From Our Editors
Five Things to Know About Trace
Trace’s name is a nod to how easily its meals can be traced back to their origins. Executive Chef Jason Rea shuns guesswork and mysterious synthetics in favor of local, sustainably sourced ingredients. Read on for a few more key points about this eatery, located inside the W Hotel:
Chef Rea mastered French cooking, and didn’t stop there. He pairs his classic French culinary training with modern cooking techniques and artistic plating. It’s paid off, too: Trace earned an OpenTable Diner’s Choice Award in 2014.
The menu changes with the seasons. Don’t get too attached to the cauliflower risotto—it’ll be gone when cauliflower goes out of season.
The decor is thoroughly modern. The stark white chairs are all right angles, and shimmering metallic screens decorate the dining room, which is illuminated with moody blue lighting.
It serves more than just dinner. Trace offers breakfast and lunch on weekdays and weekend brunch, all no-brainer options for guests of the W Hotel.
There are bees on the roof: two honeybee colonies, to be exact. They’re the source of all the eatery’s honey, and they produce more than 200 pounds of it in a year.