Inspired by the rich culinary traditions of the Mediterranean, Chef John Fraser explores the cuisine of the Aegean at IRIS.
At IRIS, Fraser draws upon his Greek heritage and deep admiration for Turkish cuisine to create a menu that suggests a sense of place, while leaving room for innovation and imagination in flavor, texture and presentation.
The Aegean orientation is carried over to the wine program, curated by Beverage Director Amy Racine, who fields an extensive Greek selection, the largest array of Turkish wine in New York City, as well as New and Old World classics.
Situated on the corner of Broadway & 55th, IRIS is located at the apex of Central Park South, Times Square, and the Theater District, as well as Carnegie Hall. It welcomes theatergoers, concert attendees, locals and visitors to the city, and those who just finished a leisurely stroll in the park.
Recognized as one of the world's leading vegetable chefs, John Fraser has played a significant part in redefining the role of vegetables in American cuisine. He refined his fine dining expertise under the mentorship of Thomas Keller at The French Laundry in the Napa Valley, before moving abroad to Paris to work at the revered fine dining restaurants Taillevent and Maison Blanche.
A vision to create the entire hospitality experience led John to found his own hospitality group, JF Restaurants.