Where the Marshmallows Are Roasted Tableside and the Snapper Is Cured in Tea

Where the Marshmallows Are Roasted Tableside and the Snapper Is Cured in Tea

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Soft, amber lighting.

Glasses clinking as you toast the night.

Deep dives into career and streaming choices.

Ah, date night. It’s high time you had another proper one.

Which henceforth shall happen at Stubborn Seed, a charming new boîte from a Top Chef winner that’s now open South of Fifth in the old Tiramisu space. By all means, take a look around.

The Art Deco nod is strong with this one. The rust and brown tones give the whole scene a vintage feel, while the exposed, brushed concrete and graffiti-inspired art do their part to keep things in the here and now.

As is only right and natural, you’ll first beeline to the bar, where your date might go with a Negroni a La Ford, which mixes mezcal and Campari with a passionfruit marshmallow that gets roasted over an open flame right before their eyes. As for you, allow us to suggest the Half Baked, which emits smoke from its beaker-like glass. 

Drinks in hand, it’s off to your table, where you’ll study the menu and familiarize yourselves with the chef’s family-inspired recipes. Specifically, the herb-roasted Wagyu and the jojo tea-cured snapper with clementine and hearts of palm.

Ordering of your own volition also remains an option.



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