Head Chef Joshua Conte's all-day menu is set to include dishes like NYC fried chicken & caviar, AVI Caesar salad, and black brioche lobster roll, showcasing a blend of modern French and elevated American classics.
In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.
"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."
When it comes to lunchtime in France, if you haven't bagged yourself a table by the time the clock strikes noon, you're on a sticky wicket.
Fusion food has historically had a bit of a bad rap, with overly gimmicky dishes and unnecessary combinations turning diners off. However, when you drill down into what fusion actually is - blending together flavours, ingredients and techniques from different cuisines - it's something that a lot of chefs are doing all the time.
