fish and rich flavors.
The generous dining room features woodland green corduroy banquettes and a striking wall of concrete blocks that shifts in tone, creating a unique ambiance.
South SoHo Bar, merging with the new tavern, showcases a retro vibe with classic cocktails and a diverse menu, demonstrating the evolution of New York dining.
Jose Luis Flores’s new bakery in Queens focuses on perfecting the croissant amidst a selection of traditional Latin pastries, underscoring a blend of cultures.
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