Moya

Rules are broken so that expectations can be exceeded in this emergence of eclectic elegance.

Chef Heriberto Yunda defines accessible elegance in modern American cuisine. Born in Ecuador and having cooked in cities spanning Manhattan to Turkey, he weaves subtle global influences into his menu, which continually changes to highlight fresh produce finds. Plates featuring handmade pastas like fusilli and fettuccine reveal his devotion to every step of the culinary process, while decadent pairings like the Goat Cheese and Asparagus salad – with arugula, almonds, parmesan cheese, tomatoes, and lemon olive oil – prove that simple is always in season.