Creating Culture—On and Off The Plate | Untitled at The Whitney
For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.
The Four Horsemen’s European-Style Alternative to Weekend Brunch
Every weekend, chef Nick Curtola and his team serve a unique set lunch menu for only $28 (a steal), and, because of the restaurant’s nature—the wine is always flowing.
