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Chef Myles Atherton specializes in new American seasonal cuisine. With a focus on clean flavors, whole animal menus, house-curing and smoking, his rustic fare is both approachable and imaginative. After Gramercy, Myles went on to work at Danny Meyer’s The Modern and Marco Canora’s Hearth. In 2007, when Chef John Shafer was opening Irving Mill, he called on Myles to be his Sous Chef. After John’s departure, Myles worked for a brief stint as Executive Chef before opting for a position as Chef de Cu...Myles...

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Chef Myles Atherton specializes in new American seasonal cuisine. With a focus on clean flavors, whole animal menus, house-curing and smoking, his rustic fare is both approachable and imaginative. After Gramercy, Myles went on to work at Danny Meyer’s The Modern and Marco Canora’s Hearth. In 2007, when Chef John Shafer was opening Irving Mill, he called on Myles to be his Sous Chef. After John’s departure, Myles worked for a brief stint as Executive Chef before opting for a position as Chef de Cu...Myles...
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Myles Home | mylesatherton.com Reviews

https://mylesatherton.com

Chef Myles Atherton specializes in new American seasonal cuisine. With a focus on clean flavors, whole animal menus, house-curing and smoking, his rustic fare is both approachable and imaginative. After Gramercy, Myles went on to work at Danny Meyer’s The Modern and Marco Canora’s Hearth. In 2007, when Chef John Shafer was opening Irving Mill, he called on Myles to be his Sous Chef. After John’s departure, Myles worked for a brief stint as Executive Chef before opting for a position as Chef de Cu...Myles...

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Myles Home

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Chef Myles Atherton specializes in new American seasonal cuisine. With a focus on clean flavors, whole animal menus, house-curing and smoking, his rustic fare is both approachable and imaginative. After Gramercy, Myles went on to work at Danny Meyer’s The Modern and Marco Canora’s Hearth. In 2007, when Chef John Shafer was opening Irving Mill, he called on Myles to be his Sous Chef. After John’s departure, Myles worked for a brief stint as Executive Chef before opting for a position as Chef de Cu...Myles...

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plates

http://www.mylesatherton.com/plates.html

Pan Roasted Chicken,Trumpet Royale Mushrooms And Collard Greens. Butter Poached Flounder, Asparagus, Morels and Sugar Snap Peas. Roasted Sirloin, Turnips and Turnip Greens. Roasted Leg of Lamb, Potato Gratin and Dandelion Greens. Roasted Asparagus and Ramps, Poached Eggs, Morels and Ramp Emulsion. Cold Octopus and Herb Salad with Lemon Confit. Roasted Scallops, Corn and Lobster Mushrooms. Fried Green Tomatoes and Crab. Soft Shelled Crabs, Potatoes and Chorizo. Pork Rinds and Champagne.

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Chef Myles Atherton specializes in new American seasonal cuisine. With a focus on clean flavors, whole animal menus, house-curing and smoking, his rustic fare is both approachable and imaginative. After Gramercy, Myles went on to work at Danny Meyer’s The Modern and Marco Canora’s Hearth. In 2007, when Chef John Shafer was opening Irving Mill, he called on Myles to be his Sous Chef. After John’s departure, Myles worked for a brief stint as Executive Chef before opting for a position as Chef de Cu...Myles...

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