"Laura Collins is the chef behind the outstanding San Lorenzo in Hotel St. Vincent and its coastal cuisine inspired by Le Sirenuse in Positano. The menu is seafood-centric, emphasizing seasonal, sustainably line-caught, and bycatch fish. Pasta is fresh — try fresh squid ink chitarra with its winning combination of jalapeno, sweet uni, and crabmeat bright with citrus." - Beth D'Addono, Clair Lorell