"After 20 years of Mélisse, I wanted to create a new way of fine dining,” explains Citrin. “I wanted a small, intimate room with five tables where the kitchen and the chef are one." - Edward Barsamian
"After 20 years of Mélisse, I wanted to create a new way of fine dining,” explains Citrin. “I wanted a small, intimate room with five tables where the kitchen and the chef are one." - Edward Barsamian