List

Tock

Basquiat's Bottle

Bohemian vibes in Brooklyn.

NSA Noodle Bar

Freshly made ramen & pasta.

Gold Room BK

Caribbean & American classics.

Baekjeong NYC

Korean barbecue with prime cuts. 

The Greens on The Rooftop at Pier 17

Mini lawns & frozen drinks.

Kissaki

Traditional Japanese cuisine.

Sandbar Rooftop

An urban beach escape.

Abaita

Wood-fired Kosher dining.

Social Drink & Food Rooftop

Craft cocktails & curated bites.

Drift In

Easy-going beach fare.

Rosella

A sustainable sushi restaurant.

Raclette NYC

Swiss-French specialty raclette.

The Greek Tribeca

Authentic Greek food & wine.

Jungsik

New Korean fine dining.

Grand Banks

All aboard this docked oyster bar.

Kintsugi Omakase

Premium patio omakase.

Sushi Noz

Sashimi, futomaki,  & more.

Arba

Modern Tel Aviv vibes.

Arco Cafe

All-day Sardinian.

Bar San Miguel

A high-end tequila bar.

ALENBI

Modern Israeli cuisine.

Honey Badger

Wild-to-table tasting menus.

Hound's Tree Wines

Locally-crafted New York wines.

Fornino

Wood-fired pizza & sangria.

The Longshoreman

Brick oven pizza & fresh pasta.

TALEA Beer Co.

Fruited sours & hazy IPAs.

Pilot

A wooden schooner oyster bar.

Mominette

French bistro & bar.

Sherwood House Vineyards

Wine & snacks in a bucolic setting.

The Lenz Winery

A beautiful 70-acre winery.

Paumanok Vineyards

Vineyard views on Long Island.

Milea Estate Vineyard

Wine & cheese in Hudson Valley.

Outdoor Dining Guide: NYC 2021

<h2><b data-olk-copy-source="MessageBody">What does an average day look like for you now—and where does your attention shift most throughout it?</b></h2>
<p>There’s really no such thing as an average day, but there is a rhythm to it. Mornings are usually quieter and more reflective. I spend that time reviewing menus, checking in on product, and thinking through details. As the day moves on, my attention shifts more toward the team, making sure both the kitchen team and dining room team feel aligned, supported, and clear in their roles. During service, it becomes about presence and awareness, understanding the pace, the energy, and how everything is unfolding. It’s a constant balance between focusing on small details and keeping the bigger picture in mind, so that every guest feels genuinely looked after from start to finish.</p>
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<h2><b>How does your background in music and science influence your role in the kitchen?</b></h2>
<p>My background in music and science still shapes how I approach the kitchen. Music taught me about timing, rhythm, and how an experience can build emotionally over time. Science gave me a sense of structure, curiosity, and discipline. In the kitchen, those two ways of thinking come together. There is intention and feeling behind what we do, but it is always grounded in technique and precision.</p>
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<h2><b>Take us back to day one at The French Laundry. What do you remember most vividly?</b></h2>
<p>Looking back to day one, what I remember most is the level of focus. There was a quiet intensity in the kitchen. Everyone moved with purpose, and nothing felt wasted. It wasn’t loud or chaotic. It felt controlled and very intentional. That stayed with me and continues to influence how I think about the work.</p>
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<h2><b>What’s at the top of your to-do list right now?</b></h2>
<p>Right now, what’s at the top of my list is refinement. That can be a dish, a process, or how we communicate as a team. I’m always trying to make things clearer and more thoughtful. It feels less about adding more and more about simplifying and understanding what really matters.</p>
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<figure id="attachment_97397" aria-describedby="caption-attachment-97397" style="width: 800px" class="wp-caption alignnone"><img loading="lazy" decoding="async" class="wp-image-97397 size-medium" src="https://tock.wpenginepowered.com/wp-content/uploads/2026/04/TFL-Ara-2-800x437.png" alt="" width="800" height="437" srcset="https://tock.wpenginepowered.com/wp-content/uploads/2026/04/TFL-Ara-2-800x437.png 800w, https://tock.wpenginepowered.com/wp-content/uploads/2026/04/TFL-Ara-2-768x420.png 768w, https://tock.wpenginepowered.com/wp-content/uploads/2026/04/TFL-Ara-2-150x82.png 150w, https://tock.wpenginepowered.com/wp-content/uploads/2026/04/TFL-Ara-2.png 1200w" sizes="auto, (max-width: 800px) 100vw, 800px" /><figcaption id="caption-attachment-97397" class="wp-caption-text">Left: Portrait of Ara Jo by David Escalante; Right: The French Laundry exterior.</figcaption></figure>
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<h2><b>Have you had the opportunity to dine at The French Laundry as a guest? If so, what’s it like to be on the other side, so to speak?</b></h2>
<p>I have had the chance to dine as a guest, and it is incredibly grounding. You notice different things, the pacing, the transitions, how each moment carries into the next. It reminds me that what we do is not just about the food, but about how someone feels throughout the entire experience. Being on the other side helps build a deeper sense of empathy.</p>
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<h2><b>Why is mentorship important, especially in this profession, and how do you make time and space for it?</b></h2>
<p>Mentorship is essential in this profession because it is built on shared knowledge. It ensures that standards and values continue beyond any one person. Creating space for it means being present, giving feedback in real time, and encouraging people to ask questions. It is not something separate from the work. It is part of it.</p>
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<h2><b>What feels most meaningful to you about your time at The French Laundry so far?</b></h2>
<p>What feels most meaningful to me is the people. Being surrounded by individuals who care deeply about what they do and who hold themselves to such a high standard creates a very special environment. There is a shared sense of purpose that makes the work meaningful.</p>
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<h2><b><a href="https://www.exploretock.com/blog/french-laundry-culinary-garden/" target="_blank" rel="noopener">In our last interview</a>, we focused on the influence of the garden and its ingredients. How does your collaboration with the sommelier team shape the way a dish or a menu comes together?</b></h2>
<p>Working with the sommelier team is very much a conversation. A dish does not exist on its own. It is part of a larger progression that includes wine, pacing, and the overall flow of the experience. Their perspective can shift how we think about balance and contrast, and it helps create a sense of cohesion while still allowing each element to feel distinct.</p>
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<blockquote><p>&#8220;There is intention and feeling behind what we do, but it is always grounded in technique and precision.&#8221;</p></blockquote>
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<h2><b>What makes a dish or a menu feel complete? How do you know when to stop editing?</b></h2>
<p>A dish or menu feels complete when it expresses its intention clearly. It is less about perfection and more about focus. Knowing when to stop comes down to restraint and recognizing when further changes are not adding meaning, but just adding complexity.</p>
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<h2><b>Do you find that most guests have preconceived notions of what their experience is going to be like? How do you leave room for surprise?</b></h2>
<p>Many guests arrive with expectations, which is natural. The goal is not to challenge that directly, but to gently expand it. Surprise comes through small, thoughtful moments that feel natural rather than forced. It allows the experience to unfold in a way that still feels personal and genuine.</p>
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<h2><b>How do you think about evolution within a place like The French Laundry, where there’s such a strong sense of identity and history?</b></h2>
<p>Evolution in a place with a strong identity and history requires a lot of respect. That foundation is something to learn from, not move away from. Change tends to happen in small, deliberate ways. It is more about refining than reinventing, and finding ways to move forward while still honoring what makes the place meaningful.</p>


Article

Sophie Brochu

Chef de Cuisine Ara Jo leads with intention at The French Laundry

<p><strong><span lang="en-US" data-olk-copy-source="MessageBody">You began your journey in sushi at the age of 15. What first drew you to the craft, and what has sustained your dedication over the years?</span></strong></p>
<p><span lang="en-US">What first captivated me was the simple joy of creating something with my own hands—and the quiet, meaningful moments shared with guests across the sushi counter. Those two elements have always been my foundation. The discipline of refining my craft day after day, and the human connection that unfolds in front of me—when these come together, I’m reminded of why this work continues to move me, even after all these years.</span></p>
<p><strong><span lang="en-US">Sushi Sho has a distinct presence in New York and internationally. What do you believe truly sets it apart?</span></strong></p>
<p><span lang="en-US">At Sushi Sho, we are committed to preserving the “art of subtraction” that lies at the heart of true Edomae sushi. Equally important is the tradition of <i>okonomi</i>—a style where guests choose what they feel like eating while enjoying a natural dialogue with the chef. To honor that origin, we intentionally keep only half of the experience as <i>omakase</i>, leaving the other half as <i>okonomi</i>. This balance allows guests to choose at their own pace, guided by the conversation and energy shared across the counter.</span></p>
<p><strong><span lang="en-US">Okonomi and omakase are often seen as opposing concepts. How do you incorporate okonomi at the counter, and how do these two ideas coexist in your approach?</span></strong></p>
<p><span lang="en-US">We offer a balance of half <i>omakase</i> and half <i>okonomi</i> because I want guests to enjoy both—the pleasure of entrusting the chef, and the pleasure of choosing for themselves. At the counter, I value the natural flow that emerges through conversation. Within that flow, I leave room for guests to choose freely whatever speaks to them in that moment. When these two approaches coexist, a uniquely intimate and dynamic “live” experience—one that only a sushi counter can offer—naturally comes to life.</span></p>
<p><strong><span lang="en-US"> Have you noticed how a no-photography policy changes the way guests experience the food and the moment?</span></strong></p>
<p><span lang="en-US">We ask guests to refrain from taking photos because I want them to experience the true, live essence of a sushi counter with all five senses.<br />
The movement of the chef’s hands, the sound of the knife meeting the board, the aroma of tamago as it cooks, the delicate rhythm of chopping scallions—<br />
each of these elements shapes the atmosphere and creates a sense of immediacy that exists only in that moment. My hope is that guests can immerse themselves in those sounds and aromas and savor the experience as it unfolds before them.</span></p>
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<p><img loading="lazy" decoding="async" class="alignnone size-medium wp-image-97385" src="https://tock.wpenginepowered.com/wp-content/uploads/2026/03/Sushi-Sho-2-800x437.png" alt="Two images of the interior of Sushi Sho" width="800" height="437" srcset="https://tock.wpenginepowered.com/wp-content/uploads/2026/03/Sushi-Sho-2-800x437.png 800w, https://tock.wpenginepowered.com/wp-content/uploads/2026/03/Sushi-Sho-2-768x420.png 768w, https://tock.wpenginepowered.com/wp-content/uploads/2026/03/Sushi-Sho-2-150x82.png 150w, https://tock.wpenginepowered.com/wp-content/uploads/2026/03/Sushi-Sho-2.png 1200w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
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<p><strong><span lang="en-US">Your work is deeply rooted in Japanese cuisine. Are there other culinary traditions—or disciplines outside of food—that influence how you think about sushi?</span></strong></p>
<p><span lang="en-US">In New York, I’m constantly inspired by many forms of entertainment. In restaurants, both the food and the presentation matter, but at a sushi counter, the most essential value lies in the communication between the chef and the guest. I always keep in mind the meaning of <i>sarashi</i>—standing openly before the guest. A sushi chef stands at the counter, exchanging words and expressions, and together we create the atmosphere of the moment. When that natural back‑and‑forth emerges and the entire counter becomes one, that is when I feel the greatest joy in my work.</span></p>
<p><strong><span lang="en-US">Is there a specific ingredient that’s particularly exciting to you right now?</span></strong></p>
<p><span lang="en-US">Rather than a specific ingredient, I find myself reflecting more on technique. Before refrigerators and freezers existed, how did chefs interact with ingredients, and what methods did they use to make sushi possible? Imagining their ingenuity—and considering how those ideas can be applied today—is something I think about often. The techniques passed down by earlier generations carry a sense of necessity, a way of bringing out the full potential of each ingredient. Understanding that essence continues to inspire new discoveries in my work today.</span></p>
<p><strong><span lang="en-US">Pacing and rhythm are central to the omakase experience. How do you think about timing when serving guests at the counter?</span></strong></p>
<p><span lang="en-US">To create the best timing and rhythm, everything begins with teamwork. Because our staff communicates closely every day and understands each other’s movements and breathing, a natural flow emerges at the counter. When everyone is in sync, we can serve each guest at the pace that feels most comfortable and harmonious for them.</span></p>
<p><strong><span lang="en-US">When guests leave Sushi Sho, what do you hope they carry with them beyond the meal itself?</span></strong></p>
<p><span lang="en-US">Trust. For Sushi Sho, the trust shared between the guest, the chef, and the staff is just as important as the food. Because that trust exists, guests feel, “I want to come back,” or “I want that chef to serve me again,” and we can continue to meet those expectations with sincerity. Rather than a one‑time experience, we hope to build a relationship that brings guests back again and again. Over time, those accumulated moments become irreplaceable for both sides and grow into a lasting connection.</span></p>


Inside Sushi Sho: Ingenuity, Joy, & the Art of Subtraction

Outdoor Dining Guide: NYC 2021

Basquiat's Bottle

Bohemian vibes in Brooklyn.

Brooklyn

NSA Noodle Bar

Freshly made ramen & pasta.

Brooklyn

Gold Room BK

Caribbean & American classics.

Brooklyn

Baekjeong NYC

Korean barbecue with prime cuts.

Koreatown

The Greens on The Rooftop at Pier 17

Mini lawns & frozen drinks.

Seaport

Kissaki

Traditional Japanese cuisine.

Multiple Locations

Sandbar Rooftop

An urban beach escape.

Chelsea

Abaita

Wood-fired Kosher dining.

Midtown

Social Drink & Food Rooftop

Craft cocktails & curated bites.

Midtown West

Drift In

Easy-going beach fare.

West Village

Rosella

A sustainable sushi restaurant.

East Village

Raclette NYC

Swiss-French specialty raclette.

East Village

The Greek Tribeca

Authentic Greek food & wine.

Tribeca

Jungsik

New Korean fine dining.

Tribeca

Grand Banks

All aboard this docked oyster bar.

Tribeca

Kintsugi Omakase

Premium patio omakase.

SoHo

Sushi Noz

Sashimi, futomaki, & more.

Upper East Side

Arba

Modern Tel Aviv vibes.

Upper West Side

Arco Cafe

All-day Sardinian.

Manhattan Valley

Bar San Miguel

A high-end tequila bar.

Carroll Gardens

ALENBI

Modern Israeli cuisine.

Crown Heights

Honey Badger

Wild-to-table tasting menus.

Prospect Lefferts Gardens

Hound's Tree Wines

Locally-crafted New York wines.

Williamsburg

Fornino

Wood-fired pizza & sangria.

Greenpoint & Brooklyn Bridge Park

The Longshoreman

Brick oven pizza & fresh pasta.

Cobble Hill

TALEA Beer Co.

Fruited sours & hazy IPAs.

Williamsburg

Pilot