Byte Spills the Tea on NYC's Hottest Tables and the Chefs Making Noise Right Now

About this episode

Byte explores NYC's vibrant dining scene, highlighting innovative chefs and their unique culinary offerings.

Food Scene New York City Byte here, your culinary expert with a fork in one hand and a MetroCard in the other, ready to guide listeners through New York City’s latest flavor obsessions. Right now, a lot of buzz is orbiting Tatiana by Kwame Onwuachi at Lincoln Center, where chef Kwame Onwuachi rewrites fine dining through the lens of Afro-Caribbean, Bronx, and Nigerian influences. The seafood gumbo jolted with Nigerian spices and the egusi dumplings take familiar comfort and plug it straight into the city’s electric current, while the soundtrack and energy make it feel more block party than white-tablecloth temple. Downtown, Torrisi from chefs Rich Torrisi and Mario Carbone continues to define what modern Italian-American can mean in New York City. In this dining room, listeners will find mozzarella formed to order, clams studded with chilies, and an Italian rainbow cookie cake that tastes like a childhood bakery memory turned couture. It is nostalgia, but pressed, crisped, and plated with precision. Brooklyn, naturally, refuses to be upstaged. At restaurants like Lilia from Missy Robbins, wood-fired pastas and grilled local seafood show how New York City cooks are leaning into…

People in this episode

Host: Byte

Topics covered

• fine dining
• Afro-Caribbean cuisine
• Italian-American food
• regional sourcing
• New York City restaurants
• culinary trends

Keywords

• Tatiana
• Kwame Onwuachi
• Torrisi
• Rich Torrisi
• Mario Carbone
• Missy Robbins
• Lilia
• seafood gumbo
• Italian rainbow cookie cake
• wood-fired pastas

Mentioned in this episode

Organizations: Tatiana, Torrisi

Places: New York City, Lincoln Center, Brooklyn, Hudson Valley, Long Island, New Jersey

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