Chef Maycoll Calderon, known for his field cooking style, is launching a two-month pop-up at the Standard, East Village, introducing fresh, daily-updated menus inspired by his experiences. His offerings will appeal to New Yorkers with familiar favorites like tuna tartare and steak tacos. Meanwhile, chef Isao Yamada's new venture focuses on an upscale kaiseki dining experience with an intricate 10-course menu, emphasizing meticulous presentation and the richness of Japanese culinary tradition. These new openings enhance the city's vibrant dining landscape.
Maycoll Calderon brings a unique dining experience to New York with daily-changing menus featuring dishes like tuna tartare and roasted sea bass, enhancing the local culinary scene.
Chef Isao Yamada’s new endeavor offers an intimate kaiseki experience, presenting a meticulously crafted 10-course meal that showcases his expertise in Japanese cuisine, including a unique donabe rice bowl.
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