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.
Restaurateur & Chef John Fraser made his mark on the culinary landscape by redefining the role of vegetables in American cuisine, from imaginative fine dining destinations to sentimental neighborhood restaurants. Born & raised in Los Angeles, Fraser still draws inspiration from the nostalgia of comfort food and neighborhood bars he grew up around in California. In 2007, he went from chef to restaurateur with a vision to create the entire hospitality experience founding his own collaborative and creative hospitality group, JF Restaurants, based in New York City.
Fraser’s culinary accolades include three stars from the New York Times and a Michelin star for eight consecutive years of operations at Dovetail, as well as a Michelin star and two-star rating from the New York Times at NIX. IRIS has been awarded “critics’ choice” and the seventh best restaurant in NYC by the New York Times, as well as the thirteenth best restaurant in the United States by Esquire Magazine.