Kent was the chef de cuisine at Eleven Madison Park as well as the executive chef at the NoMad, while Katz is the former manager of Del Posto. If you’re unsure of the name, you’re not alone. It refers to a phenomenon in the forest in which the tops of trees do not meet. The restaurant is located on the ground floor of an Art Deco tower and occupies an airy space with high ceilings and there are two dining areas.
The menu is eclectic and creative, with dishes such as cauliflower Parmigiano, grilled pears with feta and pistachio pesto, and roasted sunchokes with Cheddar and hazelnuts. Larger plates, designed for sharing include roasted short rib, braised ends and chimichurri, and grilled citrus-marinated chicken with hot sauce. Desserts come courtesy of pastry chef, Renata Ameni, who previously worked at the three-Michelin-starred Manresa in Los Gatos, CA.
White bean hummus with nduja and puffed bread sits on the menu alongside cavatelli with chicken liver ragu and horseradish, charred octopus with red rice and morcilla.