604 South St
Executive Chef: Peter Serpico
Chef de Cuisine: Ann Stong
GM & Beverage Director: Rich Fell
What makes Peter Serpico's cooking so unusual is that it combines the cuisines he experienced while growing up in Maryland with what he learned during his time as executive chef at Momofuku Ko. Adopted by an Italian father and Polish mother, his menu includes examples of his own Korean heritage (raw diver scallops with buttermilk, poppy seeds, white soy and chive), his mother's cooking (hand-torn pasta with snail sausage, garlic, crispy chicken skin and pecorino), and the German cuisine of the Mid-Atlantic (caper-brined trout with smoked potato salad, pepperoncini, crab, trout roe and chive oil).