SHO Shaun Hergatt

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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