"For those unfamiliar with New Zealand cuisine, chef Toby Archibald’s restaurant serves lots of seafood, grilled and charred vegetables, lamb, and smoked dishes — the idea is that a lot of the food is cooked as it would be on a beach in his home country. And, of course, the pavlova, a New Zealand original, gets a deconstruction on the dessert menu. This spot got a Michelin recommendation in the awards, as if we needed any more prompting to go." - Courtney E. Smith, Rachel Pinn
Kathy Tran
