38

César 

New York

Sleek seafood from chef’s table trailblazer

New kid on the block: Opened in July 2024 by chef César Ramirez, this self-titled spot has been making waves in a relatively short time. In a few months of opening, Ramirez's razor-sharp precision and globally influenced 13-course tasting menu earned him not only a spot on the inaugural North America's 50 Best Restaurants 2025 list, but two Michelin stars as well.

Growing up global: Born in a small town in Mexico City and raised in Chicago, Ramirez draws, in part, on his culinary childhood memories and his great-grandmother's Spanish heritage for his seafood-focused menu. Coupled with French inflections from his travels in Europe and a passion for Japanese precision and ingredients from trips to the country during his time at New York's Bouley, César has a truly international flavour.

Icon status: Located in a former printing house in Soho, César's minimalist interiors will be home to some of Ramirez's iconic dishes from Bouley and Brooklyn Fare, where he ran the legendary chef's table for 14 years until his departure in 2023 – his legendary Hokkaido uni brioche toast and seasonal matcha and corn soufflés will all make appearances on the pass.

Beyond the sea: While spoils of the sea are the main focal point, diners can expect to find a who's who of luxe and rare ingredients on the menu. Stand-outs include culinary rarities such as a Japanese breed of white quail sourced from the same Sacramento ranch that supplies Thomas Keller, live Norwegian langoustine with caviar and Hokkaido uni, and sturgeon rillettes.

Contact