With room for around 20-diners at a time, one of the Northwest's top culinary talents leads this culinary laboratory that mixes design elements of raw slate, timbered tabletops and industrial lighting strewn from a reclaimed wood ceiling. Mid-century inspired bar stools and chairs are trimmed in black banker leather with hemstitch amongst exploding evergreen foliage that brings a touch of the outdoors to this compact gastronomic space.
The Food
With culinary credits that include Copenhagen’s Noma and Napa’s Restaurant at Meadowood, chef Matt Lightner most recently made headlines at Portland’s Castagna that became the foundation of this gastro-power house that’s the talk of TriBeCa. A series of prix fixe menus last anywhere from two to three hours and include dishes like diver scallops with citrus ice and gin botanicals, squid with cured pork fat and broth or lamb collar with root beer and hickory nuts all with a locally sustainable bend.
Last Word
Portland trailblazing chef sets up small gastronomic hotpsot in TriBeCa with tasting menu brilliance.
