Our Restaurants

A progressive perspective of classic Southern favorites. James Beard Award winner, Chef Edward Lee, brings his Korean roots and Southern repertoire to a soulful Southern menu.

A Mexico City native, author and acclaimed Chef/Owner of New York City’s FONDA restaurants, Roberto Santibañez has served as an ambassador of Mexican cuisine for over three decades. MI VIDA is the evolution of Chef’s culinary journey as he continues to explore his beloved Mexico.

A Culinary Journey of the Psychedelic Mind.

Blending culinary artistry with holistic healing, SAGRADA explores the transformative power of psilocybin—without its physical presence. For millennia, cultures have revered psychedelic mushrooms as sacred medicine, guiding healing, expansion, and self-discovery. Nowhere is this connection more profound than in Mexico, where these fungi are deeply woven into spiritual traditions. Creative Director & Facilitator Michael Reginbogin brings this legacy to life through Mexican cuisine, crafting each dish as a chapter in a psychedelic journey.

Chef Roberto Santibañez presents a new American menu focused on Woodfired cooking, with an emphasis on steak, seafood and vegetarian fare. His Mexican roots and French training lend an inspired touch to the American table.

Reimagined American Diner

The Way We French ...

An homage to our founder’s family history combined with a passion for the classic American delicatessen. Named after Jason Berry’s great grandfather, Sam, Beresovsky’s Deli brings DC a variety of beloved classics, such as Ruthie's Reuben and potato latkes, along with contemporary creations like the The Papa Eddie and Uncle Bobbie. With a sprinkling of a few nostalgic dishes from the old country, a variety of milkshakes and the famous Egg Cream, Beresovsky’s Deli invites you to experience the joy of gathering over delicious deli fare rooted in family…it’s history on rye!