SHO Shaun Hergatt

  • Photo by Lucy Schaeffer
    Photo by Lucy Schaeffer
  • Photo by Lucy Schaeffer
    Photo by Lucy Schaeffer
  • Photo by Lucy Schaeffer
    Photo by Lucy Schaeffer
  • Photo by Lucy Schaeffer
  • Photo by Lucy Schaeffer
  • Photo by Lucy Schaeffer

    Refreshingly unusual and rich combinations--gingerbread and foie gras or rabbit and cocoa beans, for example—emerge from this Australian talent’s kitchen just off Wall Street in the Setai residential high-rise. Although the environment reads Asian, the food transcends its circumstances and transports diners to a globally eclectic gastronomic getaway.

    Specialties: Peektytoe crab with galangal gelée and Santa Barbara uni; roasted Maine lobster.

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    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…