Melissa Hom
Richard Kuo.
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Pearl & Ash: Behind the Kitchen Doors

Jacqueline Sainsbury, Ali Rosen / August 5th, 2013

Considered “the most exciting place to drink wine” by New York Times’ food critic Pete Wells, the pop-up–turned–brick-and-mortar restaurant Pearl & Ash strikes a new chord in fine dining under the skillful direction of chef Richard Kuo, general manager Brandon McRill, and wine director Patrick Cappiello. Food Arts travels down to the Bowery to get a glimpse of how fine dining plays out in the casual space, with an impressive wine list and an ever-evolving menu.

Watch the video here.

Read more about Kuo in our feature story, "Our Food, Ourselves."