Chef Matt Griffin (of Fedora and Bar Sardine) is at the helm of Gabriel Stulman's new spot at The Freehand Hotel. The space is attractive with curvy blue banquettes and a large wooden bar with brass elements. Black bass crudo, oysters with ginger granite, and zeppoles filled with bacon and smoked gouda are among the starters. Larger plates include Wagyu Flapsteak with beets, mushrooms and bordelaise, as well as, Pork Collar Milanese with apricot mustarda and arugula. There's a whole fish for two served with charred carrots, couscous and almonds. Desserts bring Apple Confit, Brioche Doughnuts and Grapefruit Panna Cotta.
- Thomas Rafael
