Chef

Matthew Rudofker

"I love to sit at the counter and enjoy the best of what the chefs have to offer. I get transported out of the hustle of NYC and my thoughts can solely focus on sushi and sake."

"To me, all of the terrines by chef Jean Francois are the best in the city. The foie gras is seasoned perfectly and the mosaic terrines are visually stunning."

"This is my favorite oyster bar. Every time I'm in Boston, I have to pay them a visit for a platter of shellfish and a lobster roll."

"This is my favorite restaurant and the mesibah is the best way to dine with a group of friends. You get all of the hits including hummus and salatims. Then to top it off, you get to finish with the roasted lamb shoulder."

"These fried shrimp balls are served in a thickened broth with seasonal vegetables. It's a great example of the clean and focused food of Kaiseki cuisine."

"I get these every time I'm at the bar at The Tavern. They're simple and delicious, and they pair nicely with some selections from their extensive beer list."