Hotel eateries often feature exemplary flavors, but few innovate flavors as well as Greg Proechel's Ferris restaurant. Housed in New York City's Made Hotel, this underground eatery feels like a cozy pub far removed from the busy city. Seating just 40 people, the wood-paneled dining room features counter-style tables, an open kitchen and tightly packed seats. The design of the space is reminiscent of a pub meant for boisterous drinking, but the Ferris restaurant's menu is definitely something to take notice of.
Proechel, a former Le Turtle chef, continues his tradition of continental classics but innovates with new flavors and farm-to-table ingredients. The menu at Ferris is ever-evolving, but each item seems to take an Asian direction infused with western styles. Dishes like the Japanese sandos and lobster toast bring forth robust Japanese flavors but utilize western cooking techniques in their preparation.
Image Credit: Melissa Hom