“Sea & The City: Raising the Bar on Greek Cuisine”
Epikouria Magazine, Fall/Winter 2007
Fine Dining Greek food is deeply rooted in tradition and culture, so it may seem unusual to see a chef of Spanish descent in the kitchen of a major Greek restaurant. In a city as diverse as New York, however, few people bat an eye, and those who question the culinary skills of Ralphael Abrahante soon find themselves eating their words and savoring his impassioned, innovative dishes...