Chef Hasung Lee Opens Oyatte Restaurant in New York City
6 reported
Chef Hasung Lee, who previously worked at Michelin-starred kitchens including Atomix and The French Laundry, has opened his own restaurant in New York City called Oyatte. The restaurant features an eight-course tasting menu that uses farm-fresh produce from Crown Daisy Farm in upstate New York. During service, diners move across the restaurant’s two floors, enjoying canapés downstairs before being led to the upstairs dining room. Lee stated that he considers his cooking contemporary cuisine but is still developing his culinary identity. The restaurant’s dishes include smoked quail, spring green porridge, and a squid dish with cucumber prepared four ways.
What’s reported
Chef Hasung Lee worked at Atomix (two Michelin stars) and The French Layette (three Michelin stars) before opening Oyatte.
Oyatte offers an eight-course tasting menu using produce from Crown Daisy Farm in upstate New York.
The restaurant has two floors; diners have canapés downstairs before moving upstairs for the main dining room.
General manager and sommelier Cécile Chastanet, whom Lee met at Per Se, leads diners upstairs.
Signature dishes include smoked quail, spring green porridge, and a squid dish with cucumber four ways.
Lee said he considers his cuisine contemporary but is still figuring out his culinary style.
Key figures
Hasung Lee, chef and owner of Oyatte
Brett Ellis, owner of Crown Daisy Farm
Cécile Chastanet, general manager and sommelier at Oyatte
Sources: eater.com
