kosher salt

A rustic, golden tart with spiral of roasted butternut squash nestled in melted goat cheese topped with snappy kale salad.

Roasted Butternut Squash and Goat Cheese Tart with Kale Salad

Brunch - American - January 14, 2023
Two small, golden brown tartlets with a creamy white dollop in the center and thin wedges of blood oranges and scattered pistachios on top

Blood Orange and Pistachio Tartlets with Honey Ricotta Cream

Dessert - Italian - February 19, 2023
A thick, creamy soup with chunks of fresh seafood and vegetables. Served hot with a slice of crusty bread on top.

Spicy Seafood Chowder

Main Course - American - February 28, 2023
Long, thin strands of linguine are coated in a bright yellow sauce speckled with green asparagus pieces, topped with shaved parmesan cheese and fresh herbs.

Linguine with Lemon Asparagus and Parmesan

Main Course - Italian - March 20, 2023
Two mini pulled chicken sandwiches with colorful toppings.

BBQ Pulled Chicken Sliders

Main Course - American - April 30, 2023
Glistening ruby-like pomegranate seeds scattered over a mound of chunky, golden-crisp leeks alongside verdant arugula leaves. All of this dressed in a creamy, nutty sauce, served on an artisanal ceramic plate for an appealing rustic look.

Crispy Leek & Pomegranate Tabbouleh

Salad - Middle Eastern Fusion - November 03, 2025
From above, a shallow bowl of glossy tan noodles twirled into loose nests, topped with bronzed roasted mushrooms, emerald mâche leaves, fine ribbons of scallion, black sesame, and a glistening spoonful of ruby chili oil, with lime wedges and specks of toasted sesame scattered artfully around the rim.

Ginger-Scallion Noodles with Roasted Mushrooms, Mâche & Black Vinegar

Main Course - Chinese-Inspired Fusion - March 08, 2026
From above, a small platter of golden smashed potatoes arranged in a loose cluster, each topped with pale pink flakes of smoked trout, snowy dollops of dill yogurt, and translucent watermelon-pink radish slices. Fresh dill fronds, lemon zest, and cracked black pepper are scattered over the top, with a few microgreens for height and a rustic ceramic plate for contrast.

Crispy Smashed Potatoes with Smoked Trout, Dill Yogurt & Pickled Radish

Quick and Easy - American - March 11, 2026
From above, four shallow bowls of golden-orange congee are swirled into glossy spirals, each topped with halved jammy eggs, curls of pickled carrot, emerald scallions, black sesame, cilantro leaves, and ruby streaks of chili-crisp butter.

Carrot-Ginger Congee with Jammy Eggs & Chili-Crisp Brown Butter

Brunch - Fusion - March 12, 2026
From above, a shallow platter of bronzed carrot wedges, caramelized fennel, and creamy white beans swirled with pale citrus yogurt, streaked with emerald pistachio chermoula, finished with ruby pomegranate seeds, fennel fronds, lemon zest, and cracked pepper.

Chermoula Carrot & Fennel Bean Skillet with Citrus Yogurt

Main Course - Mediterranean Fusion - March 15, 2026
From above, a shallow platter of golden chicken nestled among halved baby potatoes, pale green leeks, and soft fennel in a glossy ivory sauce, finished with feathery dill, lemon zest, cracked pepper, and a drizzle of olive oil.

Slow Cooker Chicken with Fennel, Leeks, New Potatoes & Dill

Main Course - French - March 16, 2026
From above, sliced lacquered chicken thighs fan across one side of the plate, glossy deep mahogany with grill marks and a drizzle of cherry BBQ glaze. Charred sweet potato wedges sit alongside in a loose arc, topped with flecks of sea salt and herbs. A bright mound of green cabbage-herb slaw and vivid pink pickled onions add freshness and color contrast, with scattered chives and a small ramekin of extra sauce completing the scene.

Cherry-Glazed BBQ Chicken with Charred Sweet Potatoes & Herb Slaw

BBQ - American - March 17, 2026
From above, a wide shallow platter shows golden-edged salmon fillets over a bed of saffron-tinted farro, dotted with glossy emerald fiddleheads, charred leek ribbons, creamy white beans, fennel fronds, crushed pistachios, and streaks of bright green herb oil, finished with lemon wedges for contrast.

Roasted Salmon with Saffron Farro, Fiddleheads & Charred Leeks

Main Course - Mediterranean - March 18, 2026
From above, a shallow platter of tangled glossy noodles topped with burnished soy-black vinegar chicken pieces, fanned golden kohlrabi wedges, ribbons of wilted greens, scattered scallions, sesame seeds, cilantro leaves, and tiny ruby flecks of chili crisp oil glistening around the edges.

Black Vinegar Chicken with Roasted Kohlrabi & Ginger-Scallion Noodles

Main Course - Chinese - March 19, 2026
From above, a wide shallow platter shows golden crisp-skinned chicken thighs over a swirl of creamy white beans, surrounded by caramelized turnip wedges, blistered red grapes, and fennel ribbons. A vivid green pistachio-herb drizzle is spooned in loose arcs, finished with dill fronds, lemon zest, flaky salt, and scattered chopped pistachios for dramatic contrast.

Crispy Chicken with Roasted Turnips, White Beans & Charred Grape Pistachio Drizzle

Main Course - Mediterranean - March 20, 2026
From above, a wide shallow platter shows sliced burnished chicken over dark farro and black beans, dotted with deeply charred Brussels sprout leaves, bright orange segments, emerald salsa verde, pink pickled onions, white crema swooshes, and a shower of toasted pepitas and cilantro.

Ancho Chicken with Charred Brussels Sprouts, Farro Negro & Pepita Salsa Verde

Main Course - Mexican - March 23, 2026
From above, a small black skillet holds deeply golden bread with a rustic cracked surface, bronzed edges, scattered fennel fronds, thin fennel slivers, flaky salt, and a glossy pat of melting honey butter in the center.

Roasted Fennel Skillet Spoon Bread

Brunch - Southern American - March 24, 2026
From above, two shallow bowls show a swirl of glossy tomato-white bean ragout with curved coral shrimp fanned on top, scattered green fennel fronds, crushed pistachios, lemon zest, and a vivid drizzle of emerald parsley oil.

Cajun-Spiced Shrimp with White Bean, Fennel & Artichoke Ragout

Main Course - Mediterranean - March 25, 2026
From above, broad white bowls hold a swoosh of pale white bean smash topped with deeply caramelized scallops, curls of crisp dark-green kale, glossy green herb oil, pink radish slices, and charred lemon halves for a vibrant, modern look.

Pan-Seared Scallops with Crispy Kale, Warm White Bean Smash & Charred Lemon Herb Oil

Main Course - American - March 29, 2026
From above, a shallow bowl of glossy tagliatelle twirled into a loose nest, streaked with emerald chard ribbons and ruby chard stems, finished with golden walnut crumble, tiny lemon zest threads, black pepper, and a light shower of grated cheese over a warm ivory plate.

Brown Butter Chard Tagliatelle with Miso-Walnut Crunch

Main Course - American - March 30, 2026
From above, a wide platter of glossy little gem leaves is layered with snowy crab, charred asparagus and corn, blush-pink pickled onions, thin radish coins, avocado slices, scattered cilantro, toasted pepitas, and tiny white crumbles of cotija, all drizzled with a vivid orange-red dressing and finished with lime wedges.

Charred Spring Crab Salad with Ancho-Lime Dressing

Main Course - Tex-Mex Fusion - April 01, 2026
From above, a golden sesame-speckled donut half sits open-faced on a matte white plate, lavishly swirled with creamy white panna cotta ‘schmear,’ topped with silky ribbons of ruby strawberry ‘lox,’ tiny green grape ‘capers,’ translucent blush apple ‘onion,’ and delicate mint fronds. A few sesame seeds and glossy syrup dots complete the hyper-realistic New York deli look.

April Fools' Faux Bagel with Lox Dessert

Dessert - American Fusion - April 01, 2026
From above, four rustic sourdough toasts sit on a platter, each swirled with white whipped goat cheese and topped with jewel-toned ruby beet smash. Bright green herbs, chopped pistachios, lemon zest, and a drizzle of honey create a bold pink, green, and gold contrast against the toasted bread.

Warm Beet Smash Toasts with Whipped Goat Cheese & Pistachios

Quick and Easy - American - April 03, 2026
From above, two wide slices of charred sourdough sit on white plates, generously swirled with whipped ricotta and topped with glossy roasted asparagus spears, halved soft eggs with golden centers, vivid green cilantro-pistachio sauce, lemon zest, pink radish slices, cracked pepper, and scattered edible flowers.

Grilled Ricotta Toasts with Asparagus, Soft Eggs & Cilantro Pistachio Verde

Brunch - Italian - April 04, 2026
From above, a shallow white bowl filled with glossy ribbons of pasta twirled into loose nests, dotted with emerald asparagus coins and golden-browned leek ribbons. Halved jammy eggs sit on top with glowing yolks, finished with feathery chervil, lemon zest, cracked pepper, shaved Parmesan, and a scatter of toasted hazelnuts for dramatic texture.

Brown Butter Chervil Pasta with Asparagus, Leeks & Jammy Eggs

Main Course - American - April 05, 2026
From above, four shallow bowls of pale creamy oats are topped with halved jammy eggs, glossy caramel-brown mushrooms, ribbons of vivid green sorrel, pink radish slices, black and white sesame seeds, chili oil swirls, and tiny herb leaves for a striking, modern brunch look.

Savory Miso Oats with Sorrel, Jammy Eggs & Sesame Mushrooms

Brunch - Fusion - April 06, 2026
From above, a wide white platter is streaked with soft whipped ricotta, topped with charred multicolored carrots laid in loose parallel lines, scattered with golden garlic-sunflower crumble, dill fronds, chive batons, lemon zest, and a glossy drizzle of green herb oil.

Blistered Spring Carrots with Garlic Seed Crunch

Side Dish - American - April 08, 2026
From above, two shallow bowls hold burnished chicken nestled in a ruby tomato-rhubarb sauce, swirled with clouds of whipped feta, scattered with chopped dill and mint, pistachios, and thin ribbons of pink rhubarb, with glossy olive oil pooling at the edges.

Slow Cooker Greek-Inspired Chicken with Rhubarb, Cinnamon Tomato Braise & Whipped Feta

Main Course - Greek - April 09, 2026
From above, four golden rösti rounds sit on white plates, each crowned with glossy pale-green leeks, soft yellow eggs, coral ribbons of smoked trout, tiny pink radish slices, feathery dill, chive batons, and delicate dots of crème fraîche with a lemony sheen.

Crispy Rösti with Creamy Leeks, Soft Eggs & Smoked Trout

Brunch - American - April 11, 2026
A shallow bowl of glossy twirled pasta streaked with golden-brown cabbage ribbons, scattered with toasted pecans, emerald scallions, crunchy amber breadcrumbs, lemon zest, and flecks of red pepper for vivid contrast.

Charred Cabbage Pasta with Pecans, Scallions & Hot Honey Breadcrumbs

Main Course - Southern American - April 12, 2026
From above, the sandwich is cut diagonally and slightly overlapped on a matte white plate, revealing a glossy pull of melted cheese. The bread is deeply golden with lacy crisp edges, topped with a delicate shard of parmesan frico standing upright like a skyline. A small swoosh of onion jam, scattered chive batons, and a few thin apple fan slices make the plate look polished, modern, and celebratory.

NYC Skyline Gourmet Grilled Cheese with Onion Jam, Apple & Parmesan Frico

Main Course - American - April 12, 2026
From above, a wide plate shows a blush-pink salmon fillet over golden smashed fingerlings and charred green asparagus, spooned with vivid emerald pepita salsa verde and scattered with thin watermelon-radish slices, cilantro leaves, lime wedges, and a dusting of chili for a striking, high-contrast finish.

Seared Salmon with Pepita Salsa Verde, Smashed Fingerlings & Pickled Radishes

Main Course - Mexican-Inspired - April 13, 2026
From above, a wide white platter is layered with swoops of greens, jewel-pink rhubarb ribbons, charred golden baby carrots, crumbled white goat cheese, chopped pistachios, and scattered herbs, all glossed with a light amber vinaigrette for a vibrant, high-contrast spring look.

Quick-Pickled Rhubarb, Roasted Carrot & Goat Cheese Spring Salad

Salad - American - April 14, 2026
From above, a wide white platter filled with deep green watercress and little gem leaves, lined with neat rows of blush-pink pickled rhubarb, golden jammy egg halves, fanned avocado slices, toasted pecans, and small cheddar shards, all finished with a glossy pink drizzle, cracked pepper, and scattered chives.

Spring Rhubarb Cobb with Watercress & Pink Rhubarb Vinaigrette

Main Course - American - April 15, 2026
From above, a wide white plate holds a swoosh of pale cannellini cream topped with charred asparagus spears and golden roasted baby artichokes, torn burrata nestled between them, glossy sorrel ribbons and basil leaves scattered throughout, all finished with lemon zest, emerald olive oil droplets, toasted pangrattato, and a few cracked black pepper flecks for contrast.

Crispy Artichoke & Asparagus with Sorrel, Burrata and Cannellini Cream

Main Course - Italian - April 16, 2026
From above, a wide platter shows a swoosh of vivid light-green sauce topped with golden-brown chicken thighs, ribbons of charred leeks, rosy radish slices, scattered pumpkin seeds, cilantro leaves, and lime wedges for a bold, spring-bright contrast.

Seared Chicken with Charred Leek Green Pipián

Main Course - Mexican - April 17, 2026
From above, two wide shallow plates each hold golden round polenta cakes topped with torn white burrata, glossy blistered red and yellow cherry tomatoes, ribbons of asparagus, and vivid green cilantro pistou swooshed artistically around. A shower of lemon zest, cracked pepper, and tiny cilantro leaves makes the dish pop against the warm golden tones.

Crispy Asparagus Polenta Cakes with Burrata, Roasted Tomatoes & Cilantro-Lemon Pistou

Brunch - Italian - April 18, 2026
From above, a shallow bowl of taupe soba noodles twirled into glossy nests, dotted with bright green peas and browned mushrooms, with soft swooshes of whipped ricotta, a shower of finely cut chives, black sesame, thin nori ribbons, and lemon zest for a clean, modern contrast.

Miso-Lemon Soba with Ricotta, Peas & Chives

Main Course - Japanese - April 19, 2026
From above, a wide shallow bowl is swooshed with a cloudlike white whipped feta base, topped with burnished roasted carrots laid in loose parallel lines, scattered golden chickpeas, glossy emerald parsley charmoula spooned in ribbons, lemon zest, pistachio crumbs, and a few delicate parsley leaves for a bold, high-contrast finish.

Chermoula Carrots & Crispy Chickpeas with Whipped Feta

Main Course - African - April 20, 2026
From above, two lacquered ancho-rubbed salmon fillets sit slightly off-center on a swoosh of deep red-brown pepita salsa macha, surrounded by blistered rainbow carrots and a loose tuft of glossy arugula tossed with lime. Toasted pumpkin seeds, thin radish slices, and scattered cilantro leaves create pops of green, pink, and gold against a matte ceramic plate.

Ancho Salmon with Pepita-Arugula Salsa Macha and Roasted Carrots

Main Course - Mexican - April 21, 2026
From above, a swoosh of vivid orange carrot purée anchors the plate, topped with a golden crisp-skinned salmon fillet. Bright green peas and watercress are scattered artfully around, with glossy capers, feathery tarragon leaves, and tiny shallot slices catching the light. A spooned ring of emerald-flecked vinaigrette and a few lemon zest strands make the dish look fresh, modern, and striking.

Crispy Salmon with Roasted Carrot Purée, Spring Peas & Tarragon-Caper Vinaigrette

Main Course - French - April 22, 2026
From above, a wide platter shows golden-brown chicken thighs nestled over blush roasted radishes and pale ribbons of fennel, dotted with emerald olives and mint leaves, all glistening with amber-orange vinaigrette and scattered with flaky sea salt.

Crispy Chicken Thighs with Roasted Radish, Fennel & Orange-Date Vinaigrette

Main Course - Mediterranean - April 23, 2026
From above, two shallow bowls hold golden seared polenta rounds topped with glossy roasted asparagus spears and bright green peas, scattered with chopped pistachios, mint, and parsley. Spoonfuls of vivid green salsa verde glisten over the top, with thin lemon zest ribbons and cracked black pepper creating a fresh, high-contrast, restaurant-style finish.

Crispy Polenta with Roasted Asparagus, Peas & Lemon-Mint Pistachio Salsa Verde

Main Course - Italian - April 24, 2026
From above, two golden waffle quarters sit slightly overlapped on each plate, topped with halved jammy eggs and scattered asparagus tips. A vivid parsley-lime sauce is spooned in loose swirls, with pink radish slices, shaved Parmesan, and tiny chili flecks adding contrast against a matte ceramic plate.

Cassava Waffles with Jammy Eggs, Asparagus & Parsley-Lime Verde

Brunch - Brazilian - April 25, 2026