Matt Jozwiak Muses About The Evolution of Fine Dining In NYC

Want to take a bite out of the Big Apple? New York City remains a trendsetter in the culinary world. From cronuts to the explosion of farm-to-table dining, many of the most significant food trends start right through the very heart of it: New York, New York. Its restaurants have become a rite of passage, as many beckon patrons willing to queue up to wrap around the block. But Rethink Food CEO Matt Jozwiak sees a shift in NYC’s fine dining scene.

“I think that fine dining is getting away from exclusiveness and more focused on their overall community involvement and what their impact says to the world,” muses Jozwiak, a former line chef at Daniel Humm’s Eleven Madison Park. In 2017, Jozwiak put the knives down so that he and Humm could co-found Rethink Food, a nonprofit that repurposes and redirects unused food to those in need.

Meanwhile, with Humm at its helm, Eleven Madison Park — a three-star Michelin destination — has adopted an environmentally friendly plant-based menu, which is a prime example of this shift, says Jozwiak.

“The choices that they make in their kitchens affect trends in food, and they’re really getting in control of that,”  Matt Jozwiak notes, pointing out the influential role these establishments play in shaping dietary trends and environmental consciousness.

Jozwiak describes New York City’s fine dining scene as being in “mid-evolution,” a phrase that indicates a pivotal moment in its history. “It’s really at a turning point,” he states, suggesting that the industry is navigating a period of redefinition and reinvention. According to Jozwiak, diners are increasingly seeking “unique, different types of tasting menus, looking at more culturally diverse tasting menus, and more socially conscious tasting menus.” This shift is not just about what’s on the plate; it’s about the story behind the food, the culture it represents, and the impact its production has on the planet.

Highlighting the rise of Korean fine dining in New York, Matt Jozwiak points to Atomix — rated  in the Top 10 on the influential World’s  50 Best Restaurants list — as a testament to the changing tides. “It’s an incredible restaurant … Korean fine dining has taken over French fine dining,” he remarks, underscoring the expanding palate of New York’s fine dining aficionados and the city’s growing appetite for culinary diversity.

A peek at Atomix’s menu reveals “candied cubes of wagyu sweetened in a variety of fruit juices” and features an upstairs bar dishing out “the finest a la carte version of spicy Korean-style chicken wings in town,” writes Adam Platt in New York magazine.

The fine dining scene in New York City is not only just witnessing an evolution of flavors and techniques, but is also becoming a platform for meaningful conversations about food, culture, and sustainability. As Matt Jozwiak astutely observes, this transformation is as much about the impact these restaurants have on the world as it is about the exquisite dishes they serve. The future of fine dining in NYC, therefore, still lies in its ability to dazzle the senses — but also in its power to make a difference.

The Pandemic’s Impact on Fine Dining

COVID-19 put unprecedented pressure on the food industry, particularly the fine dining sector. From temporary closures to permanent shutdowns, the long-term impact of the pandemic on the restaurant business is still unfolding.

“I think it’s been pretty challenging,” Jozwiak explains. “He said, it took a long time for people to get comfortable again. I think just now it’s starting to make the turn. Reservations are once again very challenging to get in New York. Yeah, it’s been very difficult.”

Matt Jozwiak: Where To Eat Right Now

Still, when it comes to comparing New York City’s dining options to any other city in the world, Matt Jozwiak says the Big Apple remains in a league of its own.

“I think there’s no comparison,” he shares. “New York City has the best food, best scene in the world. I think some other cities are catching up. Chicago has some really great restaurants, Nashville [Tennessee], and Paris. Probably closest is maybe London.”

But it’s hard to top NYC. About 61.8 million travelers visited in 2023, according to data from the metropolis’s tourist board.

“I’ve said it before, and I’ll say it again: New York City is back. And this year’s tourism numbers prove our economic recovery is coming back stronger than ever,” said New York City Mayor Eric Adams.

“New York City’s tourism industry touches every corner of the five boroughs — supporting small and minority-owned businesses and more than 380,000 local jobs. We’re grateful to every single one of the 62 million visitors who brought in more than $74 billion in economic activity to our city this past year, and look forward to welcoming even more visitors.”

For visitors venturing to New York City right now and looking for the ultimate eating experience, Matt Jozawiak has three recommendations.

Silver Apricot is where the culinary traditions of the East blend whimsically with the bold flavors of the West, creating a delightful symphony of tastes. “The narrow, soothing space is dressed in elegant wood tones, cushy banquettes, and textured walls,” the Michelin Guide reports. The food, meanwhile, is something of an adventure and leans on classic Chinese flavors: Think warm, flaky scallion puffs with scallion butter or spicy cumin lamb reimagined as a cold tartare.

“I would say definitely I love [Eleven] Madison Park, Atomix, Silver Apricot,” Matt Jozwiak adds. “I think those would be my top three.”