Explore the intersections of Spanish and Japanese cuisine at Cranes, a restaurant and sake lounge by chef Pepe Moncayo. Chef Pepe’s contemporary dishes spotlight the similarities he has found with the ingredients, techniques and culinary viewpoints of Japan and Spain. From cooking style to ingredient and flavor combinations, his Spanish Kaiseki is a natural cultural and culinary marriage. The design of the 12,000 square foot restaurant space includes a beautifully striking bar, large sake lounge, raised dining area, open kitchen, and private dining room suitable for 30 guests. The sleek, modern, yet approachable space draws on the chef’s Spanish and Japanese influences. Bright polished metals and thoughtfully placed wood elements layer amongst dark textures and dramatic lighting.
Succotash PRIME is a progressive perspective of classic Southern favorites. James Beard Award winner Edward Lee brings his Korean roots and Southern repertoire to a soulful Southern Steakhouse menu.SUCCOTASH is named after the classic dish that has been a longstanding staple of the Southern table. While many know “Succotash” when they see it, the dish has been interpreted, modified, and passed from generation to generation for centuries. Our “Succotash” is special to us and we invite you to experience the South from our point of view.