Anyone can host, and everyone should. Pith is an exercise in do-it-yourself hospitality: I sporadically serve dinner for six guests out of my apartment in New York City.
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— Jonah Reider
★★★ — Chicago Tribune
Delicious — The New Yorker
Yes, chef! — The New York Times
A coveted reservation — The Wall Street Journal
A new way for diners to engage — Forbes
Impossible to stop eating — Ruth Reichl
An artful experience — Food and Wine
Best New Chef: East (nominee) — Tasty Awards
Cold cucumber soup with sheep’s yogurt
Beef tartare toast with pickled green tomatoes
Crispy (but barely cooked) salmon with nice salt
Porcini and asparagus crisped in miso butter
Summer corn with habanero and lemon verbena
Small potatoes stewed with windowsill herbs
Butter lettuce with radishes and anchovy
Watermelon, feta, and mint salad
Rhubarb tart with hazelnut and rhubarb ice creams
Tickets are all inclusive of food, wine, and hospitality. BYOB encouraged if shared communally. Tickets are non-refundable but fully transferable, and limited to a maximum of two per order. Menu is entirely subject to change and no dietary restrictions can be accommodated. Inquiries are welcome regarding special events or partnerships.
Select Clients Jaguar Land Rover | Google | LG Signature | Penguin Random House | KitchenAid | The Macallan | Stella Artois | Kellogg’s | Government of Ipoh, Malaysia | HEAPS Magazine | Yves Saint Laurent | Gotham Bar and Grill
Pith Afterschool A weekly free after-school program, organized in collaboration with City Growers, for middle-schoolers in the Pith neighborhood. Food and flavor are great lenses through which to examine political, economic, social, environmental, and physical well-being!
Speaking Engagements Stanford University: “Values and Aesthetics in Home Cooking” | TEDx Georgetown University: “Economic and Creative Enfranchisement Through Food” | Government of United Arab Emirates: “Sustainability and Youth Entrepreneurship” | Pangkor International Dialogue: “Reimagining Fine Dining” | Food Loves Tech | Brainfood | Spoon University | L’Oréal | Meet Heaps
Pop Pop Popcorn with ever-changing colorful flavors, created in collaboration with KidSuper Studios. Currently at 310 Canal Street, New York City, in partnership with Wallplay ON CANAL. Green mango and smoked chile. Pecorino and peppercorn. Late summer strawberry. Coconut sugar. Flaming hot cheetos.
Tokyo A partnership with HEAPS Magazine. Collaboration with local ceramic artists, designers, farmers, and chefs. Beef tartare with fish sauce and hijiki. Summer deer with squash and chestnut. Eggplant with pistachio and wasabi leaves. Hojicha ice cream.
Down Under A series of pop-ups in Sydney, Melbourne, and Auckland, in partnership with KitchenAid. Pomelo, stone pine gin, lemon myrtle merengue. Oyster, red currant, black peppercorn, finger lime. Lamb, quandong, eucalyptus. Mulberry caramel cake.
Intro Restaurant A residency at Intro Restaurant in Chicago. Tasting menu, à la carte, and experimental evenings with live music. Roasted carrot with harissa, almond, preserved lemon, ricotta. Venison tartare with quince, black trumpet, and juniper. Duck confit with chestnut, plum, and bergamot. Kumel and champagne.
Brownstone A highly experimental performance of contemporary classical music in collaboration with Metropolis Ensemble. Interplay between sound, sight, and taste across many floors of a society mansion in Manhattan.
Front Art Space A residency in New York’s smallest art gallery. Commissioned unglazed porcelain ceramics and corresponding bent-metal furniture. Cooking and dining with unexpecting pedestrians. Collaborations with sound artists.