INTRODUCING CHEF SABDIEL CORTÉS
CHEF SABDIEL CORTÉS’S
TASTING MENU
A Trip to Spain
Mushroom escabeche, charred onions, piquillo, sourdough, manchego
A Trip to Thailand
Scallops, green curry, honeydew, hazelnut chili crunch
A Trip to Puerto Rico
Plantains tamale, braised pork, chipotle, tomatoes
A Trip to Colombia
Duck breast, tucupí, potato hash, bok choy
A Trip to Japan
Rice pudding, watermelon, wasabi, milk, chai
Born and raised in Puerto Rico, Chef Sabdiel Cortés brings over 20 years of experience to New American cuisine. After moving to New York City in 2013, he worked with chefs including Daniel Boulud at Café Boulud (⭐), Gunnar Gíslason at Agern (⭐), and Mads Refslund of iLIS NYC. He later helped establish and lead the kitchen at Shou Sugi Ban House in the Hamptons for six years. His cooking highlights fresh, seasonal ingredients and the diversity of modern American cuisine.
