About this Business
From Our Editors
In his first appearance as an executive chef, the food Nahid Ahmed crafts at Respite is derived from a lifetime of experiences, not least of which are his culinary training in Switzerland and New York and mentoring by renowned chef Gray Kunz. He calls on this culinary pedigree to forge modest plates of contemporary fare inspired by every inch of the globe. After electing a libation from the extensive cocktail menu or wine list, diners can nosh on such servings as scallop ceviche served in Chinese soup spoons, lavender-spiced duck, and coconut-mascarpone panna cotta in a saffron-lemongrass broth for dessert. The eatery’s cream-colored walls and ceiling, diffused lighting, and dark wood stools create a relaxing atmosphere for those––as the name implies––on a culinary journey.