On our Spring Tasting Menu, Chłodnik Litewski becomes a condensed one-spoon soup: cold, bright, herbal and finished with lemon oil for an even fresher, more rounded aroma.

At Criss Studio, Mateusz A. Żurek and Jahmarley Grant are creating a Polish-Jamaican cuisine that did not exist as a ready-made tradition — a new culinary language built from memory, history, respect, research and taste.

At Criss Studio, we often begin with something familiar — then take it apart, question it, and build it again in our own language. The Bully Beef Sandwich is one of those dishes. In Jamaica, bully beef — canned corned beef — is more than a product. It belongs to everyday cooking, quick meals, family kitchens, late-night hunger, childhood memories and moments when food needs to be simple, generous and immediate. It is not luxurious in the classical sense. But it carries someth

Twelve courses are not a number for us. They are a rhythm. A long menu is often misunderstood. Many people think first of quantity, luxury, formality, or an evening designed to impress. For us, a 12-course menu means something else. It is not a demonstration of excess. It is a way of building an idea slowly. At Criss Studio, we do not cook twelve courses because twelve is a particularly grand or representative number. We cook them because some stories need space. Because a si

Żurek is one of Poland’s most iconic soups. It is also Mateusz’s last name. At Criss Studio, this became the beginning of a personal signature dish — reimagined with fermented rye, coconut milk, Scotch Bonnet, allspice, smoked butter, and Jamaican coco-bread.