The hip Moxy East Village turns to a cuisine that could feel staid. But Executive Chef Jason Hall (Gotham Bar & Grill, Craft and Anthos) alongside chef-partner Ralph Scamardella makes French-Mediterranean food feel (and taste) refreshing. His seasonal approach in the open kitchen means guests will find dishes like roasted lobster with wild oregano, lemon and parsley butter or hamachi crudo with green apple and black olive oil. The restaurants sits in a former nightclub spot with multiple rooms perfect for group dining.
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