The couple didn’t intend to work together at the restaurant, but it’s worked out beautifully.
Some of the city’s food and drink landmarks weather challenges for decades, or even a century. How do they do it?
Close to 90 percent of ingredients used on the menu are sourced from New York State farms, including his mother’s in Rhinebeck.
Chef Sandro Romano is in the early stages of vamping up “the case,” developing a chef’s table and launching an event space for meals, workshops, classes and more.
And it makes for some righteous oysters.
Almost a century after its founding, one company still thrills city coffee cups.