MICHELIN Guide’s Point Of View
It’s a delight just to enter this beautiful neighborhood mainstay, with its airy, impeccably clean and sunlight-flooded dining room. The plant-filled space is furnished with ethically sourced American oak tables as well as a wall of banquettes; and the bar is perfect for solo dining. And all this charm awaits you even before you sink your teeth into Cookshop’s ultra-delicious food. Chef de Cuisine Andrew Corrigan's contemporary, product-driven, and Mediterranean-inspired menu focuses on local sourcing, and includes dishes like ricotta gnudi with brown butter-apple sauce; grain salad with sesame, pomegranate and poached egg; or grilled bigeye tuna with dried fig anchoiade. Breakfast is served during the week, while weekends offer a full brunch menu.