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I've been a fan of Mercat, the Catalan-inspired restaurant on Manhattan's Bond Street, ever since it opened last April (also back when it was a co-chef operation between Ryan Lowder and David Seigal). Now, Lowder is the sole executive chef—but with some surprising cameos in the kitchen by Oriol Sala Colomer, who was most recently cooking at the avant-garde El Bulli in Roses, Spain, and Roger Montana, who was in the kitchen at 3-star Michelin Restaurant Can Fabes in Barcelona. What this means: To celebrate Mercat's one year anniversary on April 17th, Colomer and Montana will create separate menus for a week, with dishes like poached egg wrapped with mojama (salted and cured tuna loin).

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