Ada's Food + Wine
Of all Chef James Trees’ restaurants, Ada’s is the most experimental and free form, sometimes feeling more like a workshop than a fixed concept. And while that occasionally means that something you truly loved (like the brilliant ice cream program) will be removed from the equation, it also means that you’ll always find something exciting and new.
For now, Chef Jackson Stamper (a veteran of NYC’s Employees Only) seems to be having fun mixing his takes on traditional Spanish tapas with unexpected comfort foods. The former include assorted croquetas, gambas al ajillo and mussels with chorizo. The latter range from Mick’s Royale with Cheese (a double smash burger with all the fixins) to truffle grilled cheese (made with “some sorta cheese” and creamy mushroom soup). For something really different, try the lemon glazed donuts with your choice of hackleback or osetra caviar. And to wash it down, look to veteran sommelier Kat Thomas' (Bellagio, Aria, The Mina Group, Sirio Maccioni) list of lesser-known, and reasonably priced, wines.