"At 16-plus years old, Alex Seidel’s cozy contemporary American flagship is operating at the top of its game. Refinement and precision are chef Jarred Russell’s hallmarks, yielding microseasonal creations such as bison carpaccio with preserved fennel and crispy sunchoke; kohlrabi salad with sauce gribiche and bottarga; and veal sweetbreads scallopini with melted leeks and crushed caper jus. Make that meal a celebration with bubbles to start and brandy to finish." - Eater Staff
Ruth Tobias