Chef Mary Attea fell in love with the restaurant industry when she was working as a busser to put herself through graduate school. Finding herself more enchanted with restaurant life than with academia, she enrolled at the Institute of Culinary Education, and there her life as a chef began. Attea’s Lebanese heritage, travels, and experience working under her mentor, Chef Anita Lo of Annisa, all influence her cooking. Currently, she’s the executive chef at the Michelin-starred Musket Room; she’s also heading up its sister restaurant, Raf’s along with her esteemed Musket Room colleague, pastry chef Camari Mick. It’s a lot to take on—happily, the restaurants are close by. Attea says she now spends her days, “running back and forth across Elizabeth Street!”
Malaparte
We can always go there and just get a solid meal. Not too expensive. They have some seats outside. Just a cute neighborhood spot for some good pastas and salads, a quick meal. And nice wines.
Le Baratin
No frills— it’s fun just to pop in. I love sitting at the bar and having some moules frites or tartare, or a glass of wine. Very under the radar, very chill.
Semma
It’s just sort of mind blowing southern Indian food, with flavors and dishes and tastes that I had never experienced that are so bold and incredible. And Chef Vijay is so kind every time we go.
Mary’s Fish Camp
They have an incredible lobster roll, and a lot of other seafood items, fried clams, oysters. It’s a reliable spot for a simple dinner if you just want some fish and vegetables.
Kosaka
When we really want to have a nice evening out or celebrate something we’ll splurge on this really beautiful omakase menu that is so pristine. The fish is always incredible. The sushi rice is perfect.
