Chef Anthony Cafiero is ready to put on a show. Cafiero's anticipated modern Spanish restaurant Ración — which takes over a space in ChefStable's former Corazón space — is designed around a completely open kitchen and 18-seat chef's counter, where Cafiero will cook up five- and seven-course tasting menus nightly. An adjacent lounge is separated from the dining room by hanging edible plants (which are rigged on a pulley system for herb-gathering), and on its black leather couches, guests can sample an a la carte tapas menu (featuring items like boquerone puffs with garlic aioli; and porcini mushroom pudding with crispy shallots and olive oil powder). Cocktails offer a twist on classics: the house Manhattan features apple shrub, while a margarita is infused with chorizo and topped with salted foam.
But at the chef's counter, Cafiero's original concept has shifted from modernist tapas to the full tasting-menu experience, with reservations available on-the-hour for five- or seven-course tastings (at $50 and $75, respectively). A sample opening menu features courses like a cauliflower panna cotta (with yuzu, torchon and cucumber); sous-vide egg with ?hazelnut romesco and wine-braised leeks; and pork belly served with ?corona beans, pickled mustard seeds, cumin brittle, and lemon emulsion.