Contra Is Where Food That Follows The Seasons

[tw-divider]The Scoop[/tw-divider]

• Contra’s fixed price dinner, $67, allows chefs Jeremiah Stone and Fabian von Hauske to focus on creating a multi-course menu that is based on only what’s available locally and seasonally. Daily menus are posted on Contra’s website. Just two doors down from Contra is Wildair, a more casual restaurant from Stone and von Hauske that serves an a la carte menu
• If the menu reminds you of the ultra-seasonal approach at Noma in Copenhagen, that’s because it is. While he was in Europe, von Hauske spent a few months each at Noma with René Redzepi, then trained at Faviken, another acclaimed Nordic restaurant, with Magnus Nilsson
• Contra has an unusual wine list curated by Linda Milagros Violago, who is responsible for the wine at Mugaritz, the renowned restaurant in Spain. You may not recognize any of the names, which is all the more reason to try something

[tw-divider]Insider Tip[/tw-divider]