Tribeca’s fine dining l’abeille strives for comfort while pushing boundaries
When New York City restaurants closed their doors in March 2020, Rahul Saito and his husband Howard Chang took a radical step. They brought the dining-out experience home, hiring Mitsunobu Nagae, then the chef de cuisine at the Michelin-starred Shun, to prepare weekly dinners in their Manhattan apartment. The food was unfussy, yet profound. “There was a gazpacho, very simple, a cherry gazpacho,” recalls Chang, thirty-two. “It felt like something you could make at home, but the taste and depth was something I’d never experienced. That’s when I was like: This guy really has something.” Inspired, Chang and Saito, who both have backgrounds in finance, approached Nagae, thirty-six, to suggest they open a restaurant together.
