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Week 43 · Autumn Dinner Tuesday to Saturday +1 212 555 0147
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Cooked In Plain Sight

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Book A Table This Week's Menu

A Menu That Turns Each Week

Written on Monday from what the growers bring, cooked until Sunday, then the week turns.

See Week 43 The Year In Weeks

A Seat At The Pass

Ten stools face the kitchen. Watch the sauce poured and the garnish set, a foot from your plate.

Seating Areas The Open Kitchen
Elias VargaKenji MoriClara WeissFreya Lund+6Ten in the brigade, all in view
Week 43 · Autumn
Week 43 · Autumn19 dishes on the à la carte
Gloved hands setting a garnish with tweezers
Three spheres held in the palm
A chef plating a row of dishes

This Week

Week 43 · Autumn Full À La Carte
A plated fish dish under the lights
Hands scattering greens over a dish
Sauce poured over a beef dish

From The Kitchen To The Room

Every plate stops once under the lamps: the head chef checks it, the ticket is called, and it crosses to the dining room.

Kitchen Dining Room
Table 7Squash VeloutéSauce · Fire
Squash Velouté
Table 12Scallop, Cider & AppleFish · Fire
Scallop, Cider & Apple
Table 3Wild Mushroom TartSauce · Fire
Wild Mushroom Tart
Table 9Venison, Cherry & CeleriacSauce · Fire
Venison, Cherry & Celeriac
Table 15Crusted Hake & MusselsFish · Fire
Crusted Hake & Mussels
Table 4Lamb, Squash & CarrotSauce · Fire
Lamb, Squash & Carrot
Tickets Called
At the pass, by the head chef
Every Plate
Checked for its allergens before it leaves
Inside The Kitchen

Plates Of The Week

Squash VeloutéSquash VeloutéRoast squash, brown butter, sage, toasted seeds$14
Scallop, Cider & AppleScallop, Cider & AppleHand-dived scallop, cider butter, Wren apple, chervil$19
Wild Mushroom TartWild Mushroom TartCeps, chestnut mushrooms, puff pastry, egg yolk, thyme$16
Venison, Cherry & CeleriacVenison, Cherry & CeleriacVenison loin, pickled cherries, celeriac, juniper$34
Crusted Hake & MusselsCrusted Hake & MusselsHake, herb crust, leek, mussels, saffron$29
Lamb, Squash & CarrotLamb, Squash & CarrotLamb rump, glazed carrots, squash purée, mint$32
Duck, Plum & ChicoryDuck, Plum & ChicoryDuck breast, roast plum, chicory, five spice$31
A chef plating with tweezers at the pass
A Friday At The Pass Four minutes inside the open kitchen

Words From The Brigade

We write the menu on Monday with whatever the growers carried in. By Sunday the squash is gone, and so is the dish.

Elias VargaElias VargaHead Chef

Pastry is the last station to plate and the first to start. Friday's dough is folded on Wednesday.

Clara WeissClara WeissPastry Chef

The counter is the best seat in the house. You hear the ticket called, see the plate checked, and it reaches you warm.

Sofia MarinSofia MarinRestaurant Manager
4.81,284 Google reviews
Sauce poured into a white bowl The dining room at lunch Herbs scattered over a dish A millefeuille on a square plate Black lamps over the evening tables Pasta on a white plate on linen

Visit Us Anytime

Chef's Counter

  • Lunch Friday & Saturday, 12:00 pm - 1:30 pm
  • Dinner Tuesday - Saturday, 6:00 pm - 9:00 pm

Dining Room

  • Lunch Wednesday - Sunday, 12:00 pm - 2:00 pm
  • Dinner Tuesday - Saturday, 5:30 pm - 9:30 pm

The Bar

  • Afternoon Sun, 12:00 pm - 5:00 pm
  • Evening Tuesday - Saturday, 4:00 pm - 10:00 pm

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