Media

Executive Chef Philip Choy has helped shape Sagaponack’s identity since joining the restaurant’s opening team and stepping into the executive chef role in 2022.

Sagaponack blends coastal seafood classics with Asian and Mediterranean influences, creating a menu that feels both elevated and approachable in the heart of Flatiron.

Executive Chef Ayaka Guido brings more than 17 years of culinary experience to abc kitchens. Shaped by some of New York City’s most respected kitchens.

At abc kitchens, sustainability is woven into every part of the dining experience—from ingredient sourcing to the philosophy behind the menu itself. Through thoughtful, ingredient-driven cooking and a partnership with our shell recycling program, the restaurant reflects a broader commitment to environmental responsibility and the future of New York Harbor.

Executive Chef Michael Defonzo has spent nearly three decades at P.J. Clarke’s, bringing together deep culinary experience and New York oyster history. His love for old-school hospitality shines across the raw bar to the griddle. Chef Mike approaches seafood with a belief that oysters are as much a part of New York’s identity as the city itself.

For nearly 140 years, P.J. Clarke’s has been part of New York’s oyster story. Across locations from 3rd Avenue to Manhattan West, the restaurant continues that legacy through classic raw bar culture and responsibly sourced seafood. Its growing commitment to shell recycling helps return oyster shells back to New York Harbor through our work.