Chef Moosah Reaume’s Met Gala Grub Street Diet

"This hotel restaurant draws a steady mix of in-house guests and Upper East Side locals who favor casual items like avocado toast and smoked-salmon plates; it runs full brunch service even during major events and sometimes closes when the hotel shifts to all-hands IRD and banquet operations. The kitchen also produces heartier dinner fare and tested items such as a poke bowl and a vegan mushroom Bolognese, and it contributes plated items (steaks, rotisserie chicken, margherita on house sourdough) during large buyouts and service surges." - Zach Schiffman, Margalit Cutler