Dravida

Chef Aarthi Sampath shapes a deeply personal exploration of South Asian flavors across cultures and generations. The cross-continental menu spans South India, Sri Lanka, Afghanistan, and Pakistan, alongside enclaves in France, South Africa, and Caribbean island countries, with dishes prepared using a 100-year-old wood-fired pizza oven. The space features intentional design choices in every plate, glass, and serving platter to reflect the diaspora concept.