The chef, Nick Anichini, worked at Atelier Crenn before heading out on his own.
influential French restaurant, he struck up a connection with Water2Table, which supplied fish to Atelier Crenn. The co-owners of the seafood company had the idea to open a restaurant and they reached out to Anichini. The rest is now history.Opening week at Ancora will feature a $125 prix fixe menu, but à la carte options will follow, Eater reported.
“We want it to be something that is fun, approachable, and seafood-centric,” Anichini said. “But we want it to be something that people can enjoy themselves at, that’s celebratory. The pandemic threw us apart for awhile, obviously, and people were afraid to get together. I think that my goal for this is to do these big, shared, family-style concept that allow us to come back together after it all.
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