Chef

Michael Reidt

"The housemade pastas here are always really great—all of them! But I like the lamb sausage and meatballs because it's just so homey and has a great Northeast style to it."

"Anything Sean does with foie is good, but the pineapple foie gras with mango chutney, coconut-crusted pineapple, and mango sauce is rich, decadent, and has a nice tropical twist."

"If I'm going out, it's usually for dinner or lunch, but when I need a late breakfast, I go here. I like their pâtés, quiches, and rillettes. It's old-school and exciting, the way it should be. Plus, everything is made in-house. I also love the crust on the quiche."

"Because anything with chocolate, espresso, and sea salt can't be bad."

"Sugarcane always has an incredible selection at the raw bar and I love everything on it, but I always order the shellfish seviche. The lime and sweet potatoes have an incredible balance of flavors and lots of harmony."