Our Culinary Journey

Founded in 2005, Resturent redefines fine dining through passion, innovation, and locally-sourced excellence.

Our Story

From Humble Beginnings

What began as a small family-owned bistro in downtown New York has blossomed into an award-winning culinary destination. Founder Michael Richardson envisioned a space where farm-to-table freshness meets artistic presentation.

Over 15 years, we've cultivated relationships with local farmers and artisans who share our commitment to sustainable practices. Every ingredient tells a story of quality and care.

Our rustic-chic ambiance reflects this philosophy—warm exposed brick, handcrafted oak tables, and an open kitchen where guests witness culinary magic in motion.

Meet Our Chef

Michael Richardson

Executive Chef & Founder

With 25+ years of international experience (including Michelin-starred kitchens in Paris and Tokyo), Chef Michael brings unparalleled expertise to every dish. His "flavor-first" philosophy emphasizes seasonal ingredients enhanced by innovative techniques.

"Great food should tell a story—of the land it came from, the hands that prepared it, and the joy it brings to those who savor it."

Our Culinary Philosophy

At Resturent, we believe exceptional dining rests on three pillars:

Seasonal Sourcing: 90% of ingredients come from within 100 miles
Artisanal Craft: Handmade pastas, in-house butchering, daily bread baking
Balanced Innovation: Classic techniques meet modern creativity

Each dish undergoes 30+ test iterations before joining our menu. We honor tradition while embracing thoughtful evolution.

Our Core Values

Sustainability

Zero-waste kitchen practices, compostable packaging, and partnerships with organic farms.

Community

Monthly charity dinners and culinary scholarships for local students.

Excellence

James Beard Award nominations (2021, 2022) and Wine Spectator recognition.

Press & Recognition

Featured in:

"Resturent delivers a masterclass in balancing innovation with approachability." — The New York Times