Executive Chef Franklin Becker brings more than fifteen years of culinary experience to Abe & Arthur’s kitchen. He has designed a menu that features current interpretations of classic American dishes such as wood-grilled Steaks & Chops, a custom-blend Black Angus beef burger with Abe & Arthur’s special sauce and a seasonal raw bar with fresh seafood. Appetizers include Tuna Tartare Tacos with avocado, citron-soy and red chili aioli; Beth’s Meatballs; and Beef Carpaccio Flatbread with arugula and parmesan cheese.

Chef Jesse Schenker manipulates ingredients and temperature to create maximum flavor. Menus will change frequently to showcase fresh products and twists on seasonal American favorites. Here, guests may choose to start with dishes such as Hamachi with uni, blood orange, jalapeño and mache or Duck Carpaccio with chicken liver mousse, apple and thyme. Larger offerings include Ocean Trout, olive oil poached with smoked bacon, savoy cabbage, shellfish emulsion and Braised Pork Belly with rock shrimp, baby turnips, romesco and Sherry caramel.

For desserts, Schenker enlisted Pastry Chef Christina Lee, formerly of Per Se and member of the culinary team behind Recette Private Dining. At Recette, Lee will offer decadent dessert selections fitting for the end of any meal. Guests can look forward to updated versions of American classics including, Deconstructed S’mores, Seasonal Sorbets, and Beignets.