Source: Eater (Food Culture)
Summary
Chef Hasung Lee, known for his work at Michelin-starred establishments, is launching his own restaurant, Oyatte, in New York City. The restaurant will feature an eight-course tasting menu with fresh produce sourced from Crown Daisy Farm.
Why It Matters
Chef Hasung Lee’s debut in the New York dining scene marks an exciting addition, reflecting a growing trend of chefs bringing their unique visions to life after prestigious careers in renowned kitchens. Oyatte’s commitment to farm-fresh ingredients emphasizes the importance of local sourcing and sustainability in contemporary culinary practices, potentially influencing dining trends in the city.


