"Inviting but intimate, Charlie Mitchell's 34-seat restaurant consistently wows diners with irresistible suaveness and confidence. From Long Island fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, the menu is as clever as it s delicious. Therefore, it's hardly surprising that Mitchell earned the MICHELIN Guide Young Chef award along with being the first black chef to lead a MICHELIN Star restaurant in New York City." - The MICHELIN Guide