30 Kenmare St

New York, New York 10012

American Comfort food by immigrants.

Chef Alvin Cailan 

Executive Chef

Sophisticated 5 volume dictionary of art. We must confess we do not read Italian, so it is a bit useless for us, but the spines are ridiculously beautiful sitting on a shelf. The vertically sliced near repetition of that bit of Bernini’s Daphne, with bold text overlay, is graphic bliss.
Filipino American

Raised in Los Angeles, CA

Chef Lung Ly 

Chef de Cuisine

Sophisticated 5 volume dictionary of art. We must confess we do not read Italian, so it is a bit useless for us, but the spines are ridiculously beautiful sitting on a shelf. The vertically sliced near repetition of that bit of Bernini’s Daphne, with bold text overlay, is graphic bliss.

Chinese American
Raised in Houston, TX

Kim Trac 

General Manager

Sophisticated 5 volume dictionary of art. We must confess we do not read Italian, so it is a bit useless for us, but the spines are ridiculously beautiful sitting on a shelf. The vertically sliced near repetition of that bit of Bernini’s Daphne, with bold text overlay, is graphic bliss.

Korean American
Raised in Seattle, WA

Angela Gomez

Manager

Sophisticated 5 volume dictionary of art. We must confess we do not read Italian, so it is a bit useless for us, but the spines are ridiculously beautiful sitting on a shelf. The vertically sliced near repetition of that bit of Bernini’s Daphne, with bold text overlay, is graphic bliss.

Mexican American
Raised in Los Angeles, CA

Anthony Cailan

Beverage Director

        Son of Filipino immigrants and native Angeleno, Anthony
Cailan, at only 26 years old has quite the resume. He has
worked the floor as a sommelier at Bestia, worked as a line
cook at the James Beard winning Animal, helped open the
very busy Eggslut, and was a fixture at Domaine LA wine
shop. It was at Domaine LA that he first got his start in the
wine business, asking for a job the very minute he turned 21.
His love of wine really began while studying to become a chef
at the famed Culinary Institute of America in Hyde Park, NY.
At 19, Anthony took the mandatory wine course and became
one of the things he was most excited about and after
returning to his hometown of Los Angeles and working in the
kitchen at Animal, Anthony's part-time hours at Domaine LA
and a job opening at Bestia created the perfect storm of wine
inspiration. He decided to leave the back-of-house for the
front and make wine his life.
        Anthony credits a lot of his knowledge to his two mentors Jill
Bernheimer, owner and proprietor of Domaine LA and Ryan
Ibsen, beverage director of the acclaimed restaurants Bestia
and Bavel. The benefits of having been able to work at a very
busy restaurant and having the opportunity to be around so
much variety in retail has really given him the tools he needed
to create his first beverage program at 25.
        Since his start in the wine business, he has made waves with his focus on small production wines, classi and natural. His main purpose is to educate the masses on wines that are not the norm, varieties and bottles that are spectacularly diverse. Wines that are different and start a conversation.
        Part of the opening team at Hayden in 2017, a wine bar and restaurant in Culver City, Anthony ha mentions of the wine program in Asian Journal, LA Times, Eater and many other food and travel publications.
        As of July 2017 Anthony became one of the US Ambassadors for Bordeaux Wines Anthony, now 26, has packed his bags and moved East. Heading up a new beverage program in New York City at The Usual and at the Nolitan Hotel in SoHo.
Anthony’s life is a constant obsession of food and wine. Whether it’s at work or on his days off around town or traveling.


Filipino American
Raised in Los Angeles, CA