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Farm To Table
Fine Dining, Bar / Lounge
West Village Restaurant led by Executive Chef Santiago Astudillo (previously of Le Bernardin and Daniel) turns the dial on what it means to operate a sustainable restaurant. Our plant-forward menu starts with a selection of sharable small plates moving into a range of plant based and sustainable animal protein dishes. Inspired by the products of the season, his experience, and heritage the produce on our menu shines with attention to detail on every plate.
Alongside a unique and sustainable wine and beverage program featuring fresh ingredients and locally-made spirits from Gabriel Maldonado (previously of Jean-Georges and Le Cou Cou). Including female led grower producer champagnes to New York based selections, our list emphasizes producers who think past wine making and look further into the bottle. Our cocktails take note from our kitchen with fresh juices and gut healthy products including zero proof cocktails.
The highly designed 60-seat subterranean space by Elmo Studios features three uniquely defined rooms that are inspired by The Wesley’s health-oriented concept. The goal is minimalism and comfortability with each room embodying a natural environment with textural materials and organic elements.