Diners have so many options these days that for restaurateurs, keeping up can be a matter of diversifying. Within a single restaurant, there can be two or three ideas at play, which also keeps things interesting for chefs who need to put out something consistent, while feeding their own creativity.
Senia recently opened its doors with an a la carte menu of about 20 items by chefs Chris Kajioka (Aziza, Per Se, Vintage Cave) and British chef Anthony Rush (Per Se, French Laundry, Fera at Claridge’s) in the main dining room, plus a Chef’s Counter tasting menu offering multiple small bites. (More on that in the next post.)
The menu starts with snacks and mostly moderately priced dishes, with a handful of pricier share plates ideal for parties of four.
Here’s a look at some of the dishes on the opening menu:
Charred cabbage ($12) with shio kombu, and green goddess and buttermilk dressings.