Profile

Chef Edwin Bellanco's time working for Tom Colicchio and David Bouley has influenced his contemporary American menu: On the opening lineup, you'll find everything from foie gras with apricot to pappardelle with mushroom ragù to pan-roasted cod with razor clams. Bar manager Daniel Brancusi worked for Jose Andres previously, and he's crafted a menu of seasonally changing cocktails to accompany lunch and dinner service. The space has a polished, contemporary air, with a white-and-azure color scheme.
— Jenny Miller