How Bar Miller Is Rewriting New York’s Sushi Script

"Born from the omakase spirit first shaped at Rosella, this eight-seat sanctuary led by chef James Dumapit showcases only domestically sourced fish and Hudson Valley rice, with every grain and slice curated to forge connections between chef and guest and between tradition and innovation. "Bar Miller is a tiny, gorgeous eight-seat restaurant. The menu is a mix of traditional sushi and innovative dishes, all using local seafood and produce." Candlelight flickers off custom handcrafted plates, seasonal ice creams finish the meal, and sustainability and luxury—along with community and craftsmanship—flourish in a room no larger than a living room, a vision affirmed by its first MICHELIN Star. It’s important to know how small and intimate the restaurant is—there’s no escaping one another—but the space is conducive to building relationships, and we even won over many Rosella regulars here. The chawanmushi with dashi-butter poached sablefish is a favorite; dinner is $250 per person with optional add-ons around $35, drinks average $40, or opt for a $125 wine and sake pairing, and there’s no dress code." - Kevin Chau