Tony Li's restaurant showcases traditional Ningbo seafood and innovative dishes alongside spicy Sichuan offerings, blending culinary heritage from both regions to create a unique dining experience.
At The Manner, chef Alex Stupak emphasizes his New England roots with raw bar assortments while incorporating unexpected elements like scallop crudo and buttered crab meat into the menu.
In Chinatown, chef Sam Lawrence fuses influences from France, the Basque region, and North America, introducing daring dishes such as sea urchin custard and smoked eel dumplings.
The integration of diverse culinary styles is evident in each restaurant, as chefs honor their backgrounds while experimenting with flavors and techniques to offer distinctive menu items.
Collection
[
|
...
]