It's pretty effin' exciting to see a Colorado Springs-launched chef with his face in the New York Times.
In an email to me yesterday, he wrote:
Well it finally happened! I got the machine started we came out with a bang. We open doors officially last night and the team killed it. Couldn't be more proud.
Thanks for all the support and interest over the years! Come out to NYC and sit at the chefs table.
Here's how Zagat describes the place:
... There's floor to ceiling windows to let the light in and an open kitchen and chef's counter where you can see the staff at work.
In the kitchen you'll spy chef Shane Lyons, who hails from Momofuku Noodle Bar. His menu includes dishes like fried duck and waffles and 24 hour slow cooked pork ribs with watermelon, red onions and pickled mustard seeds. In the drinks department, you'll find a list of classics along with specialty cocktails like the Mead Americano, which is a mix of honey mead, gin, Aperol and grapefruit bitters.
Check out these beautiful food photos on Grub Street, also. And these on DailyCandy. That's before you check out this odd and interesting s'mores variation with hickory-smoked graham cake and graham cracker ice cream at Thrillist. And lastly, the cameras have also been kind at Time Out New York.
So, a big cheers to our hometown culinarian on his new endeavor.