Accolades

  • Best New Chef
    Johnson and Wales, Zest award

My Restaurants

Where I Eat

Behind the Scenes

Calzone
"Crunchy dough with good quality cheese, and the marinara sauce to die for."
OUS
"Perfect combination of flavors and textures. The saltines, the marbling of the Ibérico ham and the creaminess of the egg and potato foam blend together seamlessly."
Chef Juliana Gonzalez reviews  at post.venue.name
Kibbeh
"The mix of bulgur, raw meat and spices makes this tartar delicious and unique."
Chef Juliana Gonzalez reviews  at post.venue.name
Tuna pizza
"Slices of tuna sashimi dressed with aioli on a crispy wood-fired dough. It's umami/savory and, in my opinion, brilliant."

From My Menu