Carousel is a fairly novel concept: a three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs monthly. Most recently, Carousel hosted Scott Smith of Scotland’s Norn, followed by Turkish chef Esra Muslu. Smith created a menu that looked like Scottish classics, but each dish was dressed up with the techniques of the moment—kombu and salt-baked hogget loin, buttered wild leeks and fried seaweed. The space itself is industrial and raw to accommodate the various cuisines that pass through, and polished, with long communal tables meant to encourage conversation with strangers and a gallery upstairs.

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