The Wesley

At this gorgeous project helmed by chef Santiago Astudillo (Le Bernardin, Daniel), The Wesley’s vegetable-centric (and dairy-free) menu also offers a select number of stellar meat options. Within separate dining spaces with names like the Red Room or Blonde Room, go for signature seasonal and produce-driven plates such as the Mushroom Ceviche with coconut leche de tigre, Artichoke Pasta with saffron cashew cream, and Amish Chicken Roulade with Brazilian chili oil. For drinks, bar expert Gabriel Maldonado (Jean-Georges, Le Coucou) whips up house cocktails and zero-proof creations while the wine selection spotlights organic, vegan, and women-led producers.

The Wesley is a gorgeous must-try for a plant-forward dinner date of seasonal and produce-driven dishes. Opened in November and helmed by chef Santiago Astudillo (Le Bernardin, Daniel), the dairy-free menu boasts an imaginative array of vegetable-centric offerings (along with a select number of stellar meat options). Within separate dining spaces with names like the Red Room or Blonde Room, go for signature plates such as the Mushroom Ceviche (coconut leche de tigre), Artichoke Pasta (cashew cream), and Amish Chicken Roulade (squash puree, Brazilian chili oil). For drinks, bar expert Gabriel Maldonado (Jean-Georges, Le Coucou) whips up house cocktails like the Conniption (gin, mezcal, celery juice) and zero-proof creations like the Dry Hopper (oleo saccharum), while the wine selection spotlights organic, vegan, and women-led producers.
Valentine’s Day prix fixe offering: Dinner at $125 per person includes four courses with starters like Mushroom Ceviche, Warmed Oysters, or Baby Lettuce; small plates including Roasted Carrots, Fluke Crudo, or Gnocchi; entrees like Press Maitake Mushroom, Duck, or Scallops; plus a choice of dessert. An optional wine pairing is available for an additional $65 charge.