Stone & Soil: NYC's fine dining star

Stone & Soil opened its doors on February 3rd and is located in the Park South Hotel, though it maintains a separate entrance. The restaurant's name reflects its philosophy: "stone" for Japanese bartending precision and "soil" for global collaboration and warmth. The intimate space seats 50, with 16 spots at the bar, 22 at tables, and 12 in a communal area designed with "Japandi" aesthetics, blending Japanese minimalism with Scandinavian functionality. Recycled leather and wood are incorporated into the design. Rio Azmee, the creative director and partner, aimed to create a Kyoto village house ambiance, a departure from typical New York City settings. Hirotomo Akutsu (formerly with Bar Moga) is the beverage director and partner. Consulting chef Hisanori Yamamoto, who previously worked at Ristorante Pegaso in Tokyo and Icca in New York, helped develop the menu. The menu avoids typical bar snacks like noodles and rice bowls, instead focusing on upscale dishes with sustainable ingredients. Many ingredients are upcycled, such as sake lees and pineapple skin. The bar uses custom-made ice from Kuramoto, a historic Japanese ice company, and handmade glassware from Kimura, another Japanese company. Stone & Soil emphasizes "omotenashi," selfless hospitality, in its service. Reservations are available on Resy three weeks in advance, with a quarter of the seating saved for walk-ins. Stone & Soil is located at 124 East 28th Street.