Under chef Byron Gomez, BRUTØ is not just maintaining its Michelin star, it’s blazing a new trail that dares to ask what happens when you strip away the veneer and celebrate what’s left.
The swagger matches the grill’s sizzle at chef Dana Rodriguez’s brand-new Carne, a whole different animal of a steakhouse where international meats meet ’70s-glam-house-party vibes.
Discover the tasty tradition of lutenitsa, a savory spread born from the charred flavors of roasted peppers and eggplant and brought to life by this recipe from Safta.