There’s a kind of closeness that comes from finally asking your roommate to clean their sh*t out of the sink. The two chefs at Confidant—who worked together at Roberta’s and also lived together—are obviously beyond this point. Their gorgeously buttery prawn pot pie, rich with fish stock and velouté, could only be the result of crystal clear kitchen communication. Same for a kanpachi crudo floating in wintery citrus juices, or the yellowtail tuna “prosciutto,” which has the exact dry, tacky texture of pork that’s spent time curing on a temperature-controlled shelf in Parma. There's clearly some highly technical cooking going on behind the counter at this warehouse-like Industry City restaurant, but it all boils down to exceptionally enjoyable food on the plate: from charred sunchokes with silky sabayon, to personal bread loaves with sweet butter that’s extruded like angel hair.

photo credit: Andrew Bui

photo credit: Lucas Goldman

photo credit: Charlie Chalkin

photo credit: Andrew Bui