Tulsi is a high-end Indian dining destination in midtown Manhattan, serving lunch and dinner as well as innovative bar bites in a relaxed, modern setting. The 55-seat restaurant and bar showcases authentic regional Indian cuisine prepared by chef/co-owner Hemant Mathur and his culinary team. “Tulsi” means divine basil and is pronounced TOOL-see.

Chef Hemant Mathur

Chef and tandoor master Hemant Mathur has been internationally recognized as one of the leading Indian chefs in New York and beyond. In 2004, he and Suvir Saran opened Dévi, located in the city’s Flatiron District, where Mathur reigned in the kitchen for six years. Prior to Dévi, he was the opening co-chef at Amma in 2003, the executive chef at Diwan Grill in 2002, and worked under the late Raji Jallepalli to open Tamarind in 2000.

Ai Fiori

Opened in November 2010, Ai Fiori was Altamarea Group’s first foray into Riviera cuisine. Translated to ‘Among the Flowers’ in Italian, the restaurant celebrates cuisine from the Italian and French Riviera while showcasing modern interpretations of traditional regional dishes. Ai Fiori’s menu features inventive preparations from the land and sea as well as a selection of Chef White’s signature pastas.

Ai Fiori’s elegant cuisine and service is also highly lauded by the press & media community. Along with receiving a three star New York Times review and Michelin star recognition in 2011 & 2012, the restaurant was included in Esquire Magazine’s 2011 List of Best New Restaurants in America. Additionally, New York Post critic Steve Cuozzo deemed signature dish Astice the “greatest dish in the world.” ZAGAT 2012 named Ai Fiori #1 New Restaurant NYC, Forbes Travel Guide awarded it three stars, and Ai Fiori received one Michelin Star in 2011 and 2012. Chef Michael White has been nominated for James Beard Best Chef: NY for four times.

Chef Michael White

Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin. By whim or intuition, White decided to enroll in Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia. He studied for seven years at acclaimed San Domenico in Imola before returning to the United States. In 2007, White partnered with Ahmass Fakahany, to open Due Terre in New Jersey. In 2008, White opened Due Mari. One year later, Fakahany and White officially formed the Altamarea Group to open Marea, which gained three-stars from The New York Times, and now holds two Michelin Stars, a Best New Restaurant Award by GQ magazine and Relais & Chateaux inclusion. In April of 2010, Chef White was named one of the 40 most influential New Yorkers under 40 by Crain’s New York Business, and received the James Beard award for Best New Restaurant in the country for Marea.

Caviar Russe

Caviar Russe has long been revered by the culinary world since the mid-80’s as the premier caviar supplier in the United States, providing top chefs, luxury cruise lines and gourmet retailers with the highest quality Caspian Sea caviar, and an equally impressive selection of the best American caviar. In 1997, Caviar Russe expanded its reach and brought the caviar experience to life by opening a Madison Avenue restaurant and retail boutique. Tucked away in a Manhattan townhouse, the intimate, yet opulent atmosphere serves as the ideal location in which to indulge in caviar culture and experience extraordinary cuisine. Adorned with hand-blown Murano glass chandeliers, plush banquets, hand-painted murals, and Bernardaud Platinum Limoge porcelain tableware, every detail in the restaurant serves to create a precious jewelbox in which to enjoy one of the best selections of caviar in the world.

Chef Christopher Agnew

Born and raised in Delaware, Christopher began his culinary career at a young age by working at his father’s restaurant in Wilmington, Delaware. While attending the Culinary Institute of America, Christopher worked at Le Cirque 2000 in New York City. After graduation, Christopher spent the next two years working under Chef Jean-Marie Lacroix at Lacroix at The Rittenhouse in Philadelphia. In 2004, Christopher began working for Alain Ducasse. He first worked at Alain Ducasse at the Essex House, then Le Louis XV, and then Adour Alain Ducasse New York. In 2011, Christopher joined Caviar Russe as Executive Chef.

Gramercy Tavern

One of America’s most beloved restaurants, Gramercy Tavern has welcomed guests for close to two decades to enjoy seasonal American cuisine, warm hospitality and unparalleled service. The restaurant is perennially ranked at the top of Zagat Survey’s ‘Most Popular’ list, and has garnered eight James Beard Awards including ‘Outstanding Restaurant’ and ‘Best Chef: NYC’. Chef Michael Anthony’s highly seasonal menu consists of elegant dishes with a rustic influence that showcases the restaurant’s relationships with local farms and purveyors.

The Main Dining Room serves a la carte and tasting menus for lunch and offers a selection of prix fixe and tasting menus for dinner. The more casual Tavern serves an a la carte menu centered around the wood burning grill, and welcomes guests on a walk-in basis. The restaurant also features an acclaimed selection of wine, beer, and cocktails.

Sous Chef Howard Kalachnikoff

A native New Yorker, Howard Kalachnikoff worked in restaurants from a young age and attended the French Culinary Institute. Upon graduation, Howard spent two years at Peter Hoffman’s Savoy, where he developed a passion for seasonal cooking, followed by a stage at Arzak in San Sebastian, Spain. He joined Gramercy Tavern in 2009, working with Executive Chef/Partner Michael Anthony. Howard began in the kitchen as a line cook, working his way up to Sous Chef, and eventually to his current position as Executive Sous Chef.