MICHELIN Guide’s Point Of View
After nearly a decade spent traveling across India with her husband, Nakul Patel, Chef Marisa Paolillo was sufficiently inspired to return stateside and open a restaurant that celebrates its culinary diversity. Named for the country’s most popular condiment, everything in Mango Pickle—from the colorful artwork and accessories to the richly layered curries—honors a deep appreciation for the South Asian country. While dishes here riff on the classics, there are flavorful surprises at every turn. The creamy tomato-onion sauce of butter chicken is ramped up with earthy mushrooms and sundried tomatoes for a Mediterranean twist. Chana masala is spiked with ginger and garlic confit, and beef shank nihari is slow-braised in a succulent black cardamom sauce.