"Acclaimed chef Luna Contreras has been running Chelo for so long it’s sort of shocking that it hasn’t been a brick-and-mortar restaurant. On January 3, that changed, when Dame — the space that had been hosting Chelo — evolved into being simply the permanent home of Chelo. The food hasn’t changed, thankfully, with seasonal produce anchoring playful, inventive dishes like a duck leg confit smothered in mole served with Asian pears, grits, and escabeche." - Paolo Bicchieri
Chelo
