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