In March, NTRG chefs Thomas McNaughton, Ryan Pollnow, and Evan Allumbaugh traveled to New York City to cook for guests at the James Beard House.
The collaborative menu sampled favorites from all of our restaurants, starting with pintxos from Aaxte and ending with central kitchen‘s signature chocolate custard, and featuring dishes inspired by salumeria, flour + water, and Cafe du Nord in between. (Scroll down for the full, delicious menu.)
It was a fantastic night, and we’re feeling a bit nostalgic–here’s an exclusive look behind the scenes.
[All photos by Megan Swann.]